CRUST:

1 c. graham cracker crumbs
1/2 c. ground filberts
3 tbsp. sugar
6 tbsp. butter

In a small bowl combine all of the ingredients. Press the mixture into a 9-inch pie plate. Bake in a 375 degree oven for 6-8 minutes. Cool.

FILLING:

1 env. unflavored gelatin
1/2 c. sugar
4 eggs, separated
1/2 c. praline liqueur
1/4 c. melted butter
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
3/4 c. cream, whipped
Whipped cream for garnish
Crumbled brickle

In a saucepan combine the gelatin and sugar. In a small bowl beat together the egg yolks, praline liqueur, and melted butter. Add the mixture to the gelatin mixture and let stand for 1 minute. Stir over low heat until the gelatin is dissolved, about 5 minutes. Blend in the pumpkin, brown sugar, cinnamon, salt and cloves. Pour into a bowl and chill, stirring occasionally, until the mixture mounds when dropped from a spoon.

Beat the egg whites to soft peaks. Gradually add the cream of tartar and beat until stiff. Fold the egg whites, and then the whipped cream, into the pumpkin mixture. Turn 3/4 of the mixture into the crust. Chill until almost set. Spoon on the remaining mixture, and chill until firm. Serve with whipped cream and bits of brickle as topping. Serves 6-8.