Praline Topped Pumpkin Cream Cheese Pie

I have to admit that I'm not a huge pumpkin pie fan. I don't hate pumpkin pie. It's just okay in my book. However, you have to have pumpkin pie at Thanksgiving. It just wouldn't be right with out it. Instead, can we say that having any pumpkin dessert makes it Thanksgiving?  It's a goal of mine to find fabulous pumpkin desserts and break away from the just okay pumpkin pie. Last year, I still went the pie route and found a recipe for a Pumpkin Cream Cheese Pie in one of my cookbooks. I figured a mix between pumpkin pie and cheesecake would really take that average pumpkin pie up a notch. The recipe called for streusel on top of the pie, but I had this though that crumbling pralines on top would be even better, so that's what I did. This pumpkin pie was AMAZING!

Praline Topped Pumpkin Cream Cheese Pie
adapted from Better Homes and Gardens
Pie Crust:

• 2 cups finely crushed graham crackers
• 1/2 teaspoon ground cinnamon
• 1/2 cup butter, melted

Cream Cheese Filling:

• 1 8-ounce package cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla
• 1 slightly beaten egg

Pumpkin Filling:

• 1 1/4 cups canned pumpkin
• 1 cup evaporated milk
• 2 beaten eggs
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar (I used dark)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg

Pralines: from about.com

• 2 cups sugar
• 1 cup firmly packed brown sugar
• 3/4 cup evaporated milk or half-and-half
• 2 cups chopped pecans
• 2 tablespoons butter
• 1/4 teaspoon salt
• 2 teaspoons vanilla

In a medium mixing bowl stir together crushed graham crackers, and cinnamon. Stir in butter.Press crumb mixture onto bottom and up sides of an 9-inch pie pan; set aside.

In small mixing bowl beat cream cheese, 1/4 cup granulated sugar, the vanilla, and the 1 slightly beaten egg with electric mixer on low to medium speed until smooth. Chill in refrigerator for 30 minutes. Spoon into pie plate In a medium mixing bowl combine pumpkin, evaporated milk, the 2 eggs, 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, salt, and nutmeg. Carefully pour over cream-cheese mixture.Bake at 350F 60 minutes. Cool 1-2 hours on a wire rack. Top with pralines and whipped cream.

To make pralines: In a heavy 2-quart saucepan or skillet sugar, brown sugar and evaporated milk or half-and-half. Bring mixture to a boil over medium heat, stirring only to prevent sticking. When the candy begins to boil, add pecans, butter, and salt. When the mixture reaches the soft-ball stage, or about 236° on a candy thermometer, remove from heat and let stand for about 4 minutes. Stir in vanilla and begin beating with a wooden spoon. Beat for about 2 minutes or until the mixture begins to thicken. As soon as the mixture shows signs of thickening, spoon onto buttered foil or wax paper. Let set. Once mixture is set and cooled, crumble the pralines and top the pie