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COCONUT PUMPKIN CHIFFON PIE 
1. Soften 1 envelope Knox unflavored gelatin in 1/4 cup cold water.

2. Combine in top of double boiler, 1 1/4 cups mashed cooked pumpkin, 3/4 cup evaporated milk (undiluted), 1/2 teaspoon salt, 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger. Cook over boiling water 10 minutes stirring constantly.

3. Stir in softened gelatin until thoroughly dissolved.

4. Chill until slightly thickened.

5. Beat 2 egg whites until foamy.

6. Add 1/4 cup brown sugar, firmly packed, continue beating until stiff.

7. Fold into pumpkin mixture with 1/2 teaspoon vanilla and 1/2 cup coconut (toasted). Spread 3/4 cup coconut thinly in shallow pan. Toast in 350 degree oven about 10 minutes or until delicately browned stirring frequently. Save 1/4 for topping.

8. Turn into cooled 9 inch baked pastry shell.

9. Chill until firm.

10. Top with whipping cream.

11. Decorate with 1/4 cup coconut toasted.

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