Pumpkin Chiffon Pie

I'll be having Thanksgiving at someone else's home next week.  Since I don't have to cook the main meal, I'm freed up to make a dessert that is more complicated than I would otherwise do--the pumpkin chiffon pie that was the crowning glory of my mother's Thanksgiving table.  This is a cut above the usual pumpkin pie!

Ruth Glick's Coconut Pumpkin Chiffon Pie

from Helen Gold, Penny's mom

1 envelope gelatin, softened in 1/4 cup cold water

1-1/4 c. mashed cooked pumpkin (canned is OK)

3/4 c. evaporated milk

1/2 c. water

2 jumbo (or 3 medium) egg yolks, slightly beaten (save egg whites)

1/2 c. brown sugar

1/2 t. salt

1/4 t. nutmeg

1/2 t. cinnamon

1/4 t. ginger

1/4 c. brown sugar

1/2 t. vanilla

3/4 c. (plus a little more) toasted coconut (to toast: spread in shallow pan and bake at 305 for about 4 minutes, stirring frequently so that it browns evenly; watch out as it browns quickly)

pie shell (graham cracker or regular—either is fine)

whipped cream

  

1.     Bake  pie shell.

2.     Soften gelatin in water.

3.     Combine the next set of ingredients (pumpkin through ginger) and cook over boiling water for about 10 minutes, stirring constantly.  Stir in softened gelatin until dissolved.  Chill until slightly thickened.

4.     Beat the 2 or 3 egg whites until frothy.  Add 1/4 cup brown sugar and continue beating until stiff.  Fold into pumpkin mixture with 1/2 t. vanilla and 3/4 c. toasted coconut.  Turn into baked pie shell.  Chill until firm. Top with whipped cream and sprinkle with toasted coconut.