Praline Pumpkin Pie(Make A Day Ahead)

• 1 (9-inch) unbaked pie shell
• 1/2 c. sugar
• 1 envelope unflavored gelatin
• 3/4 c. brown sugar, packed
• 1/4 c. milk
• 1 tsp. cinnamon
• 1 c. heavy cream
• 2 Tbsp. powdered sugar
• 4 Tbsp. butter
• 1 c. chopped pecans
• 1/2 c. cold water
• 1 (1 lb.) can pumpkin
• 1/2 tsp. salt
• 3/4 tsp. nutmeg
• 1 tsp. vanilla
• 1/2 c. heavy cream

1. Prick pie shell and bake at 375u0b0 for 10 minutes until light brown.
2. In a skillet, cook butter, sugar and pecans, stirring until golden, about 3 minutes. Spread mixture onto sheet of foil. Cool and crumble. Sprinkle 1 cup over pie shell.
3. In saucepan, mix gelatin with cold water.
4. Cook over low heat until dissolved. Remove from heat and add brown sugar.
5. Blend in pumpkin, milk, salt, cinnamon and nutmeg.
6. Beat cream until stiff but not dry. Fold into pumpkin mixture.
7. Pour into cooled pie shell and top with remaining praline pieces.
8. Beat 1/2 cup cream until stiff and gradually blend in vanilla and powdered sugar. Place a dollop of topping on each serving of pie.
9. Serves 8.

shell, sugar, unflavored gelatin, brown sugar, milk, cinnamon, heavy cream, powdered sugar, butter, pecans, cold water, pumpkin, salt, nutmeg, vanilla, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=659891 (may not work)