Sheila'S No-Bake Drambuie Pumpkin Pie

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

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