8 servings

3 eggs
1 teaspoon pumpkin pie spice
1 envelope plus 1 teaspoon unflavored gelatin
1/2 cup granulated sugar
1/4 cup cold water
1 can Solo or 1 jar Baker Date filling
1 can (16 0z) solid-pack pumpkin
1 baked 9-inch pie shell
1/2 cup firmly packed brown sugar
1/2 cup heavy cream
1/2 cup evaporated milk
1 tablespoon confectioners' sugar
1/2 cup coarsely chopped pecans
1/2 teaspoon vanilla

Separate eggs and set egg whites aside to come to room temperature. Sprinkle gelatin over water in small bowl and set aside.

Combine egg yolks, pumpkin, brown sugar, and milk in medium-size saucepan. Cook over medium heat, stirring constantly, until mixture is hot. Remove from heat. Add gelatin and stir until dissolved. Add pecans and pumpkin pie spice, and stir until blended. Pour into large bowl. Cover and refrigerate about 30 minutes or until mixture begins to set.

Beat egg white in medium-size bowl with electric mixer until soft peaks form. Add granulated sugar gradually and beat until stiff and glossy. Fold into pumpkin mixture.

Spread date filling evenly over bottom of baked pie shell. Pour pumpkin mixture over filling. Refrigerate 2 to 3 hours or until set.

Whip cream in medium-size bowl with electric mixer unitl soft peaks form. Add confectioners sugar and vanilla and whip until firm. Spread over chilled pie or top individual servings with dollops of whipped cream.