Stir in: 3 egg yolks (beaten, save whites) 1 c. canned pumpkin

Cook (about 7 minutes) over medium heat, stirring constantly, until gelatin dissolves and mixture thickens slightly. REMOVE FROM HEAT; CHILL; COVERED.

Beat 3 egg whites until stiff peaks form. Gradually add the remaining 1/3 cup sugar, beating until stiff peaks form. Fold pumpkin mixture into egg whites. Pour into baked pie shell. Chill until set (3-4 hours). Top with Cool Whip; garnish with toasted coconut. 8 servings. ENJOY!