Ribbon Pumpkin Pie with Crunchy Praline Pastry
Ribbon Pumpkin Pie with Crunchy Praline Pastry recipe
Yield
8 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crunchy praline pastry | |||
| ⅓ | cup |
butter
or margarine |
|
| ⅓ | cup |
brown sugar
packed |
*
|
| ½ | cup |
pecans
chopped |
|
| 1 |
pie shell (9 inch)
lightly baked |
|
|
| Filling | |||
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| ¼ | cup |
water
cold |
|
| 3 | large |
eggs
separated |
|
|
sugar
|
*
|
||
| 1 ¼ | cups |
pumpkin
cooked or canned |
|
| ½ | cup |
sour cream
|
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | teaspoons |
pumpkin pie spice
|
|
| 1 | tablespoon |
crystallized ginger (candied)
chopped |
*
|
| 1 | cup |
heavy whipping cream
|
|
|
lace cookies
optional |
* | ||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crunchy praline pastry | |||
| 79 | ml |
butter
or margarine |
|
| 79 | ml |
brown sugar
packed |
*
|
| 118 | ml |
pecans
chopped |
|
| 1 | each |
pie shell (9 inch)
lightly baked |
|
| Filling | |||
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| 59 | ml |
water
cold |
|
| 3 | large |
eggs
separated |
|
| 1 | x |
sugar
|
*
|
| 296 | ml |
pumpkin
cooked or canned |
|
| 118 | ml |
sour cream
|
|
| 2.5 | ml |
salt
|
|
| 7.5 | ml |
pumpkin pie spice
|
|
| 15 | ml |
crystallized ginger (candied)
chopped |
*
|
| 237 | ml |
heavy whipping cream
|
|
| 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.
