Preparation

1. Sprinkle gelatin over liqueur in a small bowl, and let stand to soften, about 5 minutes.
2. Place pumpkin, egg yolks, brown sugar, heavy cream, salt, cinnamon, ginger, allspice, and nutmeg in a 2½-quart saucepan. Cook, stirring frequently with a wooden spoon over medium high heat until it maintains a gentle, even slow boil for 5 minutes, the sugar is melted, and the mixture thickens slightly. Add the liqueur/gelatin mixture and stir until completely dissolved.
3. Transfer to a large bowl and let cool to room temperature (this may be hastened by placing the bowl in a larger bowl of ice and water – stir pumpkin mixture to lower temperature).
4. Place the egg whites and half the granulated sugar in the Cuisinart™ mixing bowl. Place bowl over a pan of simmering water and whisk the whites until warm and sugar is dissolved – the liquid egg white/sugar temperature should reach 160°F to make certain they are sanitized and safe. Do not whisk as that will create a foam which is harder to bring to temperature.
5. After the temperature has reached 140°F, place in the mixing bowl. Insert the chef’s whisk. Turn to speed 1 and increase slowly to speed 5, whip until foamy. After the egg whites are foamy, increase the speed to 8 and while gradually adding the remaining sugar (about 1 tablespoon at a time), whip until no longer warm to the touch, about 5 to 8 minutes.
6. Stir about ¼ of the whipped egg whites into the cooled pumpkin mixture to lighten the mixture, then gently and carefully fold the remaining egg whites in, about 1⁄3 at a time. Gently spoon into the prepared crust.
7. Chill for several hours to set before serving. If desired, top with freshly whipped cream to serve.