6 large egg whites, at room temperature
1/4 tsp cream of tarter
1 cup sugar
1/2 tsp almond extract
1 cup sliced natural almonds, toasted
1 1/2 cups milk
1 can (16 oz) pumpkin puree (NOT PIE FILLING)
2 pakages (2.4 oz) instant vanilla mix
1 box (2.6 oz) powdered whipped topping mix
Place 2 over racks on the lowest positions. Heat oven to 250°. Trace three 8-inch circles on nonstick foil lined baking sheets. Fit pastry bag with large star tip.
In large bowl, beat whites, cream of tartar until soft peaks form. Gradually beat in sugar, 1 tbsp at a time, until stiff peaks form. Beat in extract. Fill pastry bag with 1 1/2 cups meringue. Into remaining meringue,stir nuts. Spoon1 1/2 cups nu meringue onto each of 3 circles; spread to edge. Around top edge of one circle pipe rosettes of plain meringue.
Bake at 250° on two racks, 1 hour, until tops are dry and smooth. Turn oven off. Let stand in oven one hour or over night.
In bowl, beat milk, pumpkin, pudding mix, topping mix, until thick, 5 min. Spoon 1 1/2 cups into clean pastry bag.
Place one nut meringue circle on platter. Spread with half of pumpkin filling from bowl. Top with 2nd nut meringue layer and remaining filling from bowl. Top with decorated meringue, and fill center with decorative filling from pastry bag.