Dreamy High Pumpkin Pie

• 1 Tbsp. unflavored gelatin
• 1/4 c. cold water
• 3 egg yolks
• 1/2 c. sugar
• 1 can pumpkin
• 1/3 c. milk
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 3 egg whites
• 1/2 c. sugar
• 1 1/2 c. heavy cream, divided (1 c. and 1/2 c. whipped, or use Cool Whip)
• 3 c. moist toasted coconut, toasted briefly in broiler
• 1 baked 10-inch pie shell

1. In separate bowl mix gelatin and water; set aside.
2. Beat egg yolks with 1/2 cup sugar until thick and lemony-looking.
3. Mix pumpkin with milk, salt, cinnamon and nutmeg.
4. Add egg yolk mixture.
5. Cook over hot water until thick, about 10 minutes, stirring constantly.
6. Add gelatin mixture, stir and cool.
7. Beat egg whites alternately adding 1/2 cup sugar until very stiff.
8. With 1/2 cup heavy cream, whipped, or Cool Whip, fold egg whites into cooled custard.
9. Spoon into baked pie shell and chill overnight.
10. When ready to serve, whip remaining cup of heavy cream (or use Cool Whip) and spread on top.
11. Sprinkle moist toasted coconut on top of pie.

unflavored gelatin, cold water, egg yolks, sugar, pumpkin, milk, salt, cinnamon, nutmeg, egg whites, sugar, heavy cream, coconut, shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=562029 (may not work)