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Ribbon Pumpkin Pie With Crunchy Praline Pastry
Author/Submitted by:
Servings: 8
Categories:
Desserts
/
Pies & Pastries
/
Pumpkin
Ingredients:
-----crunchy praline pastry----- 1/3
cup
butter or margarine 1/3
cup
brown sugar,
packed
1/2
cup
chopped pecans 1
pastry shell *,
(9-in.)
* lightly baked
-----filling----- 1
envelope
unflavored gelatin 1/4
cup
cold water 3
eggs,
separated
sugar 1 1/4
cups
cooked or canned pumpkin 1/2
cup
sour cream 1/2
teaspoon
salt 1 1/2
teaspoons
pumpkin pie spice 1
tablespoon
chopped candied ginger 1
cup
whipping cream
lace cookies (optional)
Directions:
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.
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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