LAYERED WALNUT PUMPKIN PIE
I like this pumpkin pie because it is slightly different from most. It has a lighter texture. Presentation is nice because the pie is layered. I believe the original recipe came from Diamond Walnuts. Since I never have pumpkin pie spice around, I use 1/2 teaspoon each of ginger & cinnamon, and a dash of nutmeg as a substitution. Although there are a lot of steps, the pie comes together easily. NOTE: Cooking time=chilling time.
Provided by Sweet PQ
Categories Dessert
Time 4h30m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Finely chop the walnuts and set aside.
- Soften the gelatin in water in a 2 quart saucepan. Stir in the pumpkin, 1/2 cup of sugar, milk, lightly beaten egg yolks, pumpkin pie spice and salt. Heat just to boiling, stirring constantly. Turn heat to very low & cook 5 minutes more, stirring.
- Remove from heat & cool. Chill until mixture thickens slightly.
- Beat egg whites to soft peaks. Gradually beat in 2 tablespoons of the sugar, beating until stiff. Fold into the pumpkin mixture along with the chopped walnuts.
- Beat the whipping cream with the remaining sugar until stiff.
- Turn half the pumpkin mixture into the prepared pie shell & level off.
- Top with 3/4 of the whipped cream spread in an even layer.
- Top with remaining pumpkin filling.
- Decorate with remaining whipped cream and walnut halves.
- Chill at least 4 hours before serving.
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