Praline Pumpkin Mousse Pie

Pat Duran

By
@kitchenChatter

"You're invited" Show your appreciation for your family and friends- have a "thank you party" Each person can bring a different dish to pass to show their appreciation for each other-! It is a fun way to celebrate life!!


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Comments:

Serves:

8 servings

Prep:

25 Min

Method:

Refrigerate/Freeze

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Fruit
Regional Style: American