Pumpkin Chiffon Praline Pie
Sara
ingredients
- 9" unbaked pie shell
- 1/3 butter or margarine
- 1/4 cup cold water
- 1 envelope Knox gelatin
- 1 1/4 cups canned pumpkin
- 1/2 cup sugar
- 2/3 cup milk
- 1/2 tsp. salt, cinnamon, and cloves
- 1/3 cup brown sugar
- 1/3 cup chopped walnuts
- 1/4 tsp. ginger, allspice, and nutmeg
- 3 eggs, separated (whites only)
- 1/2 cup sugar
- 1 tsp. vanilla
- Whipped cream
directions
- 1
Bake pie shell in 450° oven for 10 minutes. While it’s baking, cream butter or margarine and brown sugar well in small bowl; stir in walnuts. Spread on bottom of partly baked pie shell; bake 5 minutes longer or until crust is golden. Cool completely on wire rack.
- 2
Dissolve gelatin in cold water. Mix pumpkin, 1/2 cup sugar, milk, and spices together and cook for 5 minutes after it comes to a boil. Remove from heat. Add gelatin; mix thoroughly. Refrigerate until it starts to thicken.
- 3
Beat egg whites until stiff. Add 1/2 cup sugar and vanilla. Fold into thickened pumpkin pie mixture. Chill and pour into baked pie shell. Refrigerate a few hours before serving. May top with whipped cream.
notes
Variation on a pumpkin chiffon pie Grandma Aggie McDermott used to make.
Source: Grandma Anita
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