TWO DAYS PRIOR:

Soften 4 envelopes plain gelatin in 3/4 cup water. Beat 9 egg yolks with 1 1/2 cup milk. Add 2 cups brown sugar, 1/4 teaspoon salt, 4-5 teaspoons pumpkin spice. Add 2 large cans pumpkin (or whipped yams) and gelatin mix. Make large double boiler using 2 large pans, cook over medium heat about 30 minutes, stirring with whip. Cool overnight COVERED.

ONE DAY PRIOR:

Grind walnuts to equal 4 cups, add 8 tablespoons butter and 8 tablespoons sugar, pat onto sides and bottom of two 10-inch pie pans. Bake at 350 degrees for 10-12 minutes until lightly browned, WATCH do not over bake. Cool.

DAY:

Beat 6 egg whites to soft peaks with 1/2 teaspoon cream of tartar gradually beat in 2/3 cup sugar. Beat pumpkin mixture, fold in egg whites, pile into walnut pie shells. Keep cold.