Pumpkin Chiffon Praline Pie

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 -----