1tsp.vanilla, or ½tsp. vanilla and ½tsp. rum extract
½c. chopped pecans
Soften gelatin in water.
Beat egg yolks with ⅓ c. sugar until thick and lemon-colored. Add pumpkin, sour cream, salt and spices. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat and cook 2 minutes, stirring constantly. Remove from heat and stir in softened gelatin. Stir until gelatin is dissolved. Cool.
Beat egg whites until frothy; add ¼ c. sugar gradually, beating until stiff peaks form and sugar is dissolved. Fold into pumpkin mixture.
To whipped cream, add confectioners sugar and vanilla, mixing well.
Spoon half of pumpkin mixture into cool pie shell; then spread half of whipped cream mixture on top. Repeat. Sprinkle with pecans. Chill at least 2 hours before serving.