Orange-pumpkin Chiffon

• 8 whole oranges
• 1 envelope unflavored gelatin
• 12 cup dark brown sugar, firmly packed
• 12 teaspoon salt
• 12 teaspoon nutmeg
• 12 teaspoon cinnamon
• 14 teaspoon ginger
• 2 eggs, separated
• 23 cup florida orange juice
• 1 cup canned pumpkin
• 1 teaspoon grated orange rind

1. Cut top from each orange.
2. Scoop out pulp with spoon.
3. Cut picot edge with zig-zag cut with scissors.
4. Set aside.
5. Mix gelatin, 1/4 cup brown sugar, salt, nutmeg, cinnamon and ginger in medium saucepan.
6. Beat egg yolks and 1 cup water; stir into gelatin mixture.
7. Cook over low heat for 5 minutes, stirring constantly, until gelatin dissolves and mixture thickens slightly.
8. Remove from heat.
9. Stir in orange juice, pumpkin and orange rind.
10. Chill, stirring occasionally, until partially set.
11. Beat egg whites until soft peaks form.
12. Add remaining 1/4 cup brown sugar gradually, beating until stiff peaks form.
13. Fold into pumpkin mixture.
14. Turn into prepared orange shell.
15. Chill until set.
16. Garnish with a small amount of whipped topping if desired.

oranges, unflavored gelatin, brown sugar, salt, nutmeg, cinnamon, ginger, eggs, orange juice, pumpkin, orange rind

Taken from www.food.com/recipe/orange-pumpkin-chiffon-43357 (may not work)