PIE:

1 env. Knox gelatin
1/2 c. sugar
4 eggs, separated
1/2 c. praline liqueur
1/4 c. butter, melted
1 (16 oz.) can pumpkin
1/2 c. brown sugar
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. cloves
1/8 tsp. cream of tartar
1 c. whipping cream, whipped or 2 c. Cool Whip
9" graham cracker crust or cookie crust baked

PECAN NUT TOPPING:

1/2 c. sugar
1/8 tsp. cream of tartar
2 tbsp. water
1/2 c. coarsely chopped pecans

Topping: Grease cookie sheet. Combine sugar, cream of tartar and water in skillet; cook over medium heat, stirring until mixture is light caramel color. Stir in pecans and quickly spread on cookie sheet. Cool; chop into small pieces.

Pie: Mix gelatin with sugar in saucepan; blend in egg yolks beaten with liqueur and butter. Let stand 1 minute. Stir over low heat until gelatin is dissolved, about 5 minutes. Blend in pumpkin, brown sugar, cinnamon, salt and cloves. Pour into bowl and chill, stirring occasionally until mixture mounds slightly when dropped from spoon.

Beat egg whites until soft peaks form; gradually add cream of tartar and heat until stiff. Fold in egg whites, then whipped cream into mixture. Turn 3/4 mixture into crust, chill until almost set. Spoon on rest of filling and chill until firm. Garnish with Pecan Nut Topping and additional whipped cream or Cool Whip.