Cranberry-Pumpkin Praline Pie

Name: Cranberry-Pumpkin Praline Pie
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8 servings.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
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

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

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

Directions

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.