Canadian Thanksgiving just passed, and we know many of our Canadian readers may have had their share of pumpkin pie during the past Thanksgiving weekend, but we're of the opinion that there can never be too much pumpkin pie! This recipe comes from Kevin Sullivan's Beyond Green Gables, which is available at Shop at Sullivan.

Pumpkin Chiffon Pie
Ingredients:
3 1/2 oz. flaked coconut
1/4 cup graham crackers
1/3 cup melted butter
2 tbsp. sugar
3/4 tsp cinnamon
1/2 tsp. ginger
1/2 tsp nutmeg
1/2 tsp salt
3 eggs, separated
1/2 cup milk
1 1/4 cups canned pumpkin
1 envelope natural gelatin
1/2 cup sugar
Whipping cream

Directions
Preheat oven to 375 F. Spread coconut on cookie sheet and bake 8 to 10 minutes or until lightly broned. Reserve 2 tbsp. for garnish. In a 9 inch pie plate, mix together remaining coconut, crumbs, butter and 2 tbsp. sugar. Press firmly into bottom and up the sides of pie plate. Bake for 6 to 8 minutes; then cool.

In a double boiler, mix together dry gelatin, cinnamon, ginger, nutmeg, salt and about 1/2 cup sugar. In another small bowl, beat egg yolks with milk until well mixed and stir into gelatin mixture in the double boiler. Stir in the pumpkin and mix well. Cook mixture over boiling water for 20 to 30 minutes or until thickened, stirring frequently. Put htis mixture into another bowl and cool at first on the counter and then in the fridge, but do not let set.

In another large bowl, beat egg whites into soft peaks and add 1/4 cup sugar. Fold the pumpkin mixture into the egg whites; mix and pour into the crust and keep in the fridge. Garnish with piped whipped cream and remaining coconut sprinkled over top. Serves 6.