2/3 cup sugar
1/3 cup sugar
1 envelope plain gelatine
3/4 cups milk
1 tsp cinnamon
1 cup pumpkin
1/2 tsp salt
1 graham cracker crust
1/4 tsp nutmeg
1 cup whipped cream
3 eggs separated
sweetened shredded coconut
Recipe
Beat the egg whites in a small mixing bowl and add 1/3 cup of the sugar a little at a time while beating to stiff peaks. Combine 2/3 cup sugar with the gelatin, cinnamon, nutmeg and salt. In a medium saucepan, combine the egg yolks and milk and add the gelatin mixture. Stir over low heat until it begins to thicken. Stir in the pumpkin. Chill the pan mixture in a bowl of ice water stirring occasionally until the gelatin begins to mound up.
Fold in the beaten egg whites using a rubber spatula. Pour into the pie shell, piling the mixture high in the center of the pan. Chill until firm. Serve topped with whipped cream and shredded coconut.