Layered Walnut Pumpkin Pie

I like this pumpkin pie because it is slightly different from most. It has a lighter texture. Presentation is nice because the pie is layered. I believe the original recipe came from Diamond Walnuts. Since I never have pumpkin pie spice around, I use 1/2 teaspoon each of ginger & cinnamon, and a dash of nutmeg as a substitution. Although there are a lot of steps, the pie comes together easily. NOTE: Cooking time=chilling time.

• Ready In: 4 hrs 30 mins
• Serves: 6-8
• Yields: 1 pie

Ingredients

• 3⁄4 cup walnuts
• 1 (1/4ounce) envelope unflavored gelatin
• 1⁄4 cup cold water
• 16  ounces pumpkin (not pumpkin pie filling)
• 3⁄4 cup sugar
• 1⁄2 cup milk
• 3  eggs, separated
• 1  teaspoon pumpkin pie spice
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon vanilla
• 1  cup  whipping cream
• 1 (9 inch)  pie crusts, baked

Directions

1. Finely chop the walnuts and set aside.
2. Soften the gelatin in water in a 2 quart saucepan. Stir in the pumpkin, 1/2 cup of sugar, milk, lightly beaten egg yolks, pumpkin pie spice and salt. Heat just to boiling, stirring constantly. Turn heat to very low & cook 5 minutes more, stirring.
3. Remove from heat & cool. Chill until mixture thickens slightly.
4. Beat egg whites to soft peaks. Gradually beat in 2 tablespoons of the sugar, beating until stiff. Fold into the pumpkin mixture along with the chopped walnuts.
5. Beat the whipping cream with the remaining sugar until stiff.
6. Turn half the pumpkin mixture into the prepared pie shell & level off.
7. Top with 3/4 of the whipped cream spread in an even layer.
8. Top with remaining pumpkin filling.
9. Decorate with remaining whipped cream and walnut halves.
10. Chill at least 4 hours before serving.