Creamy Orange Pumpkin Pie


1 (9 inch) unbaked pie shell
1 cup sugar. divided
1 envelope unflavored gelatin
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 12 ounce) can undiluted Carnation Evaporated Milk
2 eggs. separated
1 16 ounce can Libby's Solid Pack Pumpkin
1/2 cup orange marmalade
1/2 cup chopped pecans or shredded coconut


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, 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.
Makes 1 (9 inch) pie.

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