Pumpkin Chiffon Pie

By xraydj

Ingredients

• 2 TABLESPOONS ORANGE JUICE
• 2 TABLESPOONS COLD WATER
• 1 TABLESPOON UNFLAVORED GELATIN
• 3/4 CUP BROWN SUGAR
• 2 CUPS PUMPKIN PUREE, FRESH OR CANNED
• 1 TEASPOON CINNAMON
• 1/4 TEASPOON GROUND GINGER
• 1/4 TEASPOON GROUND CLOVES
• 3 EGG YOLKS
• 1/4 TEASPOON SALT
• 2 TEASPOONS FINELY GRATED ORANGE ZEST
• 3 EGG WHITES
• 2 TABLESPOONS SUGAR
• 1 CUP HEAVY CREAM
• 1 9-INCH BAKED PIE SHELL (PASTRY SHELL OR GRAHAM CRACKER SHELL)

Preparation

Step 1

1. AT LEAST 4 HOURS BEFORE SERVING THE DESSERT COMBINE THE OJ AND THE WATER IN A SMALL DISH. SPRINKLE THE SURFACE WITH THE GELATIN, AND SET ASIDE FOR 5 MINUTES TO SOFTEN.
2. COMBINE BROWN SUGAR, PUMPKIN PUREE, SPICES, EGG YOLKS, AND SALT IN A SAUCE PAN. COOK OVER MEDIUM HEAT UNTIL THICKENED, STIRRING CONSTANTLY. REMOVE FROM HEAT AND STIR IN THE SOFTENED GELATIN UNTIL IT IS DISSOLVED. STIR IN THE ORANGE ZEST, POUR MIXTURE INTO A LARGE BOWL, REFRIGERATE JUST UNTIL MIXTURE BECOMES COOL AND SYRUPY, ABOUT 30 MINUTES.
3. BEAT EGG WHITES UNTIL SOFT PEAKS FORM, THEN ADD THE SUGAR AND BEAT UNTIL SLIGHTLY STIFFER PEAKS FORM.
4. WHIP THE CREAM JUST UNTIL SOFT PEAKS FORM.
5. FOLD THE EGG WHITES INTO THE PUMPKIN MIXTURE, THEN FOLD IN HALF OF THE WHIPPED CREAM. POUR THE FILLING INTO THE PIE CRUST. SPOON DABS OF THE REMAINING WHIPPED CREAM ON TOP. RUN THE BLADE OF A KITCHEN KNIFE AROUND THE FILLING TO SWIRL THE TWO MIXTURES TOGETHER.

REFRIGERATE ABOUT 3 HOURS.