10 servings

1/2 cup milk
2 envelopes unflavored gelatin
1 (16 ounce) can solid-pack pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
4 eggs, separated
1 (3 1/2 ounce) can flaked coconut
3/4 cup graham-cracker crumbs
4 tablespoons butter or margarine softened
1/2 cup heavy or whipping cream

Early In Day: In heavy 3 quart saucepan, mix milk and gelatin. Let stand 1 minute. Cook over medium heat until gelatin is completely dissolved, stirring constantly. Stir in pumpkin, cinnamon, ginger, nutmeg, salt, egg yolks and 1/2 cup sugar. Cook over medium-low heat until mixture is very thick (do not boil), about 10 minutes, stirring constantly; refrigerate until chilled, but not set, about 45 minutes.

Meanwhile, preheat oven to 375 degrees. Spread coconut in jelly-roll pan; bake until lightly browned, about 10 minutes, stirring occasionally. In 9 inch pie plate, with hand, mix toasted coconut, cracker crumbs, butter or margarine and add 1 tablespoon sugar. Press mixture firmly onto bottom and side of pie plate just to rim.

In small bowl with mixer at high speed, beat egg whites until soft peaks form. Gradually sprinkle in 1/4 cup sugar, beating until sugar is completely dissolved. (White should stand in stiff, glossy peaks.) With wire whisk, gently fold beaten whites into pumpkin mixture; spoon into crust; refrigerate until set, about 2 hours.

To Serve: Beat heavy or whipping cream until soft peaks form; use to garnish top of pie.