1 (9-inch) baked pie shell
1 env. unflavored gelatin
1/2 c. Praline liqueur (if not available, use Amaretto)
1 (16 oz.) can pumpkin
4 egg yolks, slightly beaten
1/2 c. packed brown sugar
1/2 c. sugar
1/4 c. butter, melted
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
4 egg whites
1/8 tsp. cream of tartar
3/4 c. whipping cream, whipped

Soften gelatin in Praline liqueur, set aside. Heat pumpkin, egg yolks, brown sugar, sugar, 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 whites and whipped cream into pumpkin mixture. Pour into pie shell, mounding slightly in center. Chill 6 hours.