Pumpkin Chiffon Pie

• 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

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

unflavored gelatin, cold water, sugar, milk, vanilla, coconut, pie shell, eggs, pumpkin, salt, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230320 (may not work)