praline pumpkin mousse pie

Name: Praline Pumpkin Mousse Pie
Prep time: 25 min
Yield: 8
Cuisine: American
Ingredients: 1 large 9-inch baked pie shell; 1 package(s) knox unflavored gelatine; 1/2 cup(s) praline liqueur; 16 ounce(s) can solid pumpkin; 4 large egg yolks, slightly beaten; 1/2 cup(s) brown sugar, firmly packed; 1/2 cup(s) granulated sugar; 1/4 cup(s) butter or margarine, melted; 1 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) ground cloves; 4 large egg whites; 1/8 teaspoon(s) cream of tartar; 1 pinch(es) salt; 3/4 cup(s) whipping cream, whipped

(1 RATING)

53 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Nov 14, 2011

"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!!

Rate

Serve plain with sauce on the side, if desired.

prep time 25 Min

cook time

method Refrigerate/Freeze

yield 8 servings

Ingredients

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

How To Make praline pumpkin mousse pie

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..

Step 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.
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