Pumpkin Praline Chiffon Pie
Pumpkin Praline Chiffon Pie is an impressive dinner. Made with 6 tbsp. butter or margarine, 1/3 c. packed light brown sugar, 1/2 c. chopped pecans, 1 1/2 c. canned eggnog and 3/4 c. granulated sugar, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Bake pie shell at 450Β° for 15 minutes.
While shell bakes, cream butter and brown sugar; stir in pecans.
Spread in bottom of partly baked pie shell.
Bake 5 minutes longer until shell is golden and nut mixture is bubbly.
Cool on wire rack.
Combine 1/2 cup sugar, gelatin, cinnamon, ginger and nutmeg in a medium size saucepan; beat in egg yolks and eggnog.
Heat slowly, stirring constantly, just until gelatin is completely dissolved.
Stir in pumpkin; pour into a large bowl.
Chill, stirring often, just until mixture mounds when spooned.
Beat egg whites with cream of tartar until foamy white in a medium-size bowl.
Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, until meringue stands in firm peaks. Fold meringue and 1 cup of whipped cream into mixture.
Blend in bourbon.
Spoon into crust.
Chill several hours until firm.
Just before serving, garnish with remaining cream and extra pecans.
π· Perfect Pairings
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