Orange Pumpkin Chiffon Dessert
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.
Prep: 1 hour • Cook: 20 min. + chilling Makes: 6 servings
1 Tbsp. unflavored gelatin
1/4 cup orange juice
11/4 cups solid-pack pumpkin
1 cup sugar, divided
1/2 cup 2% milk 1 tsp. grated orange zest
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/8 tsp. ground ginger
3 large eggs, separated
1/2 tsp. vanilla extract
Whipped cream and ground cinnamon, optional
1. In a small saucepan, sprinkle gelatin over orange juice; let stand 1 minute. Add the pumpkin, ¹ ₂ cup sugar, milk, orange zest, salt, cinnamon, nutmeg and ginger. Heat over low heat, stirring until both the gelatin and the sugar are completely dissolved.
2. 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 for 2 minutes. Remove from heat; refrigerate 1 hour or until chilled.
3. 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, for 1 hour before serving. If desired, serve with whipped cream and a sprinkle of ground cinnamon.
2/3 cup: 204 cal., 3g fat (1g sat. fat), 95mg chol., 247mg sod., 40g carb. (37g sugars, 2g fiber), 5g pro.