Sunday, November 29, 2009
Pumpkin Chiffon Pie with Praline Crunch
This was my one and only job for Thanksgiving dinner. It's one of our favorite pumpkin pies (next to Costco pumpkin pie) that originated from my Grammy Jean.
Pumpkin Chiffon Pie with Praline Crunch (Grammy Gross)
1 envelope unflavored gelatin
2 T. rum
1 ½ cup cooked pumpkin
¾ cup brown sugar, packed
½ t. salt
½ t. pumpkin pie spice
1/3 cup milk
3 eggs, separated
1/3 cup sugar
½ cup sour cream
1. Soften gelatin in rum
2. Combine pumpkin, brown sugar, salt, spice and milk – bring to a boil over low heat stirring often
3. Beat egg yolks. Blend in small amount of hot pumpkin mixture. Cook and stir 2 or 3 minutes after adding egg.
4. Remove from heat. Stir in soaked gelatin until dissolved – chill until filling begins to set
5. Beat egg whites until stiff – gradually beating in sugar. Fold whites and sour cream into pumpkin mixture.
¼ cup butter
½ cup sugar
1 cup chopped pecans
Melt butter in skillet. Stir in sugar. Add pecans. Cook over medium heat stirring constantly until mixture turns golden, about 3 minutes. Put on the bottom of a baked pie crust. Pour chiffon mixture over and chill.