Post by chief_cook2 on Mar 10, 2003 17:29:27 GMT -6
1 (9 inch) baked pie shell
1 env. unflavored gelatin
1/2 c. praline liqueur
1 (16 oz.) can pumpkin
4 egg yolks, slightly beaten
1/2 c. brown sugar
1/2 c. granulated sugar
1/4 c. butter
1 tsp. cinnamon
1/4 tsp. cloves
4 egg whites
1/8 tsp. cream of tartar
3/4 c. heavy cream, whipped
1/2 tsp. salt
Praline Nut Topping
Soften gelatin in praline liqueur; set aside. Heat pumpkin, egg
yolks, sugars, butter, cinnamon, salt and cloves in saucepan over
medium heat, stirring constantly until slightly boiling and
thickened. Remove from heat. Beat in gelatin mixture until gelatin is
dissolved, about 1 minute. Cool.
Beat egg whites, cream of tartar and salt until stiff peaks form.
Fold beaten egg whits and whipped cream into pumpkin mixture. Pour
into pie shell, mounding slightly in the center. Chill 6 hours.
Garnish with additional whipped cream and crushed Praline Nut Topping.
PRALINE NUT TOPPING:
1/2 c. sugar
2 tbsp. water
Pinch of cream of tartar
1/2 c. pecans, coarsely chopped
Butter a baking sheet. Heat sugar, water and cream of tartar in
skillet until color becomes light caramel. Stir in nuts. Spread
quickly on baking sheet. Cool and chop into small pieces.