Suzanne's Pumpkin Chiffon Pie | Emerils.com

Ingredients

• 2 1/4 cups ground vanilla wafers
• 1/4 cup finely chopped pecans
• 4 tablespoons unsalted butter, melted
• 1 1/2 cups eggnog
• 1 can pureed (canned) pumpkin
• 2/3 cup firmly packed light brown sugar
• 3 large egg yolks
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 envelope unflavored gelatin
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract
• 3 large egg whites
• 1/3 cup granulated sugar
• 2 1/2 cups sweetened whipped cream
• 1/4 pound pecan halves, toasted