Pumpkin Chiffon Praline Pie

• 1 each pie shell (9 inch) unbaked
• 13 cup butter or margarine
• 13 cup brown sugar packed
• 13 cup pecans chopped
• 1 cup sugar
• 1 envelope gelatin, unflavored
• 1 1/2 teaspoons pumpkin pie spice
• 3/4 teaspoon salt
• 16 ounces pumpkin puree (canned)
• 4 large eggs
• 3/4 cup milk

1. Bake pie shell in preheated 450 degree oven for 15 minutes.
2. Combine butter or margarine, brown sugar and pecans; spread on bottom of pie shell.
3. Bake for 5 minutes longer.
4. Cool crust.
5. Combine 3/4 cup sugar, gelatin, spice and salt in double boiler.
6. Stir in pumpkin, slightly beaten egg yolks and milk.
7. Cook, stirring constantly, over hot water for 15 minutes.
8. Chill until thickened.
9. Beat egg whites until foamy.
10. Beat remaining 1/4 cup sugar, 1 tablespoon at a time, into egg whites until stiff peaks form.
11. Place meringue in bowl of ice.
12. Beat pumpkin mixture until fluffy; fold into meringue.
13. Turn into pie shell.
14. Chill until firm.
15. Serve topped with whipped cream.

pie shell, butter, brown sugar, pecans, sugar, gelatin, pumpkin pie spice, salt, pumpkin puree, eggs, milk

Taken from recipeland.com/recipe/v/pumpkin-chiffon-praline-pie-5790 (may not work)