CRUST:

1 c. graham cracker crumbs
1/2 c. ground pecans
3 tsp. sugar
6 tsp. melted butter

Press firmly into pie pan and bake at 350 degrees for 6 to 8 minutes.

FILLING:

1 env. Knox gelatin
1/2 c. brown sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
Dash of nutmeg
1 c. pumpkin
1 c. eggnog
2 slightly beaten egg whites

Cook over medium heat until slightly thick. Chill until partly set. Beat egg whites to soft peaks, then add 1/4 cup sugar a little at a time and beat until stiff but not dry. Add to pumpkin mixture; chill; garnish with whipped cream.