Orange-Pumpkin Chiffon Pie

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.