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Praline Creme Pumpkin Pie


Praline Creme Pumpkin Pie recipe













Trans-fat Free


1 each pie shell (9 inch)
(9 inch)
½ cup sugar
1 ½ teaspoons pumpkin pie spice
¼ teaspoon salt
16 ounces pumpkin pie filling
12 ounces evaporated milk
2 large eggs
slightly beaten
Praline layer
¼ cup brown sugar
2 tablespoons all-purpose flour
¼ cup butter
or margarine
½ cup pecans
3 ounces cream cheese
2 teaspoons milk
1 teaspoon orange zest
8 ounces whipped topping, prepared


large bowl, combine all filling ingredients; beat until well blended.

Pour into pie crust-lined pan.

Bake at 425℉ (220℃) for 15 minutes. Reduce oven temperature to 350℉ (180℃).

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℉ (180℃) for 30 to 35 minutes or until knfie isnerted near center comes out clean.

Cool completely.

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. Refrigeragte until serving time.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 67g (2.4 oz)
Amount per Serving
Calories 68263% of calories from fat
 % Daily Value *
Total Fat 48g 73%
Saturated Fat 21g 106%
Trans Fat 0g
Cholesterol 174mg 58%
Sodium 594mg 25%
Total Carbohydrate 19g 19%
Dietary Fiber 2g 7%
Sugars g
Protein 23g
Vitamin A 18% Vitamin C 3%
Calcium 19% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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