Suzanne's Pumpkin Chiffon Pie Recipe

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Emeril Lagasse on Food Network


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1 envelope of unflavored gelatin

8 ounces of pecan halves

Pinch of nutmeg

3 egg whites*

1 stick of butter, melted

2 cups mashed fresh pumpkin

1/2 cup finely chopped pecans

1/2 teaspoon cinnamon

Pinch of salt

3/4 cup light brown sugar 3 egg yolks

1 teaspoon pure vanilla extract

1 1/2 cups of egg nog

3/4 cup sugar

Pinch of ginger

2 tablespoons bourbon

1 small box of vanilla wafers

1 cup heavy cream

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