Layered Walnut Pumpkin Pie

• Refrigerated

  • 3 Eggs, large

• Canned Goods

  • 1 (5 ounce can Evaporated milk

• Baking & Spices

  • 1 1/2 (8 ounce tubs Cool whip whipped topping
  • 1 (30 ounce can Pumpkin pie mix
  • 2 tbsp Sugar
  • 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Walnuts

• Bread & Baked Goods

  • 1 Pie crust

• Desserts

  • 1 envelope Gelatin, Unflavored

• Liquids

  • 1/4 cup Water

Found on tidymom.net

Ingredients

• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1 (30 ounce) can Pumpkin Pie Mix (NOT solid pumpkin)
• 1 (5 ounce) can evaporated milk
• 3 large eggs  (you will use 2 yolks, and 3 whites)
• 1/2 teaspoon  vanilla extract
• 2 tablespoons sugar
• 1.5 (8 ounce) tubs thawed COOL WHIP Whipped Topping
• 1 cup walnuts, chopped
• pie crust for 2 pies (I used refrigerated pie crust, but you can certainly make your own pie crust)

Directions

• Place and press pie crusts in 8 or 9-inch glass* pie pan.  Generously prick the sides and bottom of the crust with a fork before baking. Bake according to box or recipe. For Filling: Soften gelatin in water in saucepan. Add pumpkin pie mix, 2 egg yolks and milk to saucepan.  Heat until boiling, stirring constantly with wooden spoon. Reduce to low heat, continue stirring for another 5 minutes. Remove from heat, add vanilla, and allow mixture to cool.  Once cooled, chill in refrigerator several hours or overnight** until thick. Beat 3 egg whites to soft peaks adding 2 tablespoons of sugar one at a time until stiff peaks form. Fold egg whites into chilled pumpkin mixture. Fold in 3/4 of your walnuts. Layer Pies: Evenly divide half of the pumpkin mixture into the two baked and cooled pie shells. Using a rubber spatula, spread half a tub of Cool Whip over pumpkin filling in each pie. Spread remaining pumpkin mixture, to layer over Cool Whip in each pie with rubber spatula. Dollop several spoonfuls of remaining Cool Whip on top of each pie, then take a knife and swirl them slightly into the filling. Garnish with remaining chopped walnuts. Chill until ready to serve.