CHOCO-WALNUT CRUST: Melt over hot (not boiling) water, semi-sweet real chocolate morsels and vegetable shortening; mix well. Stir in walnuts. Press over bottom and sides of a foiled-lined 9" pie pan. Chill in refrigerator until firm (about 1 hour), Lift shell from pie pan; peel off foil and replace shell in pie pan. Fill with Pumpkin Chiffon Filling.

PUMPKIN CHIFFON FILLING: In large saucepan, combine sugar, gelatin, salt, cinnamon, nutmeg. Stir in milk, egg yolks and pumpkin. Cook over medium heat until mixture boils and gelatin dissolves. Remove from heat. Add vanilla extract. Transfer mixture to a small bowl. Chill over ice bath until mixture mounds from spoon (about 30 minutes). In small bowl, beat egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks form. Fold into pumpkin mixture with whipped cream. Pour mixture into Choco-Walnut Crust. Chill until form (about 1 hour). Garnish with chocolate shavings, if desired.