Pumpkin Chiffon Praline Pie

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Title: Pumpkin Chiffon Praline Pie
Categories: Pies, Bakery
Yield: 1 servings

Pie shell; unbaked
1/3 c Butter; or margarine
1/3 c Brown sugar; packed
1/3 c Pecans; chopped
1 c Sugar
Gelatin,unflavored; 1-envelo
1 1/2 ts Pumpkin pie spice
3/4 ts Salt
1 cn Pumpkin,plain; 16-oz
4 Eggs
3/4 c Milk

Recipe by: Jo Anne Merrill 1-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. 2-Combine
3/4 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. 3-Beat egg whites until foamy.
Beat remaining 1/4 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. Jo Anne Merrill

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