Recipe - Orange Pumpkin Chiffon Pie

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

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

Bake: at 450ø 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, One half cup
sugar, One half tsp. salt, One half tsp. cinnamon, One half tsp. nutmeg and One fourth tsp.
ginger in a sauce pan. Blend in 2 egg yolks and 1 One half 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 1lb. can
pumpkin. Set aside. Beat 2 egg whites until stiff. Gradually add One half cup
sugar, continuing to beat until stiff and glossy. Fold into pumpkin
mixture.