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Ingredients
- 3/4 cup Walnuts
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1 can (1 lb.) pumpkin
- 3/4 cup granulated sugar, divided
- 1/2 cup milk
- 3 large eggs, separated
- 1/2 t. cinnamon
- 1/4 t. ground cloves
- 1/4 t. ground ginger)
- 1/2 t. salt
- 1/4 t. vanilla
- 1 cup heavy cream
- 1 9” baked, cooled pie shell
- Walnut halves for decoration (optional)
Preparation
Step 1
Chop walnuts fine, set aside.
Soften gelatin in water in a 2-qt. saucepan. Stir in pumpkin, 1/2 cup of the sugar, milk, lightly beaten egg yolks, spices 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 Tbsp. sugar, beating until stiff. Fold into pumpkin, with nuts.
Beat whipping cream with rest of sugar until stiff.
Layer 1/2 pumpkin in pie shell; 3/4 of the whipped cream; rest of pumpkin; top with remaining whipped cream.
Decorate with walnut halves (optional).
Chill 4 hours.