Pumpkin Chiffon Pie

Ingredients

• 1 envelope 1 Tbsp gelatin
• 14 c cold water
• 1 14 c cooked pumpkin
• 34 c evaporated milk
• 12 c water
• 2 egg yolks slightly beaten
• 12 c brown sugar firmly packed
• 12 tsp salt
• 14 tsp ginger
• 12 tsp cinnamon

Directions

1. Dissolve gelatin in cold
2. water
3. Combine
4. all the rest of the ingredients in a double boiler and cook for ten minutes over boiling water stirring constantly
5. Add gelatin and stir until dissolved
6. Remove
7. from
8. boiling
9. water
10. Chill
11. until slightly thickened
12. Beat egg
13. whites
14. until foamy and add 14 cup brown sugar firmly
15. packed
16. Beat until stiff
17. Fold into pumpkin mixture
18. Add 12 teaspoon vanilla and 34 cup toasted coconut optional but good
19. Turn
20. into cooled pie shell and chill until firm
21. Serve
22. with
23. whipped
24. cream
25. sweetened
26. or unsweetened