Orange pumpkin chiffon pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Evaporated Milk; blend thoroughly. Cook over low heat, stirring |
Directions
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, ½ cup sugar, ½ tsp. salt, ½ tsp. cinnamon, ½ tsp. nutmeg and ¼ tsp.
ginger in a sauce pan. Blend in 2 egg yolks and 1½ 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 ½ cup sugar, continuing to beat until stiff and glossy. Fold into pumpkin mixture.