1 1/2 c. cooked, mashed pumpkin
3/4 c. evaporated milk
1/2 c. cold water
2 egg yolks, slightly beaten
1/2 c. brown sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 env. unflavored gelatin, softened in 1/4 c. cold water
1 c. coconut, toasted

Combine all ingredients except gelatin. Cook in double boiler 10 minutes, stirring constantly. Stir in softened gelatin until thoroughly dissolved. Chill until slightly thickened. Beat 2 egg whites until foamy. Add 1/4 cup brown sugar and continue beating until stiff. Fold into pumpkin mixture, add 1 teaspoon vanilla and 3/4 cup toasted coconut. Pour into a 9" baked pie shell, chill until firm. Top with whipped cream.