Praline Creme Pumpkin Easter Pie

Pastry for unbaked-one-crust pie

PUMPKIN FILLING
1/2 cup sugar
1 1/2 tsp pumpkin pie spice
1/4 tsp salt
16 OZ can (2 cups) pumpkin
12 OZ can (1 1/2 cups) evaporated milk
2 eggs, slightly beaten

PRALINE LAYER
1/4 cup firmly packed brown sugar
2 Tbsp all purpose flour
1/4 cup margarine or butter
1/2 cup chopped pecans

TOPPING
3 OZ pkg cream cheese, softened
2 tsp milk
1 tsp grated orange peel
8 OZ  3 1/2 cups frozen whipped topping

1. Prepare pastry for unbaked one-crust pie using 9 inch pie pan.
2. Heat oven to 425 degrees F.
3. In large bowl, combine all pumpkin filling ingredients.
4. Beat until well blended.
5. Pour into pastry-lined pan.
6. Bake for about 15 minutes.
7. Meanwhile, in small bowl combine brown sugar and flour.
8. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs.
9. Stir in pecans.
10.Sprinkle Praline layer mixture over pumpkin filling.
11.Reduce oven temp to 350 degrees f.
12.Bake an additional 30 to 35 minutes or until knife inserted comes out clean.
13.Cool completely.

TOPPING:

1. In a small bowl, combine cream cheese, milk and orange peel.
2. Mix until smooth,
3. Gently fold whipped topping into cream cheese mixture.
4. Spoon over cooled pie.
5. Refrigerate until serving time.