3 egg yolks
1/2 C. sugar
1 1/4 C. cooked or canned pumpkin
1/2 C. milk
1/2 t. salt
1/2 t. ginger
1/2 t. cinnamon
1/2 t. nutmeg
1 T. (1 envelope) unflavored gelatin
1/4 C. cold water
3 stiffly beaten egg whites
1/2 C. sugar
1- 1.5 cup shredded coconut (flaked coconut is the best) depending on thickness
1/2 stick butter
Grease pie tin with butter and press coconut into pie tin. Pre heat oven to 350, 10-15 minutes until golden brown.
Beat egg yolks and 1/2 cup sugar until thick; add pumpkin, milk, salt and spices; cook in double boiler until thick.
Soften gelatin in cold water; stir into hot mixture. Beat egg whites and 1/2 cup sugar; fold in to pumpkin mixture.
Pour into cooked coconut shell and chill.
Top with your favorite whipped topping
Recipe by Sean Kelley
WSJV-TV FOX 28
All content ©Copyright 2000 - 2013 WorldNow and WSJV. All Rights Reserved.
Persons with disabilities who need assistance with issues relating to the content of this station's public inspection file should contact Administrative Assistant Heather Stewart at (574) 343-5310. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, at 888-835-5322 (TTY) or at firstname.lastname@example.org.