Ribbon Pumpkin Pie with Crunchy Praline Pastr
-----crunchy praline -pastry----- 1/3 c Butter or margarine 1/3 c Brown sugar; packed 1/2 c Chopped pecans 1 (9-in.) pastry shell * * lightly baked -----filling----- 1 Envelope unf...
Ingredients
- 1/3c brown sugar; packed
- 1/2c chopped pecans
- 1(9-in.) pastry shell *
- 1/4c cold water
- 3eggs; separated
- 1/2c sour cream
- 1/2ts salt
- 11/2 ts pumpkin pie spice
Directions
- 1
crunchy praline -pastry----- 1/3 c Butter or margarine 1/3 c Brown sugar
- 2
packed 1/2 c Chopped pecans 1 (9-in.) pastry shell * * lightly baked -----filling----- 1 Envelope unflavored gelatin 1/4 c Cold water 3 Eggs
- 3
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 Whi
- 4
Cook, stirring, until sugar melts and mixture bubbles vigorously
- 5
Remove from heat, stir in pecans and spread over bottom of pastry shell
- 6
Bake at 425F 5 minutes or until bubbly
- 7
Remove from oven and cool thoroughly
- 8
Soften gelatin in cold water