1 baked pie crust
1 envelope Knox gelatine
1/4 c. cold water
1 c. mashed, cooked pumpkin
3/4 c. milk
1/4 c. water
1 egg yolk
1/4 c. brown sugar
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ginger
1 egg white
1/4 c. brown sugar
1/4 tsp. vanilla
1/3 c. toasted coconut

Dissolve gelatine in 1/4 cup water. Cook next nine ingredients in double boiler or in a microwave until slightly thick (12 to 15 minutes). Remove from heat and stir in the gelatine; cool.

Beat egg white with 1/4 cup brown sugar and vanilla. Fold into cooled pumpkin. Add 1/4 cup coconut which has been toasted in oven. Pour into cooled pie crust. Chill until set (2 hours). Garnish with whipped cream and toasted coconut.