PUMPKIN PRALINE PIE

Steps:

• Fit piecrust to a 9# pie plateand trim overhang to 1/2#. Turn under flush with rim for a double thick edge. Bake in 450 oven for 10 minutes While crust bakes, cream butter and brown sugar well in a small bowl. Stir in nuts. Spread on bottom the the partly baked pie shell. Bake 5 minutes longer or til crust is golden. Cool completely on a wire rack. Combine 3/4 cup granulated sugar, gelatin, pumpkine pie spice and salt in the top of a couble boiler. Stir in egg yolks, pumpkin and milk. Coojk of hot NOT BOILING water, stirring constantly for 15 minutes or til completely heated through and gelatin is dissolved. Chill until mixture starts to set. Beat egg whites until foamy in a large bowl. Set bowl in a bowl of ice.Beat in 1/4 cup granulated sugar a tablespoon at a time until meringue forms soft peaks. Beat pumpkin mixture til fluffy. Gently hold into chilled meringue, still over ice. Spoon into prepared pie shell making deep swirls on the top with the tip of a spoon. Decorate with whip cream and more nuts if desired.