Ribbon Pumpkin Pie with Crunchy Praline Pastry

Name: Ribbon Pumpkin Pie with Crunchy Praline Pastry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup butter or margarine; ⅓ cup brown sugar packed; 1/2 cup pecans chopped; 1 each pie shell (9 inch) 9 inch, lightly baked; 1 envelope gelatin, unflavored unflavored; 1/4 cup water cold; 3 large eggs separated; 1 x sugar; 1 1/4 cups pumpkin cooked or canned; 1/2 cup sour cream; 1/2 teaspoon salt; 1 1/2 teaspoons pumpkin pie spice; 1 tablespoon crystallized ginger (candied) chopped; 1 cup heavy whipping cream; 1 x lace cookies optional

Servings: persons

⅓ cup butter or margarine
⅓ cup brown sugar packed
1/2 cup pecans chopped
1 each pie shell (9 inch) 9 inch, lightly baked
1 envelope gelatin, unflavored unflavored
1/4 cup water cold
3 large eggs separated
1 x sugar
1 1/4 cups pumpkin cooked or canned
1/2 cup sour cream
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 tablespoon crystallized ginger (candied) chopped
1 cup heavy whipping cream
1 x lace cookies optional

1
Combine butter and brown sugar in saucepan.
2
Cook, stirring, until sugar melts and mixture bubbles vigorously.
3
Remove from heat, stir in pecans and spread over bottom of pastry shell.
4
Bake at 425F 5 minutes or until bubbly.
5
Remove from oven and cool thoroughly.
6
Soften gelatin in cold water.
7
Beat egg yolks well with 13 cup sugar.
8
Add pumpkin, sour cream, salt, pumpkin pie spice and ginger to egg yolk mixture.
9
Cook, stirring, over medium heat just until mixture comes to boil.
10
Reduce heat and simmer 2 minutes, stirring constantly.
11
Remove from heat and stir in gelatin until dissolved.
12
Cool.
13
Beat egg whites until frothy.
14
Gradually add 1/4 cup sugar and continue to beat until stiff peaks form.
15
Fold whites into pumpkin mixture.
16
Spoon half of filling into Crunchy Praline Pastry.
17
Chill until almost set.
18
Whip cream and spread half over pumpkin filling in pie shell.
19
Top with remaining pumpkin mixture.
20
Chill until almost set and garnish with remaining whipped cream and Lace Cookies, rolled into cornucopias, if desired.

770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ⅓ cup butter or margarine, ⅓ cup brown sugar packed, 1/2 cup pecans chopped, 1 each pie shell (9 inch) 9 inch, lightly baked, and more.

Yes, Ribbon Pumpkin Pie with Crunchy Praline Pastry falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!