Pumpkin Pie

Chop walnuts fine.

Bake pie shells and cool.(I use the Pillsbury Refrigerator Pie Crust)Soften gelatin in water in sauce pan.Stir in Pumpkin Pie

Mix, 2 egg yolks and milk.

Heat until boiling. Stir constantly. Reduce to low heat stirring constantly for another 5 mins.

Remove from heat, add vanilla and cool and chill until thick. (I usually do up to this point the night before, and refrigerate the filling and egg whites overnight- but I would think a few hours would be fine if you want to do it the same day)Beat 3 egg whites to soft peaks adding 2 Tablespoons of sugar one at a time until stiff.Fold into pumpkin mix.Fold in 3/4 of your walnuts.1/2 of your pumpkin filling into the 2 pie crusts1/2 of Cool Whip on top of filling in each crust and spread with spatula

Remaining 1/2 of pumpkin filling in each crustspread with spatula. Dollop several spoonfuls of remaining Cool Whip on top of each pie, then take a knife and swirl them slightly into the filling.

Sprinkle with remaining Walnuts. Chill until ready to serve.