You are here: Home » Recipes » Mommy’s Pumpkin Cheesecake Praline Pie Mommy’s Pumpkin Cheesecake Praline Pie Recipe by American Profile Yield 8 servings PrintEmail This pie is a Sweetie-licious favorite around the holidays and has won local top honors. For a creamy texture, be sure not to overbake pumpkin pies. Ingredients 1 (9-inch) deep-dish pie crust, frozen3/4 cup chopped pecans2 tablespoons melted butter1 tablespoon brown sugar1 (8-ounce) package cream cheese, softened1 1/3 cups sugar, divided1/2 teaspoon vanilla extract1 egg1 1/4 cups canned pure pumpkin1 cup half-and-half1 tablespoon all-purpose flour2 eggs, slightly beaten2 teaspoons pumpkin pie spice1/4 teaspoon cloves1/2 teaspoon finely grated orange rind1/4 teaspoon salt1 teaspoon cinnamon Grated nutmeg Instructions To prepare pecans, place pecans, butter and brown sugar in a nonstick skillet. Cook over medium heat until fragrant, about 5 minutes. Remove from heat and scrape onto aluminum foil to cool. Preheat oven to 350F. To prepare filling, combine cream cheese, 1/3 cup sugar and vanilla, mixing until well blended. Blend in 1 egg. Pour into pastry crust. Combine pumpkin, half-and-half, all-purpose flour, remaining sugar, 2 slightly beaten eggs, pumpkin pie spice, cloves, orange rind, salt and cinnamon. Carefully pour pumpkin mixture in a spiral pattern over cream cheese mixture. (Pumpkin mixture will sink to the bottom.) Bake 1 hour or until almost set in middle. Let cool. Sprinkle Praline Pecans over top of pie. Dust with grated nutmeg. Recipe courtesy of Sweetie-licious Bakery Cafe in DeWitt, Mich.