Ribbon Pumpkin Pie With Crunchy Praline Pastry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts, Pies/pastry | 8 | Servings | |
INGREDIENTS
| 1/3 | c | Butter or margarine |
| 1/3 | c | Brown sugar, packed |
| 1/2 | c | Chopped pecans |
| 1 | 9-in. pastry shell * | |
| * lightly baked | ||
| 1 | Envelope unflavored gelatin | |
| 1/4 | c | Cold water |
| 3 | Eggs, separated | |
| Sugar | ||
| 1 1/4 | c | Cooked or canned pumpkin |
| 1/2 | c | Sour cream |
| 1/2 | t | Salt |
| 1 1/2 | t | Pumpkin pie spice |
| 1 | T | Chopped candied ginger |
| 1 | c | Whipping cream |
| Lace Cookies, optional |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 399
Calories From Fat: 248
Total Fat: 28.4g
Cholesterol: 119.1mg
Sodium: 360.1mg
Potassium: 602.8mg
Carbohydrates: 32.2g
Fiber: 3.5g
Sugar: 12.1g
Protein: 6.3g