Amount
Ingredient
Preparation



1
envelope
gelatin

unflavored



1/2
cup
brown sugar

packed, divided



1/2
teaspoon
nutmeg





1/2
teaspoon
cinnamon





1/4
teaspoon
ginger





2
each
eggs

separated



2/3
cup
water





1
cup
orange juice





1
cup
pumpkin (canned)





1
teaspoon
orange peel

grated



1
x
whipped cream

for garnish



1
x
orange slices

halved, for garnish





---

Graham  Crust



1 1/4
cups
graham cracker crumbs





1/2
cup
butter

or margarine



2
tablespoons
sugar

 In medium saucepan mix gelatin, 1/4 c sugar, the nutmeg, cinnamon and ginger.

Beat egg yolks with water; stir into gelatin mixture. Stir over low heat about 5 minutes or until gelatin dissolves.

Remove from heat; stir in juice, pumpkin and peel until well blended.

Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.

Beat egg whites until soft peaks form; gradulally beat in remaining 1/4 c sugar until stiff, glossy peaks form.

Fold into pumpkin mixture, blending thoroughly.

Turn into prepared crust. Chill until firm, 4 hours or overnight.

Garnish with whipped cream and halved orange slices.

Makes 8 servings.