Pumpkin Chiffon Praline Pie
Pumpkin Chiffon Praline Pie recipe
Yield
4 servingsPrep
40 minCook
20 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
unbaked |
|
| ⅓ | cup |
butter
or margarine |
|
| ⅓ | cup |
brown sugar
packed |
*
|
| ⅓ | cup |
pecans
chopped |
|
| 1 | cup |
sugar
|
|
| 1 | envelope |
gelatin, unflavored
|
|
| 1 ½ | teaspoons |
pumpkin pie spice
|
|
| ¾ | teaspoon |
salt
|
|
| 16 | ounces |
canned pumpkin purée
|
|
| 4 | large |
eggs
|
|
| ¾ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
unbaked |
|
| 79 | ml |
butter
or margarine |
|
| 79 | ml |
brown sugar
packed |
*
|
| 79 | ml |
pecans
chopped |
|
| 237 | ml |
sugar
|
|
| 1 | envelope |
gelatin, unflavored
|
|
| 7.5 | ml |
pumpkin pie spice
|
|
| 3.8 | ml |
salt
|
|
| 462.4 | ml/g |
canned pumpkin purée
|
|
| 4 | large |
eggs
|
|
| 177 | ml |
milk
|
|
Directions
Bake pie shell in preheated 450 degree oven for 15 minutes.
Combine butter or margarine, brown sugar and pecans; spread on bottom of pie shell.
Bake for 5 minutes longer. Cool crust.
Combine ¾ cup sugar, gelatin, spice and salt in double boiler.
Stir in pumpkin, slightly beaten egg yolks and milk.
Cook, stirring constantly, over hot water for 15 minutes.
Chill until thickened.
Beat egg whites until foamy.
Beat remaining ¼ cup sugar, 1 tablespoon at a time, into egg whites until stiff peaks form.
Place meringue in bowl of ice. Beat pumpkin mixture until fluffy; fold into meringue.
Turn into pie shell. Chill until firm.
Serve topped with whipped cream.
