| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pies/pastry, Desserts |
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 |
ts |
Salt |
| 1 1/2 |
ts |
Pumpkin pie spice |
| 1 |
tb |
Chopped candied ginger |
| 1 |
c |
Whipping cream |
|
|
Lace Cookies (optional) |
INSTRUCTIONS
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 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
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”