---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Pumpkin Chiffon Praline Pie
 Categories: Pies, Bakery
      Yield: 1 Pie
 
           Pie shell; unbaked
    1/3 c  Butter
    1/3 c  Brown sugar; packed
    1/3 c  Pecans; chopped
      1 c  Sugar
      1    Env unflavored gelatin
  1 1/2 ts Pumpkin pie spice
    3/4 ts Salt
     16 oz Can plain pumpkin
      4    Eggs
    3/4 c  Milk
 
  Bake pie shell in preheated 450°F oven for 15 minutes. Combine
  butter, brown sugar and pecans; spread on bottom of pie shell. Bake
  for 5 minutes longer. Cool crust.

  Combine 3/4 cup sugar, gelatin, spice, and salt in double boiler.
  Stir in pumpkin, slightly beaten egg yolks, and milk. Cook,
  stirring constantly, over hot water for 15 minutes. Chill until
  thickened.

  Beat egg whites until foamy. Beat remaining 1/4 cup sugar, 1 tb at
  a time, into egg whites until stiff peaks form. Place meringue in
  bowl of ice. Beat pumpkin mixture until fluffy; fold into meringue.
  Turn into pie shell. Chill until firm. Serve topped with whipped
  cream.

  Recipe by Jo Anne Merrill
 
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