Coconut Pumpkin Chiffon Pie

Best pumpkin pie ever

ingredients

1 envelope(1 tbls) gelatin
1/4 cup cold water
1 1/4 cups mashed cooked pumpkin
3/4 cup evaporated milk
1/2 cup water
2 egg yolks, slightly beaten
3/4 cup brown sugar, firmly packed
1/2 teas salt
1/2 teas nutmeg
1/2 teas cinnamon
2 egg whites
1/2 teas vanilla
1 cup coconut, toasted
1 baked 9 inch pie shell
1/2 cup cream, whipped and sweetened

directions

Soften gelatin in cold water. Combine pumpkin, milk, water, egg yolks, 1/2 cup of the sugar, salt and spices in top of double boiler. Cook over boiling water 10 minutes, stirring constantly. Add gelatin and stir until dissolved. Remove from boiling water. Chill until slightly thickened. Beat egg whites until foamy. Add remaining sugar gradually and continue beating until stiff. Fold pumpkin mixture, vanilla and 3/4 of the toasted coconut. Turn into cold pie shell. Chill until firm. Before serving top with whipped cream and remaining toasted coconut.

Source: Brenda