3/4 c. walnuts
1 env. gelatin
1/4 c. cold water
1 lb. can pumpkin
3/4 c. sugar
1/2 c. milk
3 lg. eggs, separated
1 tsp. pumpkin pie spice
1/4 tsp. vanilla
1/2 tsp. salt
1 c. whipping cream
Cooked 9" pie shell

Chop walnuts fine; soften gelatin in water in 2 quart pan; stir in pumpkin, 1/2 cup of the sugar, milk, lightly beaten egg yolks, spice and salt; heat just to boiling, stirring constantly; turn heat very low and cook 5 minutes; remove from heat; add vanilla and cool; chill until mixture thickens slightly; beat egg whites to soft peaks; gradually beat in 2 tablespoons sugar, beating until stiff; fold into pumpkin mixture with nuts; beat cream with remaining sugar until stiff; turn half the pumpkin mixture into pie shell and spread level; top with 3/4 of the cream; spoon on remaining pumpkin; decorate with remaining cream and whole walnuts. Chill at least 4 hours before serving.