Pumpkin-Orange Chiffon Pie

Heritage Recipe from

Birdie Hazen, Jacinto Grange, California

Ingredients:

One 9 inch baked pie crust

1 envelope unflavored gelatin

1/2 cup sugar

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

2 eggs, separated

1-1/2 teaspoon grated orange rind

1 cup evaporated milk

1 pound can of pumpkin

Mix gelatin, sugar, salt and spices in a sauce pan. Blend in egg yolks, orange rind and milk. Cook over low heat, stirring constantly until thick, about 10 to 15 minutes. Remove from heat, chill until mixture just begins to set. Stir in pumpkin. Beat egg whites until stiff, gradually adding 1/2 cup of sugar, until stiff and glossy. Fold in pumpkin mixture. Turn into baked pie shell and chill until set, 2 to 3 hours. Garnish with orange segments or whipped cream.

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