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1
Preheat the oven to 400 degrees F. In a food processor, combine the vanilla wafers, 1/4 cup of the sugar, and pecan pieces.
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2
Mix until the crust is smooth and resembles a coarse texture.
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3
With the machine running, add the butter and process until all of the butter is incorporated.
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4
Remove the crust from the processor and press into a deep-dish 10-inch pie pan.
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5
Place the pan in the oven and bake for 10 to 12 minutes or until the crust is set.
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6
In a saucepan, combine the egg nog, pumpkin, brown sugar, egg yolks, cinnamon, nutmeg, salt, and ginger together.
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7
Mix well.
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8
Place the pan over medium heat and cook the mixture for 10 minutes, stirring constantly.
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9
Remove the pan from the heat and sprinkle the gelatin over the filling.
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10
Whisk the gelatin into the filling until the gelatin dissolves.
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11
Stir in the vanilla.
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12
Cover the filling and refrigerate until cool.
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13
Using an electric mixer, whip the egg whites until soft peaks form.
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14
Gradually add 1/4 cup of the sugar and continue to beat until the peaks are stiff.
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15
Fold the egg whites into the pumpkin filling.
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16
Spread the filling evenly over the crust and refrigerate the pie for about 1 hour.
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17
Using an electric mixer, beat the heavy cream and remaining sugar until the cream is whipped and medium peaks have formed.
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18
Fold in the bourbon.
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19
Spread the whipped cream, evenly over the top of the pie.
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20
Garnish the top of the pie with the pecan halves.
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21
*RAW EGG WARNING
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22
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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23
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
