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praline pumpkin mousse pie

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

"You're invited" Show your appreciation for your family and friends- have a "thank you party" Each person can bring a different dish to pass to show their appreciation for each other-! It is a fun way to celebrate life!!

(1 rating)
yield 8 servings
prep time 25 Min
method Refrigerate/Freeze

Ingredients For praline pumpkin mousse pie

  • 1 lg
    9-inch baked pie shell
  • 1 pkg
    knox unflavored gelatine
  • 1/2 c
    praline liqueur
  • 16 oz
    can solid pumpkin
  • 4 lg
    egg yolks, slightly beaten
  • 1/2 c
    brown sugar, firmly packed
  • 1/2 c
    granulated sugar
  • 1/4 c
    butter or margarine, melted
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    salt
  • 1/4 tsp
    ground cloves
  • 4 lg
    egg whites
  • 1/8 tsp
    cream of tartar
  • 1 pinch
    salt
  • 3/4 c
    whipping cream, whipped

How To Make praline pumpkin mousse pie

  • 1
    Soften gelatine in praline liqueur. Heat the next 8 ingredients in a sauce pan( down to the egg whites), over medium heat, stirring constantly until slightly boiling and thickened. Remove from heat. Beat in gelatine mixture until dissolved, about 1 minute. Cool. Beat next 3 ingredients until stiff peaks form. Fold with whipped cream(or use 9-oz. thawed cool whip)into pumpkin mixture. Pour into pie shell, mounding in center. Chill 6 hours..
  • 2
    Topping: 1/2 c. sugar 2 T. water Pinch cream of tartar 1/2 c. pecans, coarsely chopped Butter baking sheet. Heat sugar, water and cream of tartar in skillet over medium heat, stirring constantly, until color becomes light caramel. Stir in nuts. Spread quickly on baking sheet. Cool and chop into small pieces. Sprinkle on pie.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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