CRANBERRY-PUMPKIN PRALINE PIE

Cranberry-Pumpkin Praline Pie image

Here's my spin on praline pie. It has a nice crunch from the pecans, brightness from the orange zest, pop from the cranberries and richness from the cream cheese. -Barb Miller, Oakdale, Minnesota

Provided by Taste of Home

Time 1h15m

Yield 8 servings.

Number Of Ingredients 17

Ingredients

12 ounces cream cheese, softened
1/3 cup sugar
1 large egg
1-1/2 teaspoons grated orange zest
Pastry for single-crust pie (9 inches)
PUMPKIN LAYER:
1 can (15 ounces) solid-pack pumpkin
3/4 cup sugar
2 teaspoons pumpkin pie spice
3 large eggs
3/4 cup half-and-half cream
CRANBERRY TOPPING:
3/4 cup dried cranberries
3/4 cup chopped pecans
1/4 cup packed brown sugar
1-1/2 teaspoons grated orange zest
Whipped cream and ground nutmeg, optional

Steps:

In small bowl, combine cream cheese and sugar; beat on medium speed until smooth. Beat in egg and orange zest. Refrigerate, covered, 30 minutes., Meanwhile, preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. In a large bowl, combine pumpkin, sugar and pumpkin pie spice. Add eggs and cream; mix well. , Spread cream cheese mixture into pastry. Pour pumpkin mixture over cream cheese layer. Bake 25 minutes., In a small bowl, combine cranberries, pecans, brown sugar and orange zest. Sprinkle over pumpkin. Cover edges with foil to prevent overbrowning. Bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. , Refrigerate for at least 2 hours. If desired, serve with whipped cream and nutmeg. Refrigerate leftovers.

Nutrition Facts : Calories 596 calories, Fat 35g fat (15g saturated fat), Cholesterol 169mg cholesterol, Sodium 277mg sodium, Carbohydrate 64g carbohydrate (45g sugars, Fiber 4g fiber), Protein 10g protein.