Ingredients
- 2 eggs
- 1 gelatin (envelope unflavored)
- 240 ml orange juice
- 250 gr pumpkin (canned)
- 160 ml water
- 130 gr graham cracker crumbs
- 110 gr butter
- 110 gr packed brown sugar
- 26 gr sugar
- 2 gr orange peel (grated)
- 1 gr nutmeg
- 1 gr cinnamon
- 1 gr ginger
In medium saucepan mix gelatin, quarter c sugar, the nutmeg, cinnamon and ginger. Beat egg yolks with water; stir into gelatin mixture. Stir over low heat about 5 minutes or until gelatin dissolves. Remove from heat; stir in juice, pumpkin and peel until well blended. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. Beat egg whites until soft peaks form; gradulally beat in remaining quarter c sugar until stiff, glossy peaks form. Fold into pumpkin mixture, blending thoroughly. Turn into prepared crust. Chill until firm, 4 hours or overnight. Garnish with whipped cream and halved orange slices. Makes 8 servings. ----
