Coconut Pumpkin Chiffon Pie

• 1 envelope (1 Tbsp.) plain gelatin
• 1 1/4 c. canned pumpkin
• 3/4 c. Pet (evaporated) milk
• 2 eggs
• 3/4 c. brown sugar
• 1 c. coconut
• 1/2 tsp. each: salt, ginger and cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. vanilla
• 1 baked 9-inch pie shell
• whipped cream

1. Soften gelatin in 1/4 cup cold water.
2. Combine pumpkin, milk, 1/2 cup water, egg yolks, 1/2 cup sugar, salt, ginger, nutmeg and cinnamon in top of double boiler.
3. Cook over boiling water 10 minutes.
4. Stir constantly.
5. Add gelatin and stir until dissolved. Remove from boiling water.
6. Chill until slightly thickened.
7. Beat egg whites until foamy.
8. Add rest of sugar.
9. Beat until stiff. Fold in pumpkin, vanilla and 3/4 of the toasted coconut.
10. Turn in cold pie shell.
11. Bake at 350u0b0 for 10 minutes.
12. To serve, top with sweetened whipped cream.

gelatin, pumpkin, pet, eggs, brown sugar, coconut, salt, nutmeg, vanilla, shell, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=688331 (may not work)