Holiday Pumpkin Chiffon Dream

Course : Vegetables
Serves: 9
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1 1/2 cups finely ground pecans
1/4 cup all-purpose flour
3 tablespoons sugar
1/3 cup butter or margarine -- melted
1 package unflavored gelatin
1/2 cup frozen orange juice -- concentrate, thawe
1 can sweetened condensed milk -- (14-oz)
3 large egg yolks
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 can pumpkin -- (15-oz)
1 package frozen whipped topping-- (8-oz)

Preparation / Directions:

Combine first 4 ingredients, and press mixture onto the bottom of a 9-inch springform pan. Bake at 375 for 12 minutes or until browned; cool. Sprinkle gelatin over orange juice in a medium saucepan; let stand 1 minute. Stir in condensed milk and next 3 ingredients. Cook mixture over medium heat, stirring constantly, 15 to 20 minutes or until slightly thickened. Remove from heat, and stir in pumpkin; cool. Fold in whipped topping, and pour pumpkin mixture into prepared crust. Chill at least 4 hours or overnight. Makes 8 to 10 servings.


Nutritional Information:

259 Calories (kcal); 12g Total Fat; (39% calories from fat); 5g Protein; 35g Carbohydrate; 101mg Cholesterol; 258mg Sodium

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