Praline Cream Pumpkin Pie

• 1 Pie crust (9 inch)

FILLING:

• 1/2 cup Sugar
• 1 1/2 teaspoon Pumpkin pie spice
• 1/4 teaspoon Salt
• 16 oz Pumpkin pie filling
• 12 oz Evaporated milk
• 2 Eggs; slightly beaten

PRALINE LAYER:

• 1/4 cup Brown sugar
• 2 tablespoons Flour
• 1/4 cup Butter or margarine
• 1/2 cup Pecans, chopped

TOPPING:

• 3 oz Cream cheese, softened
• 2 teaspoons Milk
• 1 teaspoon Orange peel, grated
• 8 oz Cool whip

Instructions:
FILLING:
In large bowl, combine all filling ingredients; beat until well blended. Pour into pie crust-lined pan. Bake at 425 for 15 minutes. Reduce oven temperature to 350 degrees.
PRALINE LAYER:
In small bowl, combine brown sugar and flour. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Stir in pecans; sprinkle over pumpkin filling. Bake at 350 degrees for 30 to 35 minutes or until knife inserted near center comes out clean. Cool completely.
TOPPING:
In small bowl, combine cream cheese, milk and orange peel; mix until smooth. Gently fold whipped topping into cream cheese mixture. Spoon over cooled pie. Refrigerate until serving time.

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