Ingredients:

1 9 inch deep dish pie crust
Praline Pecans
3/4 cup chopped pecans
2 T melted butter
1T brown sugar

Filling
1 8oz package of cream cheese, softened
1 1/3 cups sugar, divided
1/2 t vanilla extract
1 egg
1 1/4 cups canned pure pumpkin
1 c half and half
1 T flour
2 eggs slightly beaten
2 teaspoons pumpkin pie spice
1/4 t ground cloves
1/2 t finely grated orange rind
1/4 t salt
1 t cinnamon
grated nutmeg

Directions:

To prepare pecans, place pecans, butter and brown sugar in a non-stick skillet. Cook over medium heat until fragrant, about 5 minutes. Remove from heat and scrape onto aluminum foil to cool. Preheat oven to 350.

Combine cream cheese, 1/3 cup sugar and vanilla, mixing until well blended. Blend in one egg. Pour in one 9-inch deep dish pie crust.

To prepare filling, combine pumpkin, half and half, flour, remaining sugar, 2 beaten eggs, pumpkin pie spice, cloves, orange rind, salt and cinnamon. Carefully pour pumpkin mixture in a spiral pattern over cream cheese mixture. (pumpkin mixture will sink to the bottom.)

Bake 1 hour or until almost set in middle. Let cool. Sprinkle Praline Pecans over the top pie. Dust with ground nutmeg.