Dreamy Pumpkin Chiffon Pie

• 2/3 cup sugar
• 1 envelope (1 Tbsp) unflavored gelatin
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 3 slightly beaten egg yolks
• 3/4 cup milk
• 1 cup cooked or canned pumpkin
• 3 egg whites
• 1/3 cup sugar
• 1 9-inch graham cracker crust
• 1/2 cup whipping cream
• 1/2 cup flaked coconut, toasted

In large saucepan, combine 2/3 cup sugar, unflavored gelatin, cinnamon, salt and nutmeg. Combine beaten egg yolks and milk; add to gelatin mixture. Cook, stirring constantly, mixing till mixture thickens slightly. Stir in pumpkin. Chill till mixture mounds slightly when spooned, stirring often. Beat egg whites till soft peaks form. Gradually add the 1/3 cup sugar, beating to stiff peaks. Fold chilled pumpkin mixture into egg whites. Pile into prepared graham cracker crust. Chill till firm. Just before serving time, whip cream; spoon in dollops in center of pie. Sprinkle with toasted coconut.