Pumpkin Praline Pie

A cream cheese layer forms the base of this pumpkin pie. The walnut and toffee mixture adds a sweet and elegant topping.

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  • Makes: 10 servings
  • Prep: 40 mins
  • Chill: 30 mins
  • Bake: 50 mins 375°F
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Pumpkin Praline Pie
ounces cream cheese (four 3-ounce packages or 1-1/2 8-ounce packages), softened
cup sugar
Pastry for a Single-Crust Deep-Dish Pie
15 ounce can pumpkin
cup sugar
teaspoons pumpkin pie spice
cup half-and-half or light cream
cup broken walnuts
cup milk chocolate-covered toffee pieces or chopped chocolate-covered English toffee bars
cup packed brown sugar
Hot fudge ice cream topping (optional)
Whipped cream (optional)
Pumpkin pie spice (optional)
  1. In a medium bowl, combine cream cheese and the 1/3 cup sugar; beat with an electric mixer on low to medium speed until smooth. Beat in the 1 egg; stir in orange peel. Cover and chill for 30 minutes.
  2. Preheat oven to 375 degrees F. Prepare Pastry for a Single-Crust Deep-Dish Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll dough from center to edge into a circle about 13 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9 1/2- to 10-inch deep-dish pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge high (photo). Do not prick pastry.
  3. For Pumpkin Filling:
  4. In a large bowl, combine pumpkin, the 3/4 cup sugar, and the 2 teaspoons pumpkin pie spice. Add the 3 eggs and beat lightly. Gradually beat in half-and-half. Spread cream cheese mixture in pastry-lined pie plate. Carefully spoon pumpkin filling over cream cheese layer. To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes.
  5. In a small bowl, combine walnuts, toffee pieces, and brown sugar. Remove foil from pie. Sprinkle with walnut mixture.
  6. Bake for 25 to 30 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and chill pie within 2 hours. If desired, garnish individual servings with hot fudge topping, whipped cream, and additional pumpkin pie spice.
Pastry for a Single-Crust Deep-Dish Pie
1 1/2
teaspoon salt
tablespoons shortening
tablespoons cold water
  1. In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all of the dough is moistened. Form dough into a ball.
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