Ribbon Pumpkin Pie with Crunchy Praline Pastr

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Title: Ribbon Pumpkin Pie with Crunchy Praline Pastr
Categories: Pies, Times, Bakery
Yield: 8 servings

-----crunchy praline
-pastry-----
1/3 c Butter or margarine
1/3 c Brown sugar; packed
1/2 c Chopped pecans
1 (9-in.) pastry shell *
* lightly baked
-----filling-----
1 Envelope unflavored gelatin
1/4 c Cold water
3 Eggs; separated
Sugar
1 1/4 c Cooked or canned pumpkin
1/2 c Sour cream
1/2 ts Salt
1 1/2 ts Pumpkin pie spice
1 tb Chopped candied ginger
1 c Whipping cream
Lace cookies (optional)

Combine butter and brown sugar in saucepan. Cook, stirring, until sugar
melts and mixture bubbles vigorously. Remove from heat, stir in pecans and
spread over bottom of pastry shell. Bake at 425F 5 minutes or until bubbly.
Remove from oven and cool thoroughly.

Soften gelatin in cold water. Beat egg yolks well with 1/3 cup sugar. Add
pumpkin, sour cream, salt, pumpkin pie spice and ginger to egg yolk
mixture. Cook, stirring, over medium heat just until mixture comes to boil.
Reduce heat and simmer 2 minutes, stirring constantly. Remove from heat and
stir in gelatin until dissolved. Cool. Beat egg whites until frothy.
Gradually add 1/4 cup sugar and continue to beat until stiff peaks form.
Fold whites into pumpkin mixture. Spoon half of filling into Crunchy
Praline Pastry. Chill until almost set. Whip cream and spread half over
pumpkin filling in pie shell. Top with remaining pumpkin mixture. Chill
until almost set and garnish with remaining whipped cream and Lace Cookies,
rolled into cornucopias, if desired.

(C) 1992 The Los Angeles Times

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