Pumpkin Praline Rum Pie
2 cups chopped pecans
1 cup sugar
1 tablespoon corn syrup
½ cup butter
2 cups graham cracker crumbs
¾ cup sugar
8 tablespoons butter, melted
2 envelopes gelatin
¼ cup rum (optional)
½ cup cold water
1 ½ c. brown sugar, firmly packed
3 cups canned pumpkin
1 ½ teaspoons ginger
5 tablespoons milk
¾ teaspoon salt
1 ½ teaspoon cinnamon
1 ½ cup very cold, heavy cream- whipped
¾ teaspoon nutmeg
Prepare Praline Crunch: Melt ½ cup butter in skillet. Stir in 1
cup sugar, 1 T. corn syrup, and pecans. Cook over medium heat. Stir until
golden brown (approximately 3 minutes). Remove from heat and spread onto
greased cooking sheet. Cool. Crumble. Makes 2½ cups.
Prepare Crust: In a small mixing bowl, combine the graham cracker crumbs, ¾ cup sugar,
and 8 tablespoons melted butter. Press into a greased 9”x13” pan. Bake for 10
minutes in a 350 degree oven. Sprinkle half of the praline crunch over bottom
of baked pastry shell. Set aside and cool completely.
Prepare Filling: Sprinkle gelatin over rum and water in saucepan. Place over low
heat-stir constantly until gelatin dissolves, about 2-3 minutes. Remove from
heat and add brown sugar. Stir until everything is dissolved. In a separate
bowl, combine pumpkin, milk, ginger, cinnamon, salt and nutmeg. Gradually blend
in gelatin mixture-stir until smooth. Make sure filling is cool. Fold in whipped cream. Pour into prepared
crust. Reserve ½ cup of the remaining praline crunch for garnish and sprinkle
remaining Praline Crunch over top of pie. Chill until firm.
Serves 15 to 20 people. Serve with whipped cream and remaining crunch.
