ORANGE PUMPKIN CHIFFON DESSERT

Orange Pumpkin Chiffon Dessert image

When pumpkin season rolls around, I like to find new ways to enjoy it in almost all my cooking. This creamy dessert feels so festive this time of year-;it gives you classic pumpkin pie flavor with just a kiss of orange. -Donna Roberts, Manhattan, Kansas

Provided by Taste of Home

Time 1h20m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 tablespoon unflavored gelatin
1/4 cup orange juice
1-1/4 cups canned pumpkin
1 cup sugar, divided
1/2 cup 2% milk
1 teaspoon grated orange zest
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground ginger
3 large eggs, separated, room temperature
1/2 teaspoon vanilla extract
Whipped topping and additional ground cinnamon, optional

Steps:

In a small saucepan, sprinkle gelatin over orange juice; let stand 1 minute. Add pumpkin, 1/2 cup sugar, milk, orange zest, salt, cinnamon, nutmeg and ginger. Heat over low heat, stirring until gelatin and sugar are completely dissolved., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; refrigerate 1 hour or until chilled., In a small heavy saucepan, combine egg whites and remaining sugar over low heat. With a portable mixer, beat on low speed over low heat until mixture reaches 160°, 12-15 minutes. Remove from heat. Add vanilla; beat on high until stiff peaks form. Fold into pumpkin mixture. Spoon into dessert dishes. Refrigerate, covered, 1 hour before serving. If desired, serve with whipped topping and cinnamon.

Nutrition Facts : Calories 204 calories, Fat 3g fat (1g saturated fat), Cholesterol 95mg cholesterol, Sodium 247mg sodium, Carbohydrate 40g carbohydrate (37g sugars, Fiber 2g fiber), Protein 5g protein.