Pumpkin-Orange Chiffon Pie

• 9-inch baked pie shell
• 1 envelope unflavored gelatin
• 3 egg yolks
• 1 1/4 c. canned, cooked pumpkin
• 1/4 c. orange juice
• 1 c. sugar
• 1 1/2 tsp. pumpkin pie spice
• 1/2 c. milk
• 1 tsp. orange peel
• 3 egg whites

1. For filling, stir together 1/2 cup sugar, gelatin and spice in a saucepan.
2. Beat together egg yolks and milk.
3. Add to saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil.
4. Stir in pumpkin, orange peel and juice.
5. Chill until partially set.
6. Beat egg whites until frothy.
7. Gradually add remaining sugar and beat until stiff peaks form.
8. Fold into pumpkin mixture.
9. Pour into prepared pie shell.
10. Chill until firm, at least 6 hours.
11. Serve with sweetened whipped cream, garnish with grated orange peel.

shell, unflavored gelatin, egg yolks, pumpkin, orange juice, sugar, pumpkin pie spice, milk, orange peel, egg whites

Taken from www.cookbooks.com/Recipe-Details.aspx?id=440914 (may not work)