Grandpa's {Special} Pumpkin Pie

On my mom's side of the family, my Grandpa was the cook! One of the first few years I was married, he shared his secret Pumpkin Pie recipe with me. The two of of us worked on it and tweaked it a bit - the original recipe called for solid pumpkin and you made it into pie filling - but we adapted it, so it can be made with the store bought canned Pumpkin Pie Mix/Filling.

This is not like traditional pumpkin pie, it's layered with Cool Whip, so it is light and fluffy and is kept and served cold.

The recipe makes 2 pies. Every year I make them and take them to my husbands side of the family. There have been years I've made 4 pies, everyone likes it THAT much!! For years there were members on that side of the family that would beg me for the recipe, and I wouldn't give it to them! LOL So don't you feel lucky?! I knew if I gave my recipe out, then they would be making it too, and it would no longer be "the coveted pie at Thanksgiving"

**EDITED to add Pictures!

1 Cup Walnuts

2 Pie Shells

1 envelope Unflavored Gelatin

1/4 Cup cold Water

1 Can Pumpkin Pie Mix

2 T Sugar

1 small can Evaporated Milk

3 Eggs *(you will use 2 yolks, and 3 whites)

1/2 tsp Vanilla

1 container of Cool Whip

Chop walnuts fine. Bake pie shells and cool. (I use the Pillsbury Refrigerator Pie Crust)

Filling: 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 still.

Fold into pumpkin mix.

Fold in 3/4 of your walnuts.

Layer: 1/2 of your pumpkin filling into the 2 pie crusts, 1/2 of Cool Whip on top of filling in each crust and spread with spatula, remaining 1/2 of pumpkin filling in each crust, spread 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.

Makes 2 pies

Enjoy!

Be sure to see this post to see how we take them to my sister-in-laws house!

I posted this over at The Inspired Room's Friday Holiday Linky Fun - be sure to go over there and see more great Holiday Ideas!

Stop by Blessed With Grace for more Tempt My Tummy Tuesday.

Stop by I am Blissfully Domestic to join the fun!

I've added this post to Holiday Food Fest - Fall Desserts (November 2009)