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Orange Pumpkin Chiffon Pie

  • on February 22, 2009
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Ingrients & Directions


1 c Evaporated Milk; blend
-thoroughly. Cook over low
-heat, stirring

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

Bake: at 450? 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.

Yields
6 Servings

Article Categories:
Pies

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