Coconut Pumpkin Chiffon Pie

Ingredients

• 1 baked pie crust
• 1 envelope Knox gelatine
• 14 c cold water
• 1 c mashed cooked pumpkin
• 34 c milk
• 14 c water
• 1 egg yolk
• 14 c brown sugar
• 14 tsp salt
• 14 tsp cinnamon
• 14 tsp nutmeg
• 18 tsp ginger
• 1 egg white
• 14 c brown sugar
• 14 tsp vanilla
• 13 c toasted coconut

Directions

1. Dissolve gelatine in 14 cup water
2. Cook next nine ingredients in double boiler or in a microwave until slightly thick 12 to 15 minutes
3. Remove from heat and stir in the gelatine cool