Bake pie crust in preheated very hot oven (450°) for 10 minutes. Beat butter and brown sugar in small bowl until blended. Stir in nuts. Spread over bottom of pastry shell. Bake 5 minutes longer until sugar is bubbly. Cool on wire rack. Combine 1/2 cup of the granulated sugar, gelatin, cinnamon, ginger and nutmeg in saucepan. Mix in eggnog and yolks. Cook over medium heat, stirring, until mixture is very hot and thick enough to leave a path on spoon when finger is drawn across; do not boil. Remove from heat. Stir in pumpkin. Cool until thick enough to mound. Beat whites in large bowl until foamy. Beat in cream of tarter until soft peaks form. Gradually beat in remaining sugar until stiff. Spook over pumpkin mixture, Beat cream until stiff in large bowl Fold pumpkin with egg whites into whipped cream. Spoon into pastry shell. Refrigerate several hours. Garnish with shipped cream and pecan halves, if you wish. dess 40