3 eggs, separated
1 c. sugar
1 1/4 c. canned pumpkin
1/2 c. milk
1 tbsp. orange juice
1/2 tsp. grated orange rind
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 tbsp. unflavored gelatin
1/4 c. cold water

To the slightly beaten egg yolks, add 1/2 cup sugar, pumpkin, milk, orange juice, rind, salt and spices. Cook in double boiler until thick. Soften gelatin in cold water and add to hot pumpkin mixture. Mix thoroughly and cool. When mixture starts to thicken, fold in stiffly beaten egg whites to which the remaining 1/2 cup sugar has been added.

Pour into walnut crust and chill in refrigerator. Serve with topping of whipped cream decorated with walnut halves.

WALNUT CRUST:

3/4 c. finely chopped walnut kernels
2 tbsp. sugar

Combine sugar and nuts thoroughly. Then press in a thin layer over the bottom and sides of a well buttered pie pan (8 inch size). If the pan is quite deep, 1 cup of walnuts should be used instead of 3/4. This crust should not be baked and will lend itself for use with any chiffon or cream filling. After chilling, the nuts cling to the filling and may easily be removed as a crust when the pie is cut.