Cranberry-Pumpkin Praline Pie

• 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)
• 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
• 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

1. In small bowl, combine cream cheese and sugar; beat on medium speed until smooth. Beat in egg and orange zest. Refrigerate, covered, 30 minutes.
2. Meanwhile, preheat oven to 375u0b0. 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.
3. Spread cream cheese mixture into pastry. Pour pumpkin mixture over cream cheese layer. Bake 25 minutes.
4. 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.
5. Refrigerate for at least 2 hours. If desired, serve with whipped cream and nutmeg. Refrigerate leftovers.

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Taken from www.tasteofhome.com/recipes/cranberry-pumpkin-praline-pie/ (may not work)