1 envelope Knox Unflavored Gelatine
1/2 cup sugar
4 eggs, separated
1/2 cup Praline Liqueur
1/4cup butter or margarine, melted
1 can (16 oz) pumkin (about 2 cups)
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/8 teaspoon cream of tarter
3/4 cup whipping or heavy cream, whipped
9-inch graham cracker crust
Pecan Nut Topping
1. In Medium saucepan, mix gelatine with sugar; blend in egg yolks beaten with liqueur and butter. Let stand 1 minute. Stir over low heat until gelatine is completly dissolved, about 5 minutes. Blend in pumkin, brown sugar, cinnamon, salt and cloves. Pour into bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
2. Beat egg whites until soft peaks form; gradually add cream of tartatr and beat until stiff. Fold egg whites, then whipped cream into mixture.Turn 3/4 mixture into crust; chill until almost set. Spoon on remaining mixture; chill until firm. Garnish with Pecan Nut Topping and additional whipped cream. Makes about 8 servings.
Pecan Nut Topping: Grease cookie sheet. In small skillet, combine 1/2 cup sugar, dash cream of tarter and 2 tablespoons water. Cook over medium heat, stirring constantly, until mixture becomes light caramel color. Stir in 1/2 cup coarsely chopped pecans. Quickly spread on cookie sheet; cool. Chop into small pieces.
