Pastry for unbaked -one-crust pie —–FILLING—– 1/2 c Sugar
1 1/2 ts Pumpkin pie spice
1/4 ts Salt
16 oz Can (2 cups) pumpkin
12 oz Can (1 1/2 cups)
-evaporated milk 2 Eggs, slightly beaten
—–PRALINE LAYER—– 1/4 c Firmly packed brown sugar
2 tb All-purpose flour
1/4 c Margarine or butter
1/2 c Chopped pecans
—–TOPPING—– 3 oz Pkg cream cheese, softened
2 ts Milk
1 t Grated orange peel
8 oz 3 1/2 cups frozen whipped
-topping,
Prepare pastry for unbaked one-crust pie using 9-inch pie pan. Heat oven to 425 degrees F. In large bowl, combine all filling ingredients; beat until well blended. Pour into pastry-lined pan. Bake at 425 degrees for 15 minutes. Meanwhile, in small bowl combine brown sugar and flour. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Stir in pecans. Sprinkle pecan mixture over pumpkin filling. Reduce oven temperature to 350 degrees; bake an additional 30 to 35 minutes or until knife inserted near center comes out clean. Cool completely. In small bowl, combine cream cheese, milk and orange peel; mix until smooth. Gently fold whipped topping into cream cheese mixture. Spoon over cooled pie. Refrigerate until serving time. Store in refrigerator. Submitted By RHOMMEL <RHOMMEL@IX.NETCOM.COM> On FRI, 24 NOV 1995 164521 ~0500