Creamy Orange Pumpkin Pie Recipe
This Creamy Orange Pumpkin Pie has the ability to addict you to it in minutes. Creamy Orange Pumpkin Pie will surely win you some compliments from your family and friends. It's always a hit with adults and children alike.Enjoy!
Summary
Ingredients
1 9-inch frozen deep-dish pie shell
1 cup sugar
1 envelope unflavored gelatine
1 tsp. pumpkin pie spice
1/2 tsp. salt
1 can (13 fluid ounces) evaporated milk
2 eggs, separated
1 can (16 ounces) Libby's
Solid Pack Pumpkin
1/2 cup orange marmalade
1/2 cup chopped pecans or shredded coconut
Directions
Bake pie shell according to package directions.
Stir together 1/2 cup sugar, gelatine, pumpkin pie spice and salt in 2-quart saucepan.
Add evaporated milk.
Heat, stirring constantly, to boil; remove from heat.
Beat egg yolks.
Pour a portion of hot mixture into beaten egg yolks.
Pour egg mixture back into saucepan.
Mix well.
Heat, stirring constantly, until mixture thickens.
Remove from heat.
Stir in pumpkin and orange marmalade.
Chill until mixture mounds from spoon.
Beat egg whites until foamy; gradually beat in remaining 1/2 cup sugar until stiff peaks form; fold into pumpkin mixture.
Pour into " baked pie shell.
Top with pecans or coconut.
Chill until set.
Stir together 1/2 cup sugar, gelatine, pumpkin pie spice and salt in 2-quart saucepan.
Add evaporated milk.
Heat, stirring constantly, to boil; remove from heat.
Beat egg yolks.
Pour a portion of hot mixture into beaten egg yolks.
Pour egg mixture back into saucepan.
Mix well.
Heat, stirring constantly, until mixture thickens.
Remove from heat.
Stir in pumpkin and orange marmalade.
Chill until mixture mounds from spoon.
Beat egg whites until foamy; gradually beat in remaining 1/2 cup sugar until stiff peaks form; fold into pumpkin mixture.
Pour into " baked pie shell.
Top with pecans or coconut.
Chill until set.
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