Orange pumpkin chiffon pie

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Recipe by: nataniel

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Evaporated Milk; blend -heat, stirring
-thoroughly. Cook over low

Prepare: 9-inch pie shell from Pillsbury Golden Pie Crust Mix or
Sticks. Prick generously.

Bake: at 450ø for 8 to 10 minutes until golden brown. Cool.
Prepare: Orange Pumpkin Filling. Turn into baked pie shell Chill
until set, 2 to 3 hours. Garnish with orange segments, if desired.

ORANGE PUMPKIN FILLING: Combine 1 envelope unflavored gelatin, 1/2 cup
sugar, 1/2 tsp. salt, 1/2 tsp. cinnamon, 1/2 tsp. nutmeg and 1/4 tsp.
ginger in a sauce pan. Blend in 2 egg yolks and 1 1/2 tsp. grated
orange rind. Add constantly, until thickened (about 10 to 15
minutes). Chill until mixture just begins to set and is barely cool.
Stir in one 1-lb. can pumpkin. Set aside. Beat 2 egg whites until
stiff. Gradually add 1/2 cup sugar, continuing to beat until stiff
and glossy. Fold into pumpkin mixture.