Pumpkin Praline Pie Recipe
Ingredients
| Unflavored gelatin | 1 | |
| 1/4 cup unsweetened apple juice | ||
| Pumpkin | 1 Can (10oz) | |
| Vanilla | 1 Carton (1l) | |
| Firmly packed brown sugar | 1/8 Cup (16 tbs) | |
| Pumpkin pie spice | 1 Teaspoon | |
| Vegetable cooking spray | ||
| 8 gingersnaps | ||
| Chopped pecans | 1/4 Cup (16 tbs), roasted | |
Directions
Sprinkle gelatin over apple juice in a small saucepan, let stand 1 minute.
Cook over low heat, stirring constantly, until gelatin dissolves.
Place pumpkin in a large bowl; stir gelatin mixture into pumpkin.
Add yogurt, brown sugar, and pumpkin pie spice, stir until smooth.
Coat a 9-inch pieplate with cooking spray.
Cut gingersnaps in half using a bread knife.
Line side of pieplate with cookie halves, cut side down.
Spoon pumpkin mixture into prepared pieplate.
Sprinkle with pecans.
Cover and chill 6 hours or until set.
Cook over low heat, stirring constantly, until gelatin dissolves.
Place pumpkin in a large bowl; stir gelatin mixture into pumpkin.
Add yogurt, brown sugar, and pumpkin pie spice, stir until smooth.
Coat a 9-inch pieplate with cooking spray.
Cut gingersnaps in half using a bread knife.
Line side of pieplate with cookie halves, cut side down.
Spoon pumpkin mixture into prepared pieplate.
Sprinkle with pecans.
Cover and chill 6 hours or until set.
Chef
