Orange-Pumpkin Chiffon Pie
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| ½ | cup |
brown sugar
packed, divided |
*
|
| ½ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
ginger
|
|
| 2 | large |
eggs
separated |
|
| ⅔ | cup |
water
|
|
| 1 | cup |
orange juice
|
|
| 1 | cup |
canned pumpkin purée
|
|
| 1 | teaspoon |
orange zest
grated |
|
| 1 | x |
whipped cream
for garnish |
*
|
| 1 | slices |
oranges
halved, for garnish |
*
|
| Graham crust | |||
| 1 ¼ | cups |
graham cracker crumbs
|
*
|
| ½ | cup |
butter
or margarine |
|
| 2 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| 118 | ml |
brown sugar
packed, divided |
*
|
| 2.5 | ml |
nutmeg
|
|
| 2.5 | ml |
cinnamon
|
|
| 1.3 | ml |
ginger
|
|
| 2 | large |
eggs
separated |
|
| 158 | ml |
water
|
|
| 237 | ml |
orange juice
|
|
| 237 | ml |
canned pumpkin purée
|
|
| 5 | ml |
orange zest
grated |
|
| 1 | x |
whipped cream
for garnish |
*
|
| 1 | slices |
oranges
halved, for garnish |
*
|
| Graham crust | |||
| 296 | ml |
graham cracker crumbs
|
*
|
| 118 | ml |
butter
or margarine |
|
| 3E+1 | ml |
sugar
|
|
Directions
In medium saucepan mix gelatin, ¼ cup 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 ¼ cup 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.
