GRAHAM PECAN CRUST:

Pecans, chopped
16 honey graham crackers
1/4 c. sugar
1/4 c. soft butter

Heat oven to 375 degrees. With a fork mix crushed cracker crumbs, sugar, pecans and butter until crumbly. With back of spoon, press mixture to bottom and sides of a 9 inch pie plate. Bake 8 minutes. Cool before filling.

FILLING:

1/2 c. milk
1 c. sugar
1 tbsp. unflavored gelatin
2 tsp. pumpkin pie spice
3 eggs, separated
1 1/4 c. canned pumpkin
1 tsp. grated orange rind
1/4 c. orange juice
Sweetened whipped cream

Mix 1/2 cup sugar and pumpkin pie spice, in a 2 quart saucepan. Beat the egg yolks in a bowl and stir in 1/2 cup milk. Add to gelatin mixture and cook over medium heat, stirring constantly, until mixture comes to a boil. Stir in the pumpkin, orange rind, orange juice and chill until partially set.

Beat the egg white until frothy. Add remaining sugar gradually and beat until stiff peaks form. Fold into pumpkin mixture and place in the pie crust. Chill for at least 6 hours or until firm. Serve with sweetened cream and garnish with additional grated orange rind.