Ingredients
1 tablespoon unflavored gelatin1/4 cup orange juice1-1/4 cups canned pumpkin1 cup sugar, divided1/2 cup 2% milk1 teaspoon grated orange zest1/2 teaspoon salt1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/8 teaspoon ground ginger3 large eggs, separated, room temperature1/2 teaspoon vanilla extractWhipped topping and additional ground cinnamon, optional
Preparation
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.
