1 (9 inch) baked pie shell
1 env. unflavored gelatin
1/2 c. praline liqueur
1 (16 oz.) can pumpkin
4 egg yolks, slightly beaten
1/2 c. brown sugar
1/2 c. granulated sugar
1/4 c. butter
1 tsp. cinnamon
1/4 tsp. cloves
4 egg whites
1/8 tsp. cream of tartar
3/4 c. heavy cream, whipped
1/2 tsp. salt
Praline Nut Topping

Soften gelatin in praline liqueur; set aside. Heat pumpkin, egg yolks, sugars, butter, cinnamon, salt and cloves in saucepan over medium heat, stirring constantly until slightly boiling and thickened. Remove from heat. Beat in gelatin mixture until gelatin is dissolved, about 1 minute. Cool.

Beat egg whites, cream of tartar and salt until stiff peaks form. Fold beaten egg whits and whipped cream into pumpkin mixture. Pour into pie shell, mounding slightly in the center. Chill 6 hours. Garnish with additional whipped cream and crushed Praline Nut Topping.

PRALINE NUT TOPPING:

1/2 c. sugar
2 tbsp. water
Pinch of cream of tartar
1/2 c. pecans, coarsely chopped

Butter a baking sheet. Heat sugar, water and cream of tartar in skillet until color becomes light caramel. Stir in nuts. Spread quickly on baking sheet. Cool and chop into small pieces.