For The Crust:

In a small mixing bowl, combine cracker crumbs, pecans, sugar, and butter. Press firmly into a 9-inch pie plate. Bake at 375° for 6 to 8 minutes. Remove and cool.

For The Filling:

In saucepan, combine the unflavored gelatin, brown sugar, salt, cinnamon, ginger and nutmeg. Stir in eggnog, beaten egg yolks and canned pumpkin. Cook and stir over medium heat until gelatin dissolves and mixture thickens slightly. Remove mixture form heat. Chill and partially set. Beat egg whites until soft peaks form. Gradually add the granulated sugar, beating until stiff peaks form. Fold into mixture. Pile into crust. Chill until firm, at least 4 hours. Garnish with whipped cream and pecan halves.

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