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Sunday, April 25, 2010

Layered Walnut Pumpkin Pie

3/4 cup Diamond Walnuts
1 envelope unflavored gelatin
1/4 cup cold water
1 can (1 pound) pumpkin
3/4 cup granulated sugar
1/2 cup milk
3 large eggs, separated
1 tsp pumpkin pie spice
1/2 tsp salt
1/4 tsp vanilla
1 cup whipping cream
1 9" baked, cooled pie shell (I find a deep dish shell works best)
Diamond walnut halves for decoration

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, spice and salt. Heat just to boiling, stirring constantly. Turn heat very low and cook 5 min., 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 mixture along with chopped walnuts. Beat cream with remaining sugar until very stiff. (Don't let it turn to butter!) Turn half pumpkin mixture into pie shell and spread level. Top with 3/4 of the cream and spread in even layer. Spoon on remaining pumpkin filling. Decorate top with remaining cream in dollops around the edge and place a walnut in each dallop of cream.

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