Ribbon pumpkin pie with crunchy praline pastry
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Butter or margarine |
| ⅓ | cup | Brown sugar, packed |
| ½ | cup | Chopped pecans |
| 1 | Envelope unflavored gelatin | |
| ¼ | cup | Cold water |
| 3 | Eggs; separated | |
| Sugar | ||
| 1¼ | cup | Cooked or canned pumpkin |
| ½ | cup | Sour cream |
| 1 | (9-in.) pastry shell * | |
| * lightly baked | ||
| ½ | teaspoon | Salt |
| 1½ | teaspoon | Pumpkin pie spice |
| 1 | tablespoon | Chopped candied ginger |
| 1 | cup | Whipping cream |
| Lace Cookies (optional) | ||
Directions
CRUNCHY PRALINE PASTRY
FILLING
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 ⅓ 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 ¼ 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.