|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Chopped pecans||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||3⁄4 Cup (12 tbs), softened|
|Cream cheese||8 Ounce, softened|
|Powdered sugar||1 Cup (16 tbs), sifted|
|Whipped topping||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Eggs||3 , separated|
|Milk||1⁄2 Cup (8 tbs)|
|Canned pumpkin||1 1⁄4 Cup (20 tbs)|
|Orange rind||1 Teaspoon|
|Orange juice||1⁄4 Cup (4 tbs)|
|Whipped topping||2 Cup (32 tbs)|
|Orange rind||1 Tablespoon|
Combine first 3 ingredients, mixing well.
Press flour mixture into a 13- x 9-x 2-inch baking pan.
Bake at 350Â° for 30 to 35 minutes, cool completely.
Combine cream cheese and powdered sugar, beating until fluffy, fold in 1 cup whipped topping.
Spread over crust.
Combine 1/2 cup sugar, gelatin, ginger, cinnamon, and nutmeg in a large saucepan.
Combine egg yolks and milk, add to saucepan, and cook over medium heat, stirring constantly, until mixture boils.
Stir in pumpkin, 1 teaspoon orange rind, and orange juice.
Chill mixture until partially set.
Beat egg whites (at room temperature) and 1/2 cup sugar until stiff peaks form, fold into pumpkin mixture.
Spread over cream cheese layer.
Spread 2 cups whipped topping over pumpkin layer.
Garnish with orange rind.