Preheat your oven to 350°F (180°C). Combine the speculaas cookies, pistachios, and 2 tablespoons of sugar in a medium bowl. Add melted butter and mix.
Using a measuring cup, press the mixture into a pie plate. Bake for 10 to 12 minutes until lightly toasted.
In a saucepan, stir together pumpkin, milk, sour cream, Chinese Five-Spice Mix, vanilla, and salt. Heat until steaming.
In a bowl, whisk together sugar, egg yolks, and cornstarch. Gradually add hot pumpkin mixture while whisking constantly.
Cook until thickened, then remove from heat.
Bloom gelatin in cold water. Stir into pumpkin mixture.
Cool the mixture in an ice bath.
Whip egg whites with cream of tartar over simmering water until warm. Beat until stiff peaks form.
Fold the egg whites into the pumpkin mixture. Pour into the crust and refrigerate until set.
Before serving, top with Sour Cream Whipped Cream and garnish with chopped pistachios.
