Sheila'S No-Bake Drambuie Pumpkin Pie

• 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

1. Pie Crust:
2. Pre-bake your favorite 9" pie crust or a 10" tart crust and cool (heck, use a bought crust if you like).
3. Filling:
4. 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.
5. 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.
6. 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.
7. Pour the filling in the pie shell and chill the pie, covered for at least 6 hours or overnight.
8. Serve with lightly sweetned whipped cream.

pie crusts, unflavored gelatin, drambuie, pumpkin, heavy cream, sugar, egg yolks, cinnamon, ground ginger, nutmeg, allspice, salt, egg whites, sugar, cream of tartar

Taken from www.food.com/recipe/sheilas-no-bake-drambuie-pumpkin-pie-180876 (may not work)