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  • Coconut Pumpkin Chiffon Pie

Coconut Pumpkin Chiffon Pie

Ingredients

  • 1 Tablespoon Gelatin
  • ¼ Cup Pumpkin
  • ¾ Evaporated Milk
  • ½ Cup Water
  • 2 Egg Yolks Slightly Beaten
  • ¾ Cup Brown Sugar
  • ¼ Teaspoon Salt
  • ¼ Teaspoon Ginger
  • ½ Teaspoon Nutmeg
  • ½ Teaspoon Cinnamon
  • 2 Egg Whites
  • ½ Teaspoon Vanilla
  • 1 Cup Toasted Shredded Coconut
  • 1 Pillsbury Refrigerated Pie Crust
  • 1/3 Cup Cream Whipped

Recipe

Mix gelatin in cold water and combine pumpkin, milk, water, egg yolks, ½ cup of sugar, salt and spices in top of double boiler.  Cook over boiling water for 10 minutes, stirring constantly.  Add gelatin and stir until it is dissolved.  Chill until slightly thickened. Beat egg white until foamy and add remaining sugar gradually and continue beating until stiff.  Fold in pumpkin mixture, vanilla and ¾ of toasted coconut.  Turn into cold baked pie shell.  Chill until firm.  Before serving, top with whipped cream and remaining toasted coconut.  Toast about 10 minutes or until browned.

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