Pumpkin Praline Cheesecake Pie

• 9 inches deep dish pie shells, frozen
• 34 cup chopped pecans
• 2 tablespoons melted butter
• 1 tablespoon brown sugar
• 8 ounces package cream cheese, softened
• 1 13 cups sugar, divided
• 12 teaspoon vanilla extract
• 1 egg
• 1 14 cups canned pumpkin puree
• 1 cup half-and-half
• 1 tablespoon all-purpose flour
• 2 eggs, slightly beaten
• 2 teaspoons pumpkin pie spice
• 14 teaspoon clove
• 12 teaspoon finely grated orange rind
• 14 teaspoon salt
• 1 teaspoon cinnamon
• grated nutmeg

1. To prepare pecans, place pecans, butter and brown sugar in a nonstick skillet.
2. Cook over medium heat until fragrant, about 5 minutes.
3. Remove from heat and scrape onto aluminum foil to cool.
4. Preheat oven to 350F.
5. To prepare filling, combine cream cheese, 1/3 cup sugar and vanilla, mixing until well blended.
6. Blend in 1 egg.
7. Pour into pastry crust.
8. Combine pumpkin, half-and-half, all-purpose flour, remaining sugar, 2 slightly beaten eggs, pumpkin pie spice, cloves, orange rind, salt and cinnamon.
9. Carefully pour pumpkin mixture in a spiral pattern over cream cheese mixture.
10. (Pumpkin mixture will sink to the bottom.)
11. Bake 1 hour or until almost set in middle.
12. Let cool.
13. Sprinkle Praline Pecans over top of pie.
14. Dust with grated nutmeg.

dish pie shells, pecans, butter, brown sugar, cream cheese, sugar, vanilla, egg, pumpkin puree, flour, eggs, pumpkin pie spice, clove, orange rind, salt, cinnamon, nutmeg

Taken from www.food.com/recipe/pumpkin-praline-cheesecake-pie-447955 (may not work)