Sheila'S No-Bake Drambuie Pumpkin Pie - cooking recipe

Ingredients

1 (9 inch) pie crusts, baked and cooled (or 10-inch tart crust)
4 teaspoons unflavored gelatin (Knox is a good way to go)
1/4 cup drambuie (1-inchairline\" bottle)
1 1/2 cups canned pumpkin (NOT pumpkin pie filling, but actual canned pumpkin)
1/2 cup heavy cream (hey, it's the holidays... use the heavy cream!)
1/2 cup sugar
3 egg yolks, lightly beaten
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg, freshly ground
1/4 teaspoon allspice
1/4 teaspoon salt
CHIFFON
4 egg whites
1/3 cup sugar
1 pinch cream of tartar

Preparation

Pie Crust:
Pre-bake your favorite 9\" pie crust or a 10\" tart crust and cool (heck, use a bought crust if you like).
Filling:
In a small bowl sprinkle gelatin over Drambuie to soften for 5 minutes and stir the mixture over hot water (or in the microwave) just until gelatin is dissovled.
In a heavy saucepan combine the rest of the ingredients (EXCEPT the chiffon ingredients) and cook over moderately low heat stirring constantly with a wooden spoon or spatula for 10 minutes. Transfer the mixture to a bowl, stir in the gelatin mixture and let cool.
In a large bowl beat 4 egg whites with a pinch of cream of tartar and beat until they hold soft peaks. Beat in 1/3 cup sugar a little at a time, beating until the meringue holds stiff peaks and fold the meringue into the pumpkin mixture.
Pour the filling in the pie shell and chill the pie, covered for at least 6 hours or overnight.
Serve with lightly sweetned whipped cream.