Pumpkin Coconut Chiffon Pie

Turkey Day staging..Gobble..Gobble..This is a favorite recipe that has been on many fancy buffets and originally was credited to Mamie Eisenhower..The coconut is limited to the top of the cream piping adorning the pie & therefore is not a central component..The Pumpkin flavor is much more pronounced & dominant and as Turkey Day is right around the corner this is a nice compliment to the more traditional fare of Thanksgiving foods..

Pumpkin Coconut Chiffon Pie

2/3 cup organic sugar

1Tbsp. unflavored gelatine

1/2 tsp. sea salt

1tsp. cinnamon

3 yolks

3/4 cup milk

1 cup pumpkin

3 whites

1/3 cup organic sugar

1- 9″ graham crust

1 cup whipping cream

1/3 cup coconut, toasted @ 350 degrees for 4-5 mins..

Mix first 4 ingredients; stir in yolks and milk..Cook & stir over low heat till mixture thickens slightly..Stir in pumpkin.Chill till it mounds slightly when spooned..Beat egg whites to soft peaks..Gradually add 1/3 cup sugar, beating to medium peaks; fold in pumpkin with a figure 8 motion..Pile in chilled crust..Chill firm-approx. 1 hour..Whip whipping cream to stiff peaks & then pipe over; lightly cover with toasted coconut…

Decorating the Pumpkin Chiffon