Orange pumpkin chiffon pie

Yield: 6 servings

Measure Ingredient
1 cup Evaporated Milk; blend thoroughly. Cook over low heat, stirring

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.

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