Ingredients Jump to Instructions ↓

  1. 1 (1/4-ounce) packet unflavored gelatin

  2. 1/2 teaspoon ground nutmeg

  3. 1/2 teaspoon ground cinnamon

  4. 1/4 teaspoon ground ginger

  5. 2 large eggs, separated

  6. 1/4 cup granulated sugar

  7. 2/3 cup water

  8. 1 cup orange juice

  9. 1 cup canned or fresh pumpkin puree

  10. 1 teaspoon finely grated orange peel

  11. 1 (9-inch) graham cracker pie crust

  12. 1/2 cup whipping cream

  13. 2 tablespoons granulated sugar

  14. 1 orange, sliced in thin rounds

Instructions Jump to Ingredients ↑

  1. In a medium saucepan, mix unflavored gelatin, first addition of sugar, nutmeg, cinnamon and ginger. Beat egg yolks and water; stir into the gelatin mixture. Stir over low heat for about 5 minutes, or until gelatin dissolves. Remove from heat; stir in orange juice, pumpkin and orange peel until well blended. Refrigerate, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. Meanwhile, in a separate bowl, beat egg whites until it holds soft peaks; gradually beat in second addition of sugar until stiff, glossy peaks form. Fold into pumpkin mixture, blending thoroughly. Pour into a graham cracker pie crust and refrigerate until firm, about 4 hours. Combine cream with last addition of sugar and whip to stiff peaks; top pie with whipped cream and orange slices.


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