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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pumpkin-Praline Chiffon Pie Recipe

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This recipe for Pumpkin-Praline Chiffon Pie is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package (11 ounces) pie crust mix
6 tablespoons butter or margarine
1/3 cup firmly packed light brown sugar
1/2 cup chopped walnuts or pecans
1 1/2 cups canned eggnog
3/4 cup granulated sugar
2 envelopes unflavored gelatine
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 eggs, separated
1 can (16 ounces) pumpkin
1/4 teaspoon cream of tartar
1 cup heavy cream whipped
Directions:
Directions:
Prepare pie crust mix, following label directions. Roll out two-thirds of the pastry to a 12-inch round on a lightly floured pastry board; fit into a 9-inch pie plate. Trim overhang to 1/2 inch; turn edge under flush with rim; flute to make a stand-up rim. Prick shell with a fork. Use remaining pastry for tart shells or as pastry nibbles.

Bake shell in very hot oven (450 degrees) for 10 minutes. While shell bakes, cream butter or margarine and brown sugar well in small bowl; stir in nuts. Spread on bottom of partly baked pie shell; bake 5 minutes longer until shell is golden and nut mixture is bubbly; cool on wire rack.

Combine 1/2 cup sugar, gelatin, cinnamon, ginger, and nutmeg in a medium-size saucepan; beat in egg yolks and eggnog. Heat slowly, stirring constantly, just until gelatin is completely dissolved. Stir in pumpkin; pour into a large bowl. Chill, stirring often, just until mixture mounds when spooned.

Beat egg whites with cream of tartar until foamy-white in a medium-size bowl; beat in remaining 1/4 cup sugar, 1 tablespoon at a time until meringue stands in firm peaks.

Fold meringue and 1 cup of the whipped cream into pumpkin mixture; spoon into crust. Chill several hours, or until firm. Just before serving, garnish with remaining cream and extra nuts if you wish.
Personal Notes:
Personal Notes:
Fantastic Thanksgiving dessert. This is another "Better Homes and Gardens" recipe.

 

 

 

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