Pumpkin Eggnog Pie

Crust:

• 1 cup graham cracker crumbs
• 1/2 cup ground filberts
• 3 Tbsp granulated sugar
• 6 Tbsp butter or margarine, melted

In small mixing bowl, combine graham cracker crumbs, filberts, sugar and melted butter. Press firmly into 9-inch pie plate. Bake in 375 degree oven for 6-8 minutes or till edges of crust are golden brown. Remove and cool thoroughly.

• 1 envelope unflavored gelatin
• ½ cup brown sugar
• ½ tsp salt
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• Dash ground nutmeg
• 1 cup dairy eggnog
• 3 slightly beaten egg yolks
• 1 cup canned pumpkin
• 3 egg whites
• ¼ cup granulated sugar

In saucepan, combine unflavored gelatin, brown sugar, salt, ground cinnamon, ginger and nutmeg. Stir in eggnog, egg yolks and canned pumpkin. Cook and stir over medium heat till gelatin thickens slightly. Remove mixture from heat; chill till partially set. Beat egg whites till soft peaks form. Gradually add sugar, beating till stiff peaks form; fold into mixture. Pile into crust. Chill till firm, at least 4 hours. Garnish with whipped and whole unblanched filberts, if desired.