PRALINE PUMPKIN MOUSSE PIE

Praline Pumpkin Mousse Pie image

Provided by Pat Duran

Time 25m

Number Of Ingredients 15

Previous Next

1 large 9-inch baked pie shell
1 pkg knox unflavored gelatine
1/2 c praline liqueur
16 oz can solid pumpkin
4 large egg yolks, slightly beaten
1/2 c brown sugar, firmly packed
1/2 c granulated sugar
1/4 c butter or margarine, melted
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground cloves
4 large egg whites
1/8 tsp cream of tartar
1 pinch salt
3/4 c whipping cream, whipped

Steps:

1. Soften gelatine in praline liqueur. Heat the next 8 ingredients in a sauce pan( down to the egg whites), over medium heat, stirring constantly until slightly boiling and thickened. Remove from heat. Beat in gelatine mixture until dissolved, about 1 minute. Cool. Beat next 3 ingredients until stiff peaks form. Fold with whipped cream(or use 9-oz. thawed cool whip)into pumpkin mixture. Pour into pie shell, mounding in center. Chill 6 hours..
2. Topping: 1/2 c. sugar 2 T. water Pinch cream of tartar 1/2 c. pecans, coarsely chopped Butter baking sheet. Heat sugar, water and cream of tartar in skillet over medium heat, stirring constantly, until color becomes light caramel. Stir in nuts. Spread quickly on baking sheet. Cool and chop into small pieces. Sprinkle on pie.