Ribbon Pumpkin Pie with Crunchy Praline Pastry

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Ribbon Pumpkin Pie with Crunchy Praline Pastry Ingredients

CRUNCHY PRALINE PASTRY	3 Eggs; separated
1/3 c Butter or margarine	Sugar
1/3 c Brown sugar, packed	1 1/4 c Cooked or canned pumpkin
1/2 c Chopped pecans	1/2 c Sour cream
1 (9-in.) pastry shell *	1/2 ts Salt
* lightly baked	1 1/2 ts Pumpkin pie spice
FILLING	1 tb Chopped candied ginger
1 Envelope unflavored gelatin	1 c Whipping cream
1/4 c Cold water	Lace Cookies (optional)

Instructions for Ribbon Pumpkin Pie with Crunchy Praline Pastry

Combine butter and brown sugar in saucepan. Cook, stirring, until sugar melts and mixture bubbles vigorously. Remove from heat, stir in pecans and spread over bottom of pastry shell. Bake at 425F 5 minutes or until bubbly. Remove from oven and cool thoroughly. Soften gelatin in cold water. Beat egg yolks well with 1/3 cup sugar. Add pumpkin, sour cream, salt, pumpkin pie spice and ginger to egg yolk mixture. Cook, stirring, over medium heat just until mixture comes to boil. Reduce heat and simmer 2 minutes, stirring constantly. Remove from heat and stir in gelatin until dissolved. Cool. Beat egg whites until frothy. Gradually add 1/4 cup sugar and continue to beat until stiff peaks form. Fold whites into pumpkin mixture. Spoon half of filling into Crunchy Praline Pastry. Chill until almost set. Whip cream and spread half over pumpkin filling in pie shell. Top with remaining pumpkin mixture. Chill until almost set and garnish with remaining whipped cream and Lace Cookies, rolled into cornucopias, if desired. Posted to MM-Recipes Digest V3 #303 Date: Mon, 4 Nov 1996 16:38:02 -0500 From: BobbieB1@aol.com

Main Ingredient: PieCuisine: Uncategorized

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