Pumpkin-Orange Delight Recipe
Are you looking for a Pumpkin-orange Delight recipe that will blow away your senses? It is the answer when you look for a tasty Dessert. This is the best recipe of Fruits I have ever made. Try it and if you adore this Pumpkin-orange Delight, then tell your friends about it.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 cups chopped pecans
3/4 cup butter or margarine, softened
1 (8-ounce) package cream cheese, softened
1 cup sifted powdered sugar
1 cup whipped topping
1/2 cup sugar
1 envelope unflavored gelatin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 eggs, separated
1/2 cup milk
1 1/4 cups canned pumpkin
1 teaspoon orange rind
1/4 cup orange juice
1/2 cup sugar
2 cups whipped topping
Orange rind
Directions
Combine first 3 ingredients, mixing well.
Press flour mixture into a 13- x 9-x 2-inch baking pan.
Bake at 350° for 30 to 35 minutes, cool completely.
Combine cream cheese and powdered sugar, beating until fluffy, fold in 1 cup whipped topping.
Spread over crust.
Combine 1/2 cup sugar, gelatin, ginger, cinnamon, and nutmeg in a large saucepan.
Combine egg yolks and milk, add to saucepan, and cook over medium heat, stirring constantly, until mixture boils.
Stir in pumpkin, 1 teaspoon orange rind, and orange juice.
Chill mixture until partially set.
Beat egg whites (at room temperature) and 1/2 cup sugar until stiff peaks form, fold into pumpkin mixture.
Spread over cream cheese layer.
Spread 2 cups whipped topping over pumpkin layer.
Chill thoroughly.
Garnish with orange rind.
Press flour mixture into a 13- x 9-x 2-inch baking pan.
Bake at 350° for 30 to 35 minutes, cool completely.
Combine cream cheese and powdered sugar, beating until fluffy, fold in 1 cup whipped topping.
Spread over crust.
Combine 1/2 cup sugar, gelatin, ginger, cinnamon, and nutmeg in a large saucepan.
Combine egg yolks and milk, add to saucepan, and cook over medium heat, stirring constantly, until mixture boils.
Stir in pumpkin, 1 teaspoon orange rind, and orange juice.
Chill mixture until partially set.
Beat egg whites (at room temperature) and 1/2 cup sugar until stiff peaks form, fold into pumpkin mixture.
Spread over cream cheese layer.
Spread 2 cups whipped topping over pumpkin layer.
Chill thoroughly.
Garnish with orange rind.
