An orange mousse-like treatment changes traditional pumpkin pie into a more colorful, more delicate confection.

Orange-Pumpkin Chiffon Pie

1 (1/4-ounce) packet unflavored gelatin
1/4 cup granulated sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 large eggs, separated
1/4 cup granulated sugar
2/3 cup water
1 cup orange juice
1 cup canned or fresh pumpkin puree
1 teaspoon finely grated orange peel
1 (9-inch) graham cracker pie crust
1/2 cup whipping cream
2 tablespoons granulated sugar
1 orange, sliced in thin rounds

1. In a medium saucepan, mix unflavored gelatin, first addition of sugar, nutmeg, cinnamon and ginger.
2. Beat egg yolks and water; stir into the gelatin mixture. Stir over low heat for about 5 minutes, or until gelatin dissolves.
3. Remove from heat; stir in orange juice, pumpkin and orange peel until well blended. Refrigerate, stirring occasionally, until the mixture mounds slightly when dropped from a spoon.
4. Meanwhile, in a separate bowl, beat egg whites until it holds soft peaks; gradually beat in second addition of sugar until stiff, glossy peaks form. Fold into pumpkin mixture, blending thoroughly. Pour into a graham cracker pie crust and refrigerate until firm, about 4 hours.
5. Combine cream with last addition of sugar and whip to stiff peaks; top pie with whipped cream and orange slices.

Makes 8 servings.