Pumpkin Praline Pie
Narly everyone enjoys a good piece of pie, but this one will leave everyone clamoring for more! Great for Thanksgiving!
1 unbaked 9-inch deep-dish pastry shell	1 can (16 oz.) pumpkin
1 can (14 oz.) sweetened condensed milk	2 eggs
½ teaspoon nutmeg	1 teaspoon cinnamon
½ teaspoon salt	½ teaspoon ginger
3 tablespoons dark brown sugar, packed	Pecan halves
3 tablespoons heavy whipping cream;
1 Lightly grease and flour 10x4-inch tube pan. Sift flour with baking powder, baking soda, cinnamon, and salt. 2 Wash and pare carrots; grate on medium grater or use coarse blade of food processor (about 4 cups). 3 In large bowl, at high speed, beat butter and sugars until light and fluffy. Add eggs, one at a time; beat well after each addition until smooth. 4 Combine lemon and orange peels, and juices. At low speed, beat in flour mixture (in fourths) until smooth. 5 With wooden spoon, stir in grated carrots, nuts and raisins, mix well. 6 Turn into the tube pan and bake 60 minutes at 350º or until knife inserted in center comes out clean. Cool for 20 minutes on wire rack. 7 Meanwhile, make cream-cheese glaze. In medium bowl, combine 1 package (8 oz.) cream cheese, 1 tablespoon lemon juice, 1 teaspoon grated lemon peel, and 1½ cups confectioners' sugar at medium speed until smooth. 8 Spread glaze over top of the warm cake, letting it run down the sides. Sprinkle top edge with chopped walnuts.