Orange Pumpkin Chiffon Pie Recipe

The best delicious Orange Pumpkin Chiffon Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Orange Pumpkin Chiffon Pie recipe today!

Hello my friends, this Orange Pumpkin Chiffon Pie recipe will not disappoint, I promise! Made with simple ingredients, our Orange Pumpkin Chiffon Pie is amazingly delicious, and addictive, everyone will be asking for more Orange Pumpkin Chiffon Pie.

What Makes This Orange Pumpkin Chiffon Pie Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Orange Pumpkin Chiffon Pie.

Ready to make this Orange Pumpkin Chiffon Pie Recipe? Let’s do it!

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Ingredients & Directions


1 c Evaporated Milk; blend
-thoroughly. Cook over low
-heat, stirring

Prepare: 9-inch pie shell from Pillsbury Golden Pie Crust Mix or
Sticks. Prick generously.

Bake: at 450? 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.

Yields
6 Servings



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