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Ribbon Pumpkin Pie with Crunchy Praline Pastry

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Recipe

Ribbon Pumpkin Pie with Crunchy Praline Pastry recipe

 

Yield

8 servings

Prep

30 min

Cook

30 min

Ready

60 min

Ingredients

Amount Measure Ingredient Features
Crunchy praline pastry
cup butter
or margarine
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cup brown sugar
packed
* Camera
½ cup pecans
chopped
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1 pie shell (9 inch)
lightly baked
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Filling
1 envelope gelatin, unflavored
unflavored
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¼ cup water
cold
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3 large eggs
separated
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sugar
* Camera
1 ¼ cups pumpkin
cooked or canned
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½ cup sour cream
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½ teaspoon salt
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1 ½ teaspoons pumpkin pie spice
1 tablespoon crystallized ginger (candied)
chopped
* Camera
1 cup heavy whipping cream
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lace cookies
optional
*

Ingredients

Amount Measure Ingredient Features
Crunchy praline pastry
79 ml butter
or margarine
Camera
79 ml brown sugar
packed
* Camera
118 ml pecans
chopped
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1 each pie shell (9 inch)
lightly baked
Camera
Filling
1 envelope gelatin, unflavored
unflavored
Camera
59 ml water
cold
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3 large eggs
separated
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1 x sugar
* Camera
296 ml pumpkin
cooked or canned
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118 ml sour cream
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2.5 ml salt
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7.5 ml pumpkin pie spice
15 ml crystallized ginger (candied)
chopped
* Camera
237 ml heavy whipping cream
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1 x 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 ⅓ 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 ¼ 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 142g (5.0 oz)
Amount per Serving
Calories 37282% from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 16g 82%
Trans Fat 0g
Cholesterol 147mg 49%
Sodium 353mg 15%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 8%
Sugars g
Protein 12g
Vitamin A 136% Vitamin C 3%
Calcium 7% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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