3/4 c. walnuts
1 env. unflavored gelatin
1 lb. can pumpkin
1/2 c. milk
1 tsp. pumpkin spice
1 (9 inch) cooled pie shell
1/4 tsp. vanilla
1/4 c. cold water
3/4 c. sugar
3 lg. eggs, separated
1/2 tsp. salt

Soften gelatin in water, in 2 quart saucepan. Stir in pumpkin, 3/4 cup sugar, milk, lightly beaten egg yolks, spice, salt. Heat just to boiling, stirring constantly. Turn heat low, cook 5 minutes, stirring. Remove from heat. Add vanilla - cool. Chill until thickened. Turn half into pie shell. Add Cool Whip on top. Spoon on remaining pumpkin. Decorate with whipped cream and walnuts. Chill 4 hours.