3/4 c. walnuts (chopped fine)
1 env. unflavored gelatin
1/2 c. cold water
1 can pumpkin
3/4 c. granulated sugar
1/2 c. milk
3 lg. eggs, separated
1 tsp. pumpkin pie spice
1/2 tsp. salt
1/4 tsp. vanilla
1 c. whipping cream
1 9" baked, cooled pie shell

Soften gelatin in water in 2 quart saucepan. Stir in pumpkin, 1/2 cup sugar, milk, lightly beaten egg yolks, spice and salt. heat just to boiling, stirring constantly. Turn heat very low and cook 5 minutes, stirring. 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 along with walnuts. Beat cream with remaining sugar until very stiff. Turn half of pumpkin mixture into pie shell and level. Top with 3/4 of the cream and spread level. Spoon on remaining pumpkin filling. Decorate top with remaining cream and walnut halves. Chill at least 4 hours before cutting.