1 (9-inch) baked sesame seed pie crust
1 envelope unflavored gelatin
1/4 c. water
2 eggs, separated
1/2 c. sugar
1 1/2 c. canned pumpkin puree
2/3 c. milk
1/2 tsp. salt
1/4 c. sugar
2 tsp. pumpkin pie spice
1/2 tsp. orange extract
Soften gelatin in water; set aside. In top of double boiler, beat
egg yolks. Stir in 1/2 cup sugar, pumpkin, milk and salt. Cook
mixture over hot water, stirring constantly, for 10 minutes. Remove
from heat; stir into gelatin. Cool in refrigerator until partially
set. Beat egg whites until foamy. Combine 1/4 cup sugar and pumpkin
pie spice. Gradually add sugar mixture and then orange extract.
Continue to beat until very stiff; fold in cooled pumpkin mixture.
Pour mixture into baked pie shell. Chill until set. Garnish with
whipped cream before serving.
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