Creamy Orange Pumpkin Pie
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Here's another version of that famous Libby Pumpkin Pie. Gossamer light and delicately orange flavored, it made an instant hit when Libby added the recipe to its Solid Pack Pumpkin label several years ago.
INGREDIENTS
1 (9-inch) unbaked pie shell
1 cup sugar, divided
1 envelope unflavored gelatin
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1-1/2 cups (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 coconutBake pie shell according to package directions.
Stir together 1/2 cup sugar, gelatin, pumpkin pie spice and salt in a 2-quart saucepan. Add evaported 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 one 9-inch pie