1/2 c. sugar
1/4 c. butter
1 c. chopped pecans

Melt butter in small skillet. Stir in sugar and pecans. Stir constantly over moderate heat until mixture begins to turn golden, about 3 minutes. Remove from heat and spread on foil. Cool. Crumble into pieces. Makes 1 1/2 cups.

PIE INGREDIENTS:

1 env. Knox gelatin
1/4 c. rum
1/4 c. cold water
1 c. firmly packed brown sugar
1 lb. can solid pack pumpkin
3 tbsp. milk
1 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1 c. heavy cream, whipped
1 baked pie shell

Sprinkle gelatin over rum and water in saucepan. Place on low heat and stir constantly until gelatin dissolves. Remove from heat, add brown sugar and stir until dissolved. In a bowl, combine pumpkin, milk, ginger, cinnamon, salt and nutmeg. Slowly stir in gelatin mixture. Fold in whipped cream, stir until well mixed. Sprinkle 1 cup praline over bottom of baked pie shell. Pour pumpkin mixture into pie shell. Chill until firm. Garnish with remaining praline just before serving. Serves 8.