Pumpkin Praline Pie for Sundi

This pumpkin pie recipe, which I pulled out of an old Pilsbury cookbook, has three layers: an authentic pumpkin pie filling, a pecan praline layer, and a creamy orange whipped cream topping. The crunchy praline layer contrasts the creamy texture of the filling, while the cream topping lightens the dessert with its airy texture and citrus twist.

Note: the candied orange peels were my mother's previous project but they went nicely with the ensemble of textures and flavors.

Crust:
Pie crust of your choice for a 10" pie pan

Filling:
1/2 c sugar
1 1/2 tsp pumpkin pie spice
1/4 tsp salt
16 oz can (2 c) cooked, mashed pumpkin
12 oz can (1 1/2 c) evaporated milk
2 slightly beaten eggs

Praline Layer:
1/4 c firmly packed brown sugar
2 tbs flour
1/4 c cold butter
1/2 c chopped pecans

Topping:
3 oz cream cheese, softened
2 tbs milk
1 tsp grated orange peel
1 c heavy cream
Enough sugar to sweeten the topping Prepare pie crust and line your pie pan. Preheat the oven to 425F.In a large bowl, combine all filling ingredients; beat until blended. Pour into pie crust-lined oan and bake for 15 minutes.Reduce oven to 350F. In small bowl, combine brown sugar and flour. Using a pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over the pumpkin filling. Bake for an additional 30-35 minutes or until a knife inserted in the middle comes out clean. Cool completely.In a small bowl, combine cream cheese, milk and orange peel; mix until smooth. In another bowl, sweeten and whip the cream. Add the whipped cream to the cheese mixture and fold until the two are uniformly combined. Spoon over the cooled pie. Dust with pumpkin pie spice if desired.