1/2 c. sugar
1 env. unflavored gelatin
1 c. half & half
16 oz. can pumpkin
1 baked pie shell
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice
1 egg, slightly beaten
8 oz. Cool Whip

Combine sugar, gelatin, spices and salt in pan. Blend in milk. Cook and stir over low heat until dissolved. Stir into egg. Blend in pumpkin. Put in ice box until firm. Fold in Cool Whip. Garnish with Cool Whip and nuts.