2 c. chopped or broken pecans, toasted
2/3 c. finely crushed vanilla wafers
1 tsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. finely shredded orange peel
6 egg yolks
1/2 c. sugar
2/3 c. canned pumpkin
1 tsp. vanilla
6 egg whites
1/2 c. sugar
Powdered sugar
Vanilla-Rum Filling
Whipped cream topping
Ground pecans

Grease a 15 x 10 x 1 inch baking pan. Line the bottom of the pan with waxed paper, then set the pan aside. Grind the 2 cups toasted pecans. Transfer ground pecans to a bowl. Stir in crushed vanilla wafers, pumpkin pie spice, baking powder and orange peel. Set pecan mixture aside.

In a large mixing bowl beat egg yolks and 1/2 cup sugar with an electric mixer on high speed for 6 minutes. Stir in canned pumpkin and vanilla. Then fold in the pecan mixture.

Thoroughly wash beaters. In a very large mixing bowl, beat egg whites on medium to high speed until soft peaks form (tips curl). Gradually add the 1/2 cup sugar, 2 tablespoons at a time, beating on medium to high speed until stiff peaks form (tips stand straight).

Fold about 1 cup egg white mixture into pumpkin mixture. Then fold pumpkin mixture into remaining egg white mixture. Spread into the prepared pan. Bake in 350 degree oven for 20 to 25 minutes or until the cake tests done. Immediately loosen the cake from the pan. Invert the cake onto a towel sprinkled with powdered sugar. Peel off paper. Do not roll up cake. Completely cool cake on the towel on a wire rack.

To assemble, cut cake vertically into three 10 inch pieces. Place first piece on a serving plate; with half of the Vanilla-Rum Filling. Top with second piece and remaining filling. Top with remaining piece. Frost sides and top with whipped cream. Garnish with ground pecans. Chill at least 1 hour before serving. Makes 10 to 12 servings.