Serves: 5
Total Calories: 726

CRUST:
1/2 cup (1 stick) butter
1 2/3 cups all-purpose flour
1/2 cup finely chopped peanuts or other nuts
1 pinch of salt
3 tablespoons water
------------------------------
FILLING:
2 cups canned pumpkin
3 eggs, divided
1/4 cup granulated sugar
1/2 cup milk
1/2 teaspoon salt
1 tablespoon cinnamon
1 package unflavored gelatin
1/4 cup cold water
1/4 cup granulated sugar
1 pint whipping cream, whipped

Crust:
Preheat oven to 400°. With a pastry blender or two knives, cut the butter into the flour, nuts, and salt until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, tossing lightly with a fork. Gather dough into a ball. Roll dough out thinly on a floured board and fit into a deep-dish 9-inch pie pan. Prick crust; bake in preheated oven until lightly browned, 10-12 minutes.

Filling:
Thoroughly whisk together pumpkin, egg yolks, sugar, milk, salt, and cinnamon in a saucepan. Cook over medium heat until thickened, about 10-15 minutes. Dissolve gelatin in cold water. Remove pumpkin mixture from heat and mix in the dissolved gelatin. Let cool.

In a mixing bowl, beat egg whites, gradually adding more sugar. Continue beating until stiff peaks form. Fold beaten egg whites into pumpkin mixture. Pour into cooled crust. Chill. Top with whipped cream before serving.

Nutritional Facts:

Serves: 5
Total Calories: 726
Calories from Fat: 501

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