Difficutly: moderate
Time: 2 Hours 30 Min
Portion: 8 servings
Ingredients:
1 1/2 C whipping cream or whole milk
1 16 oz can pumpkin
3/4 C firmly packed brown sugar
2 egg yolks
1 tsp cinnamon
1/21 tsp nutmeg
1/2 tsp salt
1/4 tsp ground ginger
1 envelope unflavored gelatin
1 tsp vanilla
2 eggs whites
2 C flaked coconut toasted
1 prebaked 9 inch pie shell
1 C whipping cream
2 tbsp bourbon or ginger flavored brandy
Directions:
Combine 1 1/2 C cream, pumpkin,1/2 C brown sugar,yolks,cinnamon,nutmeg, salt, and ginger in medium saucepan. PLce over medium heat and cook. stirring constantly about 10 minutes or until the mixture is slightly thickened. Sprinkle gelatin over and stir until completely dissolved. Add vanillaand chill until mixture just begins to set.
Beatr whites in a small bowl until soft peaks form. Gradually add remaining 1/2 C sugar and beat until stiff and glassy. Fold into pumpkin mixture. Carefully fold in 3/4 C of coconut. Spoon into pie shell and chill until set.
Just before serving. Beat cream in small bowl into soft peaks. Add bourbon and continue beating until stiff. Cover top of pie and sprinkle with remaining coconut.