Karen's Kitchen

INGREDIENTS:

1 9-in. pie shell
5 TBSP. butter
1/3 cup firmly packed brown sugar
1/3 cup pecans, chopped

Bake pie shell at 450 degrees for 15 minutes. Combine butter. sugar and pecans, spread over bottom of s pie shell. Bake another 5 minutes or until brown and bubbly.

3/4 cup brown sugar
1/4 cup granulated sugar
1 tsp. cinnamon
1/8 tsp, allspice
1 tsp. ginger
1/2 tsp. salt
1 tsp. vanilla
4 eggs, separated
1 1-lb. can pumpkin
1'/2 cup cream
1 envelope, gelatin
4 TBSP. sugar
whipped cream

Mix brown sugar, granulated sugar, spices, vanilla, beaten egg yolks, pumpkin, cream, and gelatin in double boiler. Cook over boiling water until gelatin is dissolved, about 15 minutes, until thick, not quite set. Whip with electric beater until fluffy. Beat egg whites, add sugar, continue beating until very stiff. Fold into pumpkin mixture. Pile into pie shell. Cool until set. Serve With a wreath of whipped cream.

Recipe submitted by: Mrs. Houghton from New York