1 sm Box Vanilla wafers
3/4 c Sugar
1/2 c Finely-chopped pecans
1 Stick Butter; melted
1 1/2 c Egg nog
2 c Mashed fresh pumpkin
3/4 c Light brown sugar
3 Egg yolks
1/2 ts Cinnamon
1 pn Nutmeg
1 pn Salt
1 pn Ginger
1 Envelope Unflavored gelatin
1 ts Pure vanilla extract
3 Egg whites
1 c Heavy cream
2 tb Bourbon
8 oz Pecan halves
Preheat the oven to 400 degrees.
In a food processor, combine the vanilla wafers, 1/4 cup of the sugar, and
pecan pieces. Mix until the crust is smooth and resembles a coarse texture.
With the machine running, add the butter and process until all of the
butter is incorporated. Remove the crust from the processor and press into
a deep-dish 10-inch pie pan. Place the pan in the oven and bake for 10 to
12 minutes or until the crust is set.
In a saucepan, combine the egg nog, pumpkin, brown sugar, egg yolks,
cinnamon, nutmeg, salt, and ginger together. Mix well. Place the pan over
medium heat and cook the mixture for 10 minutes, stirring constantly.
Remove the pan from the heat and sprinkle the gelatin over the filling.
Whisk the gelatin into the filling until the gelatin dissolves. Stir in the
vanilla. Cover the filling and refrigerate until cool.
Using an electric mixer, whip the egg whites until soft peaks form.
Gradually add 1/4 cup of the sugar and continue to beat until the peaks are
stiff. Fold the egg whites into the pumpkin filling. Spread the filling
evenly over the crust and refrigerate the pie for about 1 hour.
Using an electric mixer, beat the heavy cream and remaining sugar until the
cream is whipped and medium peaks have formed. Fold in the bourbon. Spread
the whipped cream, evenly over the top of the pie. Garnish the top of the
pie with the pecan halves.
this recipe yields one 10-inch pie.