Coconut Pumpkin Chiffon Pie - cooking recipe

Ingredients

1 Tbsp. plain gelatin
1/4 c. cold water
1 1/4 c. pumpkin
3/4 c. evaporated milk
1/2 c. water
2 egg yolks, slightly beaten
1/2 c. brown sugar
1/4 c. granulated sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
2 egg whites
1/4 c. brown sugar
1/2 tsp. vanilla
3/4 c. coconut, toasted
1/2 pt. whipping cream

Preparation

Stir gelatin into 1/4 cup water.
Combine next 9 ingredients in top of a double boiler and cook 10 minutes over boiling water, stirring constantly.
Stir into softened gelatin.
Chill until slightly thickened.
Beat 1 egg white until foamy.
Add 1/4 cup brown sugar and continue beating until stiff.
Fold into pumpkin mixture with vanilla and toasted coconut (to toast coconut, spread in shallow pan and bake at 350\u00b0 for 10 minutes, stirring once or twice).
Turn into baked pie shell.
Chill.
Garnish with whipped cream and coconut.