|Unflavored gelatin||1⁄4 Ounce|
|Cold water||1⁄2 Cup (8 tbs)|
|Evaporated milk||1 Cup (16 tbs)|
|Cooked pumpkin/Canned pumpkin||1 1⁄4 Cup (20 tbs)|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
Soften gelatine in cold water.
Put egg yolks in top of double boiler, add evaporated milk and beat until blended.
Stir in pumpkin, 1/2 cup of the brown sugar, salt and spices.
Cook over boiling water 10 minutes, stirring constantly.
Remove from heat.
Add -gelatine and stir until dissolved.
Chill until slightly thick- ened.
Beat egg whites until stiff, but not dry; add remaining brown sugar gradually and continue beating.
Fold pumpkin mixture into egg whites with 1/2 cup of the toasted coconut.
Fill tart shells and chill until firm.
To serve, top with whipped cream and remaining coconut.