1 1/2 c. all-purpose flour
1 1/2 c. chopped pecans
3/4 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 c. sifted powdered sugar
1 c. whipped topping
1/2 c. sugar
1 envelope unflavored gelatin
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3 eggs, separated
1/2 c. milk
1 1/4 c. canned pumpkin
1 tsp. orange rind
1/4 c. orange juice
1/2 c. sugar
2 c. whipped topping
Orange rind

Combine first 3 ingredients, mixing well. Press flour mixture into 1 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 30 to 35 minutes; cool completely. Combine cream cheese and powdered sugar, beating until fluffy; fold in 1 cup whipped topping. Spread over crust.

Combine 1/2 cup sugar, gelatin, ginger, cinnamon, and nutmeg in a large saucepan. Combine egg yolks and milk; add to saucepan and cook over medium heat, stirring constantly, until mixture boils. Stir in pumpkin, 1 teaspoon orange rind, and juice. Chill until partially set.

Beat egg whites (at room temperature) and 1/2 cup sugar until stiff peaks form; fold into pumpkin mixture. Spread over cream cheese layer. Spread 2 cups whipped topping over pumpkin layer and chill thoroughly. Garnish with orange rind. Yield: 15 servings.