Praline And Cream Pumpkin Pie

• For Crust
• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter
• For Cheese Cake Filling
• (2) 8-ounce packages cream cheese
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 2 eggs
• For Pumpkin Pie Filling
• 2 cups canned pumpkin
• (1) 14-ounce can sweetened condensed milk
• 2 eggs
• 3 teaspoons pumpkin pie spice
• For Pecan Topping
• 2 eggs
• 4 tablespoons light brown sugar
• 4 tablespoons cane sugar syrup
• 2 tablespoons melted butter
• 2 cup chopped pecans
• 1 8-ounce container whipped cream (optional)

1. Preheat oven to 350 degrees.
2. Make Crust:
3. Combine graham cracker crumbs and sugar in a medium size bowel. Stir in melted butter and mix until well blended. Press into an ungreased 10-inch deep-dish pie plate.
4. Make Cheese Cake Filling:
5. In a medium size bowl, mix cream cheese, sugar, and vanilla until well blended. Add eggs and blend well. Pour cream cheese mixture over pie crust and set aside.
6. Make Pumpkin Pie Filling:
7. In a large mixing bowl, mix pumpkin, sweetened condensed milk and eggs until blended. Stir in pumpkin pie spice. Pour mixture over cream cheese. Bake at 350 degrees for 40 to 45 minutes.
8. Make Pecan Topping:
9. In a small bowl, blend together egg, brown sugar, corn syrup, butter and pecans. Spread over baked pie and place back in oven for 10 minutes. Cool pie completely before cutting. May top with whipped cream.

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Taken from www.epicurious.com/recipes/member/views/praline-and-cream-pumpkin-pie-50109236 (may not work)