Orange pumpkin chiffon pie

Yield: 6 Servings

Ingredients:

1 c Evaporated Milk; blend

Instructions:

-thoroughly. Cook over low -heat stirring 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.