Pumpkin Praline Chiffon Pie

Ingredients

• 6 Tbsp butter or margarine
• 13 c packed light brown sugar
• 12 c chopped pecans
• 1 12 c canned eggnog
• 34 c granulated sugar
• 1 16 oz can pumpkin
• 1 c heavy cream whipped
• 2 envelopes unflavored gelatin
• 1 tsp ground cinnamon
• 12 tsp ground ginger
• 14 tsp ground nutmeg
• 3 eggs separated
• 14 tsp cream of tartar
• 2 Tbsp bourbon or Jack Daniels

Directions

1. Bake pie shell at 450 for 15 minutes
2. While shell bakes cream butter and brown sugar stir in pecans
3. Spread in bottom of partly baked pie shell
4. Bake 5 minutes longer until shell is golden and nut mixture is bubbly
5. Cool on wire rack
6. Combine 12 cup sugar gelatin cinnamon ginger and nutmeg in a medium size saucepan beat in egg yolks and eggnog
7. Heat slowly stirring constantly just until gelatin is completely dissolved
8. Stir in pumpkin pour into a large bowl
9. Chill stirring often just until mixture mounds when spooned
10. Beat egg whites with cream of tartar until foamy white in a medium-size bowl
11. Beat in remaining 14 cup sugar 1 tablespoon at a time until meringue stands in firm peaks Fold meringue and 1 cup of whipped cream into mixture
12. Blend in bourbon
13. Spoon into crust
14. Chill several hours until firm
15. Just before serving garnish with remaining cream and extra pecans