AUNT ROZANNES FAMOUS PUMPKIN PIE

AUNT ROZANNES FAMOUS PUMPKIN PIE image

Yield 1 pie

Number Of Ingredients 19

For the crust:
1¼ c. graham cracker crumbs
1¼ c. sugar, divided
1/3 c. plus 4½ T. butter, softened and divided
For praline filling:
½ c. brown sugar, packed
½ c. chopped pecans
For pumpkin pie filling
3 eggs, separated
1 c. sugar, divided
1¼ c. solid packed pumpkin (1 can)
½ c. 2% milk
½ t. salt
½ t. ground ginger
½ t. cinnamon
½ t. nutmeg
1 envelope unflavored gelatin
¼ c. cold water
Whipping cream for garnish

Steps:

Pre-heat oven to 375º. Combine graham cracker crumbs, ¼ c. sugar, and 1/3 c. butter. Press into bottom of 9-inch pie plate and bake for 5 minutes. Meanwhile, cream 4½ T. butter with brown sugar and chopped pecans. Drop mixture onto baked crust. Return to oven and bake 6 minutes, or until mixture melts. Remove from oven and smooth mixture evenly over crust and allow to cool. In a bowl, beat egg yolks with ½ c. sugar until thick. Add pumpkin, milk, and all spices. Mix until blended. Add mixture to saucepan over medium heat until mixture thickens (be careful not to get plopped), about 10 minutes. Leave in pan. In a small bowl, dissolve gel into cold water. Stir into hot pumpkin in sauce pan. Remove from heat. In a large bowl, beat egg whites until foamy. Gradually add ½ c. sugar and beat until stiff but not dry. Gently fold pumpkin mixture into the egg whites. Pour into prepared pie crust. Refrigerate until ready to serve. Serve with whipped cream.