Pumpkin Praline Chiffon Pie
Submitted by ddoug on November 12, 2007 at 8:05 pm

For pie shell:
1 baked 9" or 10" pie shell, prebaked
1/3 cup butter
1/3 cup (dark) brown sugar
1/2 cup chopped pecans

For filling:
1 Tbs. gelatin
1/4 cup cold water
3 egg yolks
1 cup. sugar
2 cup (or 1 can) pureed, cooked pumpkin
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/2 cup heavy cream
1/4 cup sherry (or other liquor or sweet wine)
3 egg whites
1/4 cup (dark) brown sugar

Preheat oven to 425º

To make the praline pie shell: Combine butter and brown sugar in saucepan. Cook, stirring, until sugar melts and all boils vigorously. Remove from heat, stir in pecans and spread over the bottom of the pie shell. Bake for 5 minutes or until bubbly. Cool thoroughly.

To make the filling:
Soften the gelatin in the cold water.

Beat together egg yolks, sugar, pumpkin, all spices and cream. Cook over medium heat until the mixture begins to thicken

Add sherry and gelatin to pumpkin mixture and set aside to cool to room temperature.

Beat egg whites and brown sugar until stiff. Fold into pumpkin mixture and pour into pie shell and smooth the top. Refrigerate until serving.

Best made a day ahead so the filling sets up nicely. You can decorate with half pecans pressed lightly into the filling.