Categories: Pies, Desserts 
      Yield: 8 servings 
  
---------------------------CRUNCHY PRALINE PASTRY--------------------------- 
    1/3 c  Butter or margarine 
    1/3 c  Brown sugar, packed 
    1/2 c  Chopped pecans 
      1    (9-in.) pastry shell * 
           * lightly baked 
 
----------------------------------FILLING---------------------------------- 
      1    Envelope unflavored gelatin 
    1/4 c  Cold water 
      3    Eggs; separated 
           Sugar 
  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.