Praline Pumpkin Mousse Pie

• 1 (9-inch) baked pie shell
• 1 envelope unflavored gelatin
• 1/2 c. praline liqueur
• 1 (16 oz.) can pumpkin
• 4 egg yolks, slightly beaten
• 1/2 c. packed brown sugar
• 1/2 c. sugar
• 1/4 c. butter, melted
• 1 tsp. salt
• 1/4 tsp. ground cloves
• 4 egg whites
• 1/8 tsp. cream of tartar
• pinch of salt
• 3/4 c. cream, whipped

1. Soften gelatin in praline liqueur and set aside.
2. Heat pumpkin, yolks, brown sugar, sugar, butter, cinnamon, salt and cloves in saucepan over medium heat, stirring constantly, until slightly boiling and thickened.
3. Remove from heat.
4. Beat in gelatin mixture until gelatin is dissolved (about 1 minute).

shell, unflavored gelatin, praline liqueur, pumpkin, egg yolks, brown sugar, sugar, butter, salt, ground cloves, egg whites, cream of tartar, salt, cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=361741 (may not work)