Ribbon Pumpkin Pie With Crunchy Praline Pastry Recipe
Servings: 8
Ingredients
- Â Â crunchy praline pastry
- 1/3 c. Butter or possibly margarine
- 1/3 c. Brown sugar packed
- 1/2 c. Minced pecans
- 1 x (9-in.) pastry shell *
- Â Â lightly baked
- 1 env unflavored gelatin
- 1/4 c. Cool water
- 3 x Large eggs separated
- Â Â Sugar
- 1Â 1/4 c. Cooked or possibly canned pumpkin
- 1/2 c. Lowfat sour cream
- 1/2 tsp Salt
- 1Â 1/2 tsp Pumpkin pie spice
- 1 Tbsp. Minced candied ginger
- 1 c. Whipping cream
- Â Â Lace cookies (optional)
Directions
- Combine butter and brown sugar in saucepan. Cook, stirring, till sugar melts and mix bubbles vigorously. Remove from heat, stir in pecans and spread over bottom of pastry shell. Bake at 425F 5 min or possibly till bubbly.
- Remove from oven and cold thoroughly.
- Soften gelatin in cool water. Beat egg yolks well with 1/3 c. sugar. Add in pumpkin, lowfat sour cream, salt, pumpkin pie spice and ginger to egg yolk mix. Cook, stirring, over medium heat just till mix comes to boil.
- Reduce heat and simmer 2 min, stirring constantly. Remove from heat and stir in gelatin till dissolved. Cold. Beat egg whites till frothy.
- Gradually add in 1/4 c. sugar and continue to beat till stiff peaks form.
- Fold whites into pumpkin mix. Spoon half of filling into Crunchy Praline Pastry. Refrigeratetill almost set. Whip cream and spread half over pumpkin filling in pie shell. Top with remaining pumpkin mix. Refrigeratetill almost set and garnish with remaining whipped cream and Lace Cookies, rolled into cornucopias, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 8 servings | |
| Calories 242 | |
| Calories from Fat 180 | 74% |
| Total Fat 20.55g | 26% |
| Saturated Fat 10.79g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 127mg | 42% |
| Sodium 249mg | 10% |
| Potassium 134mg | 4% |
| Total Carbs 12.56g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 10.8g | 7% |
| Protein 3.56g | 6% |
