Pumpkin Praline Pie

Ingredients

• 1 (9-inch) unbaked pie crust
• 1 (8-oz.) pkg. cream cheese, at room temperature
• 3/4 cup sugar
• 2 eggs, lightly beaten
• 1 (15-oz.) can pure pumpkin
• 1-2/3 cup half-and-half
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• Topping:
• 1/2 stick butter, melted
• 3/4 cup light brown sugar
• 1 cup chopped pecans

Directions

Serves 8-10.

1. Preheat oven to 425 degrees.

2. In large mixing bowl, combine cream cheese and sugar. Blend well. Beat in eggs. Add pumpkin, half-and-half, salt, cinnamon, ginger and cloves. Mix well.

3. Pour into pie crust. Bake 11-14 minutes or until light golden brown. Cover edges of crust with strips of foil if it begins to get too brown. Reduce oven to 350 degrees and continue baking 35-45 minutes. Pie is done when knife inserted in center comes out clean. Cool on wire rack.

4. Combine melted butter, brown sugar and nuts in small bowl. Spread over cooled pie. Just before serving, place pie under preheated broiler just until topping begins to bubble. Watch carefully to prevent burning.