Praline Creme Pumpkin Pie

• 1 each pie shell (9 inch) (9 inch)
• 1/2 cup sugar
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 16 ounces pumpkin pie filling
• 12 ounces evaporated milk
• 2 large eggs slightly beaten
• 1/4 cup brown sugar
• 2 tablespoons flour, all-purpose
• 1/4 cup butter or margarine
• 1/2 cup pecans chopped
• 3 ounces cream cheese softened
• 2 teaspoons milk
• 1 teaspoon orange zest grated
• 8 ounces whipped topping, prepared

1. large bowl, combine all filling ingredients; beat until well blended.
2. Pour into pie crust-lined pan.
3. Bake at 425F (220C) for 15 minutes.
4. Reduce oven temperature to 350F (180C).
5. In small bowl, combine brown sugar and flour.
6. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs.
7. Stir in pecans; sprinkle over pumpkin filling.
8. Bake at 350F (180C) for 30 to 35 minutes or until knfie isnerted near center comes out clean.
9. Cool completely.
10. In small bowl, combine cream cheese, milk and orange peel; mix until smooth.
11. Gently fold whipped topping into cream cheese mixture.
12. Spoon over cooled pie.
13. Refrigeragte until serving time.

pie shell, sugar, pumpkin pie spice, salt, pumpkin pie filling, milk, eggs, brown sugar, flour, butter, pecans, cream cheese, milk, orange zest, topping

Taken from recipeland.com/recipe/v/praline-creme-pumpkin-pie-5803 (may not work)