---------- Recipe via Meal-Master (tm) v8.05
       Title: Pumpkin Chiffon Praline Pie
  Categories: Pies, Bakery
       Yield: 1 servings
            Pie shell; unbaked
     1/3 c  Butter; or margarine
     1/3 c  Brown sugar; packed
     1/3 c  Pecans; chopped
       1 c  Sugar
            Gelatin,unflavored; 1-envelo
   1 1/2 ts Pumpkin pie spice
     3/4 ts Salt
       1 cn Pumpkin,plain; 16-oz
       4    Eggs
     3/4 c  Milk
   Recipe by: Jo Anne Merrill  1-Bake pie shell in preheated 450 degree oven
   for 15 minutes. Combine butter or margarine, brown sugar and pecans; spread
   on bottom of pie shell. Bake for 5 minutes longer. Cool crust. 2-Combine
   3/4 cup sugar, gelatin, spice and salt in double boiler. Stir in pumpkin,
   slightly beaten egg yolks and milk. Cook, stirring constantly, over hot
   water for 15 minutes. Chill until thickened. 3-Beat egg whites until foamy.
   Beat remaining 1/4 cup sugar, 1 tablespoon at a time, into egg whites until
   stiff peaks form.  Place meringue in bowl of ice. Beat pumpkin mixture
   until fluffy; fold into meringue. Turn into pie shell. Chill until firm.
   Serve topped with whipped cream. Jo Anne Merrill