Pumpkin Chiffon Pie, With Orange Tinge

• 1 Pre-baked piecrust
• Filling:
• 1/2 c granulated sugar
• 1/2 c brown sugar
• 1 envelope gelatin (1 T)
• 1/2 t ginger
• 1/2 t cinnamon
• 1/2 t nutmeg
• 3 egg yolks
• 1/2 c milk
• 1-1/4 c canned pumpkin
• 1 t orange zest
• 1/4 c orange juice
• 3 egg whites
• 1/2 c sugar
• Whipped Cream*

1. Bake piecrust and set aside.
2. In a 2 qt. saucepan stir together gelatin, spices, and sugar.
3. In a separate bowl beat together egg yolks and milk, add to sauce pan. Cook over medium heat, stirring constantly until mixture comes to a boil. Add pumpkin, orange zest and juice to saucepan and combine well.
4. Transfer to mixing bowl and chill until set.
5. While mixture is chilling beat egg whites with sugar until stiff peaks form. Fold carefully into chilled pumpkin mixture. Fill pre-baked piecrust with mixture and chill for at least 6 hours.
6. Top with whipped cream and serve.
7. *If using a whipped cream dispenser you can add different flavors for a lovely addition to this pie. Try adding pumpkin pie spices, vanilla, ginger, or your favorite liqueur, like Kahlua.

piecrust, filling, sugar, brown sugar, gelatin, ginger, cinnamon, nutmeg, egg yolks, milk, pumpkin, orange zest, orange juice, egg whites, sugar, cream

Taken from www.epicurious.com/recipes/member/views/pumpkin-chiffon-pie-with-orange-tinge-50158830 (may not work)