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Pumpkin Chiffon Praline Pie

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Submitted by: cjlk

 

This light and fluffy version of pumpkin pie has a tasty base of praline walnuts for an added crunch.
 

Ingredients

  • 1 unbaked graham cracker crust
  • 1/3 cup butter
  • 1/3 cup brown sugar, packed
  • 1/3 cup chopped walnuts
  • 1 cup sugar
  • 1 envelope unflavored gelatin
  • 1 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 16 oz can pumpkin
  • 4 eggs, separated
  • 3/4 cup evaporated milk

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Method

Combine butter, brown sugar and walnuts then spread in pie shell. Bake for 5 minutes in a preheated 450 degree oven then let crust cool. Combine 3/4 cup sugar, gelatin, spice and salt in a double boiler. Stir in pumpkin, slightly beaten egg yolks and milk. Cook, stirring constantly, over hot water for 15 minutes. Or do this in a saucepan, on top of stove, at low heat but stir constantly to prevent sticking and burning. Chill until thickened. Beat egg whites until foamy. Beat remaining sugar, 1 tablespoon at a time, into egg whites until stiff peaks form. Place bowl of meringue in a bowl of ice. Beat pumpkin mixture until fluffy then fold into meringue. Turn into pie shell and chill until firm. Serve topped with whipped cream and walnut pieces or halves.

 

Notes:

 

Number of Servings: 10

 

Submitted by: cjlk ()

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