Coconut-Pumpkin Chiffon Pie

Ingredients

• 5 tablespoons butter melted
• 15 oz pumpkin puree canned
• 4 large eggs separated
• 2 envelopes gelatin powder unflavored
• 1 cup graham cracker crumbs 
• 1 teaspoon ground cinnamon 
• 0.5 teaspoon ground ginger 
• 0.5 teaspoon nutmeg 
• 2 cups cup heavy whipping cream 
• 0.5 cup milk 
• 1 cup sugar divided
• 1.3 cups coconut shredded sweetened divided
• 0.5 teaspoon salt 
• 2 teaspoons vanilla extract 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• stand mixer

Directions

1. Preheat oven to 35
2. Whisk together milk and gelatin in a 3-qt. saucepan; let stand 1 minute. Cook over medium heat, stirring constantly, 1 minute or until gelatin dissolves. Stir in pumpkin, next 4 ingredients, egg yolks, and 1/2 cup sugar. Cook, stirring constantly, 5 to 7 minutes or until slightly thickened. (Do not boil.)
3. Transfer to a bowl; chill 40 minutes or to room temperature, stirring halfway through.
4. Meanwhile, place coconut in a single layer on a baking sheet, and bake at 350 for 8 to 10 minutes or until golden, stirring occasionally.
5. Stir together graham cracker crumbs, butter, 1 Tbsp. sugar, and 1 cup coconut. Press mixture into a 10-inch pie plate. Freeze 10 minutes or until ready to use.
6. Beat egg whites at high speed with a heavy-duty electric stand mixer, using whisk attachment, 8 minutes or until soft peaks form.
7. Add 1/4 cup sugar, and beat 2 to 3 minutes or until stiff peaks form.
8. Gradually fold egg whites into pumpkin mixture.
9. Pour into crust. Chill 2 hours or until set.
10. Beat cream and vanilla at medium speed 1 to 2 minutes or until soft peaks form.
11. Add remaining 6 Tbsp. sugar, and beat 1 to 2 minutes or until stiff peaks form. Top pie with cream mixture and remaining 1/4 cup coconut.
12. Serve immediately.