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Cranberry-Pumpkin Praline Pie

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
  • Total Time
    Prep: 25 min. Bake: 50 min. + chilling
  • Makes
    8 servings

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.
Nutrition Facts
1 piece: 596 calories, 35g fat (15g saturated fat), 169mg cholesterol, 277mg sodium, 64g carbohydrate (45g sugars, 4g fiber), 10g protein.

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