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Coconut Pumpkin Chiffon Squares Recipe

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This recipe for Coconut Pumpkin Chiffon Squares is from Rosemary's Collections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dissolve and set aside:
1 Tbsp plain gelatin with 1/4 c. cold water.

Combine next 9 ingredients in top of double boiler and cook 10 minutes:
1 1/4 c. pumpkin
1/2 c. water
1/2 c. brown sugar
1/2 Tbsp cinnamon
1/4 tsp nutmeg
3/4 c. evaporated milk
2 egg yolks, slightly beaten
1/2 Tbsp salt
1/2 Tbsp all spice
Directions:
Directions:
Stir in softened gelatin to rest of ingredients. Chill until slightly thickened.

Beat until foamy: 2 egg whites. Add 1/4 c. brown sugar. Continue beating until stiff. Fold into pumpkin mixture. Add 1/2 tsp vanilla, 3/4 toasted coconut. Turn into a baked pie shell or graham cracker crust top with whip cream and coconut

 

 

 

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