Pumpkin-Orange Delight Recipe
Ingredients
| All purpose flour | 1 1⁄2 Cup (24 tbs) | |
| Chopped pecans | 1 1⁄2 Cup (24 tbs) | |
| Butter/Margarine | 3⁄4 Cup (12 tbs), softened | |
| Cream cheese | 8 Ounce, softened | |
| Powdered sugar | 1 Cup (16 tbs), sifted | |
| Whipped topping | 1 Cup (16 tbs) | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Unflavored gelatin | 1 Tablespoon | |
| Ground ginger | 1⁄2 Teaspoon | |
| Ground cinnamon | 1⁄2 Teaspoon | |
| Ground nutmeg | 1⁄2 Teaspoon | |
| Eggs | 3 , separated | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Canned pumpkin | 1 1⁄4 Cup (20 tbs) | |
| Orange rind | 1 Teaspoon | |
| Orange juice | 1⁄4 Cup (4 tbs) | |
| Whipped topping | 2 Cup (32 tbs) | |
| Orange rind | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 385 Calories from Fat 229
% Daily Value*
Total Fat 26 g40.2%
Saturated Fat 12 g60.2%
Trans Fat 0 g
Cholesterol 83.9 mg28%
Sodium 70.2 mg2.9%
Total Carbohydrates 33 g10.9%
Dietary Fiber 2.3 g9.3%
Sugars 20 g
Protein 6 g12%
Vitamin A 74.6% Vitamin C 8.1%
Calcium 5.2% Iron 8.1%
*Based on a 2000 Calorie diet
Directions
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.
Chef
