Creamy Orange Pumpkin Pie

Yield: 1 pie (8 servings)

Ingredients

1 9- inch unbaked pie shell

1 cup granulated sugar, divided

1 envelope unflavored gelatin

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1 1/2 cups (12 ounce can) evaporated milk

2 eggs, separated

1 can (15 ounce) solid pack pumpkin

1/2 cup orange marmalade

1/2 cup shredded coconut or chopped pecans

Directions:

Bake pie shell according to package directions.

Stir together 1/2 cup sugar, gelatin, pumpkin pie spice and salt in 2- quart saucepan. Add evaporated milk. Heat to boil, stirring constantly; remove from heat.

Beat egg yolks in a separate bowl. 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 when dropped from a spoon.

Beat egg whites until foamy; gradually beat remaining 1/2 cup sugar into egg whites until stiff peaks form; fold into pumpkin mixture. Pour into baked pie shell. Top with coconut or pecans. Chill until set.

Please note that some ingredients and brands may not be available in every store.

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