Pumpkin Chiffon Pie - cooking recipe

Ingredients

1 Tbsp. unflavored gelatin
1/4 c. cold water
1 c. sugar, divided
1/3 c. milk
1 tsp. vanilla
3/4 c. toasted coconut
baked pie shell
3 eggs, separated
1 1/3 c. canned pumpkin
1/2 tsp. salt
1 1/2 c. heavy cream, divided

Preparation

Soften gelatin in cold water.
Beat egg yolks until thick and lemon colored.
Add 1/2 cup sugar and mix.
Add pumpkin, milk, salt and vanilla.
Cook over hot water until thick, stirring constantly (about 10 minutes).
Add gelatin.
Stir until thoroughly dissolved; cool.
Beat egg whites stiff.
Add remaining sugar, gradually beating after each addition until stiff.
Fold in pumpkin mixture.
Beat 1/2 cup cream until stiff and fold into mixture.
Spoon into baked pie shell.
Chill several hours or overnight.
To serve, beat remaining cup of cream until stiff. Spread on top of filling.
Top with coconut.