This outstanding recipe was handed down to me from my maternal grandmother, Rose Chastain Warren. It takes a little extra effort to prepare, but it is so worth it! A very company-worthy dessert! By the way, the only baking involved is the pie crust, prior to adding the filling, which is then refrigerated.
Note: The last 3 ingredients are for the praline. If you have pumpkin pie spice on hand, you can omit the cinnamon and nutmeg and use 1 1/2 teaspoons of pumpkin pie spice instead.
Make the praline crunch by using the last 3 ingredients listed. Melt butter in a small skillet or saucepan. Stir in sugar; add pecans. Cook over moderate heat; stirring constantly until sugar mixture begins to turn golden, about 3 minutes.
Remove praline crunch from heat; pour out onto a piece of aluminum foil Allow to cool then crumble into smaller pieces.
For the Praline Pumpkin Pie filling: sprinkle gelatin over water in saucepan. Place over low heat; stir constantly until gelatin dissolves, 2-3 minutes.
Remove from heat; add brown sugar and stir until dissolved.
In mixing bowl combine pumpkin, milk, salt, cinnamon and nutmeg. Gradually blend in gelatin mixture; stir until smooth. Fold in whipped cream.
Sprinkle 1 cup praline crunch over bottom of baked pastry shell.
Turn pumpkin mixture into pastry shell. Chill until firm. At serving time garnish Praline Pumpkin Pie with a ring of whipped cream and remaining praline crunch.