Recipe - Ribbon Pumpkin Pie With Crunchy Praline Pastry

CRUNCHY PRALINE PASTRY
1/3 cup Butter or margarine
1/3 cup Brown sugar, packed
One half cup Chopped pecans
1 (9in.) pastry shell *
* lightly baked

FILLING
1 Envelope unflavored gelatin
One fourth cup Cold water
3 Eggs; separated
Sugar
1 One fourth cup Cooked or canned pumpkin
One half cup Sour cream
One half teaspoon Salt
1 One half teaspoon Pumpkin pie spice
1 tablespoon Chopped candied ginger
1 cup Whipping cream
Lace Cookies (optional)

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 One fourth 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 MMRecipes Digest V3 #303

Date: Mon, 4 Nov 1996 16:38:02 0500

From: BobbieB1@aol.com