LAYERED WALNUT PUMPKIN PIE

By KeyIngredient

From Linda Baumann

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.