Walnut Pumpkin Pie - cooking recipe

Ingredients

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)

Preparation

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