Thursday, September 14, 2017

Layered Walnut Pumpkin Pie

This is Gary's fav...

3/4 c walnuts
1/4 c cold water
3/4 c granulated sugar
3 large eggs, separated
1/2 t salt
1 c shipping cream
walnut halves for decoration
1 envelope unflavored gelatin
1 lb. pumpkin
1/2 c milk
1 t pumpkin pie spice
1/4 t vanilla
1 9" baked, cool pie shell

Chop nuts fine. Soften gelatin in water in 2-qt. pot. Stir in pumpkin, 1/2 c of the sugar, milk, lightly beaten egg yolks, spice 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 T sugar, beating until stiff. Fold into pumpkin mixture along with the chopped walnuts. Beat cream with remaining sugar until very stiff. Turn half pumpkin mixture into pie shell and spread level. Top with 3/4 of the whipped cream and spread in even layer. Spoon remaining pumpkin filling on top of whipped cream gently. Decorate top with remaining whipped cream and walnut halves. Chill at least 4 hours before cutting.

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