---------- Recipe via Meal-Master (tm) v8.05
       Title: Orange-Pumpkin Chiffon Pie
  Categories: Pies
       Yield: 8 servings
       1    Envelope unflavored gelatin
     1/2 c  Packed brown sugar; divided
     1/2 ts Nutmeg
     1/2 ts Cinnamon
     1/4 ts Ginger
       2    Eggs; separated
     2/3 c  Water
       1 c  Orange juice
       1 c  Canned pumpkin
       1 ts Grated orange peel
            Whipped cream for garnish
            Halved oranges slices for
   1 1/4 c  Graham cracker crumbs
     1/2 c  Butter or margarine
       2 tb Sugar
   In medium saucepan mix gelatin, 1/4 c sugar, the nutmeg, cinnamon and
   ginger.  Beat egg yolks with water; stir into gelatin mixture. Stir over
   low heat about 5 minutes or until gelatin dissolves. Remove from heat; stir
   in juice, pumpkin and peel until well blended. Chill, stirring
   occasionally, until mixture mounds slightly when dropped from spoon. Beat
   egg whites until soft peaks form; gradulally beat in remaining 1/4 c sugar
   until stiff, glossy peaks form. Fold into pumpkin mixture, blending
   thoroughly.  Turn into prepared crust. Chill until firm, 4 hours or
   overnight.  Garnish with whipped cream and halved orange slices. Makes 8