2 c. vanilla wafer crumbs
3/4 stick butter, melted
1/4 c. sugar

FILLING:

4 tsp. unflavored gelatin
1/4 c. Drambuie
1 1/2 c. pumpkin puree
1/2 c. heavy cream
1/2 c. sugar
3 egg yolks
3/4 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. salt
4 egg whites
Cream of tartar
1/3 c. sugar

Combine crumbs, butter and sugar. Pat onto bottom and sides of a buttered 10 inch tart pan or 2 (9 inch) pie pans. Bake at 400 degrees for 10 minutes. Cool.

In a small bowl combine gelatin by sprinkling over Drambuie to soften for 5 minutes and stir the mixture over hot water until gelatin is dissolved.

In a heavy saucepan, combine the puree, cream, 1/2 cup sugar, cream and spices. Cook the mixture over moderate low heat stirring constantly for 10 minutes. Transfer to a bowl. Stir in the gelatin mixture and cool.

In a large bowl beat eggs with a pinch each of cream of tartar and salt until they hold soft peaks. Beat in 1/3 cup sugar, 2 tablespoons at a time until it holds stiff peaks. Fold in meringue into pumpkin mixture. Pour into shell and chill the pie, covered, for at least 6 hours. Decorate with whipped cream.