Layered Walnut Pumpkin Pie

• 3/4 cup walnuts
• 1 (1/4 ounce) 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

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.

walnuts, unflavored gelatin, cold water, pumpkin, sugar, milk, eggs, pumpkin pie spice, salt, vanilla, whipping cream, pie crusts

Taken from www.food.com/recipe/layered-walnut-pumpkin-pie-390240 (may not work)