Coconut Pumpkin Chiffon Pie

Name: Coconut Pumpkin Chiffon Pie
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

17 ingredients

10 steps

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

Directions

1

Stir gelatin into 1/4 cup water.
2

Combine next 9 ingredients in top of a double boiler and cook 10 minutes over boiling water, stirring constantly.
3

Stir into softened gelatin.
4

Chill until slightly thickened.
5

Beat 1 egg white until foamy.
6

Add 1/4 cup brown sugar and continue beating until stiff.
7

Fold into pumpkin mixture with vanilla and toasted coconut (to toast coconut, spread in shallow pan and bake at 350° for 10 minutes, stirring once or twice).
8

Turn into baked pie shell.
9

Chill.
10

Garnish with whipped cream and coconut.