---------- Recipe via Meal-Master (tm) v8.05
       Title: Ribbon Pumpkin Pie with Crunchy Praline Pastr
  Categories: Pies, Times, Bakery
       Yield: 8 servings
            -----crunchy praline
     1/3 c  Butter or margarine
     1/3 c  Brown sugar; packed
     1/2 c  Chopped pecans
       1    (9-in.) pastry shell *
            * lightly baked
       1    Envelope unflavored gelatin
     1/4 c  Cold water
       3    Eggs; separated
   1 1/4 c  Cooked or canned pumpkin
     1/2 c  Sour cream
     1/2 ts Salt
   1 1/2 ts Pumpkin pie spice
       1 tb Chopped candied ginger
       1 c  Whipping cream
            Lace cookies (optional)
   Combine butter and brown sugar in saucepan. Cook, stirring, until sugar
   melts and mixture bubbles vigorously. Remove from heat, stir in pecans and
   spread over bottom of pastry shell. Bake at 425F 5 minutes or until bubbly.
   Remove from oven and cool thoroughly.
   Soften gelatin in cold water. Beat egg yolks well with 1/3 cup sugar. Add
   pumpkin, sour cream, salt, pumpkin pie spice and ginger to egg yolk
   mixture. Cook, stirring, over medium heat just until mixture comes to boil.
   Reduce heat and simmer 2 minutes, stirring constantly. Remove from heat and
   stir  in gelatin until dissolved. Cool. Beat egg whites until frothy.
   Gradually add 1/4 cup sugar and continue to beat until stiff peaks form.
   Fold whites into pumpkin mixture. Spoon half of filling into Crunchy
   Praline Pastry. Chill until almost set. Whip cream and spread half over
   pumpkin filling in pie shell. Top with remaining pumpkin mixture. Chill
   until almost set and garnish with remaining whipped cream and Lace Cookies,
   rolled into cornucopias, if desired.
   (C) 1992 The Los Angeles Times