Pie Crust:
1 cup walnuts
1 cup graham cracker crumbs
1 cup firmly packed brown sugar
5 tablespoons melted butter
Preheat oven to 350. Coarsely grinds walnuts in food processor. Add graham cracker crumbs and sugar, pulse to blend while drizzling in melted butter. Press into a nine inch glass pie plate. Bake 10 to 15 minutes on second rack from bottom. Set aside to cool.
Filling:
1 tablespoon whiskey or brandy
¼ cup milk
1 package gelatin
2/3 cup light brown sugar
4 eggs
1 cup pureed pumpkin, fresh or canned
1 tsp. Cinnamon
½ teaspoon ginger
¼ teaspoon cloves
¼ cup nutmeg
pinch salt
1 ½ cups whipping cream
In heavy bottomed 2 quart pot, whisk liquor, milk and gelatin together over low heat continually until gelatin is dissolved, 2 to 3 min. Whisk in brown sugar and eggs, one at a time. Continue whisking over low heat (do not let custard come to boil) as you add pumpkin, spices and salt. Cook 5 to 7 min. until custard is smooth and hot. Transfer to ceramic bowl to cool at room temperature, Do not refrigerate. Whip cream. When custard has cooled, about 45 min., fold cream in gently. Do not over mix; retain some streaks. Fold into cooked pie shell, chill at least two hours. Can be done day in advance.