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Pumpkin-Orange Delight

southern.chef's picture
Ingredients
  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
Directions

Combine first 3 ingredients, mixing well.
Press flour mixture into a 13- x 9-x 2-inch baking pan.
Bake at 350° 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.
Chill thoroughly.
Garnish with orange rind.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Servings: 
15

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