3 c. broken pecans, toasted & ground
1 c. finely crushed vanilla wafers
1 1/2 tsp. baking powder
1 1/2 tsp. pumpkin pie spice
3'/4 tsp. orange peel
9 egg yolks
3/4 c. sugar
2/3 c. canned pumpkin
1 1/2 tsp. vanilla
9 egg whites
3/4 c. sugar
Pumpkin filling

Combine nuts, wafers, baking powder, pumpkin pie spice and orange peel; set aside. Beat egg yolks and 3/4 cup sugar on high 6 minutes. Add pumpkin and vanilla. Fold in nut mixture. Beat whites until soft. Peaks form. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Fold 1 cup of white mixture into pumpkin mixture. Fold pumpkin mixture into remaining white mixture. Spread into 2 greased and floured 9 x 1 1/2 inch baking pans. Bake at 350 degrees for 25 minutes or until done. Cool 10 minutes. Remove and cool.

PUMPKIN FILLING:

Beat 2 cups whipping cream to soft peaks. Beat together 2 (3 ounce) packages of cream cheese, softened, 1/3 cup sugar and 1/4 cup canned pumpkin. Fold into whipped cream. Decorate and enjoy!