PRALINE PUMPKIN PIE

By JanV

A nice alternative to traditional pumpkie pie, kicked up a notch with the praline crunch.

Ingredients

• Filling:
• 1 envelope unflavored gelatin
• 1/2 cup cold water
• 3/4 cup firmly packed brown sugar
• 1 (1-lb.) can pumpkin
• 1/4 cup milk
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 3/4 tsp. nutmeg
• 1 cup whipped cream
• 1 9" baked pie shell
• Praline Crunch:
• 1/4 cup butter or margarine
• 1/2 cup sugar
• 1 cup coarsely chopped pecans

Details

Servings 6

Preparation

Step 1

Filling: Sprinkle gelatin over water in saucepan. Place over low heat; stir constantly until gelatin dissolves, 2-3 minutes. Remove from heat; add brown sugar; stir until dissolved. In mixing bowl, combine pumpkin, milk, salt, cinnamon and nutmeg. Gradually blend in gelatin mixture; stir until smooth. Fold in whipped cream. Sprinkle 1 cup of Praline Crunch over bottom of baked pastry shell. Chill until firm. At serving time, garnish with ring of additional whipped cream and remaining Praline Crunch.

Praline Crunch: Melt butter in small skillet. Stir in sugar; add pecans. Cook over medium heat, stirring constantly, until sugar mixture begins to turn golden, about 3 minutes. Remove from heat; turn out onto piece of foil. Cool. Crumble into small pieces. Makes 1 1/2 cups.