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1
Refrigerate pie crust until ready to use.
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2
In a bowl, combine the amaretto and water; sprinkle the gelatin over the liquid and set aside to soften.
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3
In a saucepan, combine the milk, egg yolks, brown sugar, maple syrup, pumpkin, spices, and salt.
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4
Place over medium to med-low heat and cook, whisking virtually nonstop, until the mixture thickens somewhat (the change will be subtle) about 8 minutes; do not let the mixture boil.
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5
Remove from the heat and immediately add the gelatin mixture, stirring well to blend.
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6
Place the bowl in a larger bowl of ice water and let the filling cool, stirring frequently, until cool to the touch (you may want to add more ice when the first cubes melt.
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7
Meanwhile, using a chilled bowl and chilled beaters, beat the whipping cream using an electric mixer until stiff but not grainy; cover and refrigerate; wash and dry the beaters.
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8
In a bowl, beat the egg whites using a mixer until they hold soft peaks; add the sugar and continue to beat until stiff and glossy but not dry.
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9
Add the whites and about 1/3 of the whipped cream to the chilling.
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10
Fold gently until evenly combined.
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11
Add the remaining whipped cream and fold again until evenly mixed.
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12
Fold in the chopped pecans; scrape the filling into the chilled pie crust, smoothing the top with a spoon.
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13
Cover with loosely tented foil and refrigerate at least 4 hours or overnight.
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14
To serve: garnish pie with pecan halves and serve with a dollop of whipped cream.
