Orange Pumpkin Chiffon Pie

1 Envelope unflavored gelatin

1/2 c Packed brown sugar; divided

1/2 ts Nutmeg

1/2 ts Cinnamon

1/4 ts Ginger

2 Eggs; separated

2/3 c Water

1 c Orange juice

1 c Canned pumpkin

1 ts Grated orange peel

Whipped cream for garnish Halved oranges slices for Garnish H

graham Crust

- 1 1/4 c Graham cracker crumbs

1/2 c Butter or margarine

2 tb Sugar

In medium saucepan mix gelatin, 1/4 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 1/4 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.
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