Walnut Pumpkin Pie

• 3/4 c. English walnuts
• 1 envelope unflavored gelatin
• 1/4 c. cold water
• 1 (16 oz.) can pumpkin
• 3/4 c. granulated sugar
• 1/2 c. milk
• 3 large eggs, separated
• 1 tsp. pumpkin pie spice
• 1/2 tsp. salt
• 1 (9-inch) baked pie shell, cooled (I use Pet-Ritz, frozen)

1. Chop nuts fine.
2. Set aside.
3. Soften gelatin in water in 2-quart saucepan.
4. Stir in pumpkin, 1/2 cup sugar, milk, lightly beaten egg yolks, spice and salt.
5. Heat to just boiling, stirring constantly.
6. Turn heat very low and cook for 5 minutes, while stirring.
7. Remove from heat and add vanilla.
8. Let cool.
9. Chill until mixture thickens slightly.
10. Beat egg whites to soft peaks; gradually beat in 2 teaspoons sugar, beating until stiff.
11. Fold whites and nuts into pumpkin mixture.
12. Pour into shell.
13. Chill 4 hours before cutting (better overnight).
14. Serve with whipped cream and walnut half.

walnuts, unflavored gelatin, cold water, pumpkin, sugar, milk, eggs, pumpkin pie spice, salt, shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=213191 (may not work)