Title: Orange-Pumpkin Chiffon Pie
Categories: Pies
Yield: 8 servings
1 Envelope unflavored gelatin
1/2 c Packed brown sugar; divided
1/2 ts Nutmeg
1/2 ts Cinnamon
1/4 ts Ginger
2 Eggs; separated
2/3 c Water
1 c Orange juice
1 c Canned pumpkin
1 ts Grated orange peel
Whipped cream for garnish
Halved oranges slices for
Garnish
H--------graham
Crust---------
1 1/4 c Graham cracker crumbs
1/2 c Butter or margarine
2 tb Sugar
In medium saucepan mix gelatin, 1/4 c sugar, the nutmeg, cinnamon and
ginger. Beat egg yolks with water; stir into gelatin mixture. Stir over
low heat about 5 minutes or until gelatin dissolves. Remove from heat; stir
in juice, pumpkin and peel until well blended. Chill, stirring
occasionally, until mixture mounds slightly when dropped from spoon. Beat
egg whites until soft peaks form; gradulally beat in remaining 1/4 c sugar
until stiff, glossy peaks form. Fold into pumpkin mixture, blending
thoroughly. Turn into prepared crust. Chill until firm, 4 hours or
overnight. Garnish with whipped cream and halved orange slices. Makes 8
servings.
