Pumpkin Praline Chiffon Pie
A home-kitchen version of pumpkin praline chiffon pie, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 6 Tbsp. butter or margarine
- 1/3 c. packed light brown sugar
- 1/2 c. chopped pecans
- 1 1/2 c. canned eggnog
- 3/4 c. granulated sugar
- 1 (16 oz.) can pumpkin
- 1 c. heavy cream, whipped
- 2 envelopes unflavored gelatin
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 3 eggs, separated
- 1/4 tsp. cream of tartar
- 2 Tbsp. bourbon or Jack Daniels
Method
Bake pie shell at 450° for 15 minutes.
While shell bakes, cream butter and brown sugar; stir in pecans.
Spread in 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 whipped cream into mixture.
Blend in bourbon.
Spoon into crust.
Chill several hours until firm.
Just before serving, garnish with remaining cream and extra pecans.
