Title: Orange Pumpkin Chiffon Pie
Categories: Pie
Yield: 6 Servings

1

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Evaporated Milk; blend thoroughly. Cook over low heat, stirr

Prepare: 9-inch pie shell from Pillsbury Golden Pie Crust Mix or Sticks. Prick generously.

Bake: at 450ø for 8 to 10 minutes until golden brown. Cool. Prepare: Orange Pumpkin Filling. Turn into baked pie shell Chill until set, 2 to 3 hours. Garnish with orange segments, if desired.

ORANGE PUMPKIN FILLING: Combine 1 envelope unflavored gelatin, 1/2 cup sugar, 1/2 tsp. salt, 1/2 tsp. cinnamon, 1/2 tsp. nutmeg and 1/4 tsp. ginger in a sauce pan. Blend in 2 egg yolks and 1 1/2 tsp. grated orange rind. Add constantly, until thickened (about 10 to 15 minutes). Chill until mixture just begins to set and is barely cool. Stir in one 1-lb. can pumpkin. Set aside. Beat 2 egg whites until stiff. Gradually add 1/2 cup sugar, continuing to beat until stiff and glossy. Fold into pumpkin mixture.

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