Pumpkin Chiffon Pie - cooking recipe

Ingredients

1 envelope (1 Tbsp.) gelatin
1/4 c. cold water
1 1/4 c. cooked pumpkin
3/4 c. evaporated milk
1/2 c. water
2 egg yolks, slightly beaten
1/2 c. brown sugar, firmly packed
1/2 tsp. salt
1/4 tsp. ginger
1/2 tsp. cinnamon

Preparation

Dissolve gelatin in cold
water.
Combine
all the rest of the ingredients in a double boiler and cook for ten minutes over boiling water, stirring constantly.
Add gelatin and stir until dissolved.
Remove
from
boiling
water.
Chill
until slightly thickened.
Beat egg
whites
until foamy and add 1/4 cup brown sugar, firmly
packed.
Beat until stiff.
Fold into pumpkin mixture.
Add 1/2 teaspoon vanilla and 3/4 cup toasted coconut (optional, but good).
Turn
into cooled pie shell and chill until firm.
Serve
with
whipped
cream,
sweetened
or unsweetened.