Ingredients:

• For Coconut crust:
• 150 g – desiccated Coconut
• 1/2 cup – powdered Sugar
• 4 tbsp – butter, melted
• 3 tbsp – all – purpose flour (maida)
• 1 – egg, large, lightly beaten
• 1/2 tsp – vanilla essence
• For filling:
• 3 tsp – gelatine
• 3 tbsp – water
• 3 – eggs, separated
• 1/2 cup – Demerara Sugar
• 1/2 cup – Milk
• 2 cups – pumpkin, cooked and mashed
• 1 tsp – Cinnamon powder
• 1/2 tsp – salt
• 1/2 cup – powdered Sugar

Method:

1. For coconut crust:
2. Mix all the ingredients together and press into a greased 8-inch round oven-proof glass dish.
3. Bake in a moderate oven (170C) till the crust is golden brown (25-30 minutes).
4. Cool and place in refrigerator.
5. For filling:
6. Soak the gelatine in water.
7. Beat the yolks with Demerara sugar till light and thick.
8. Add the milk and cook in a double boiler, stirring with a wooden spoon, till the mixture is thick enough to coat the back of the spoon.
9. Dissolve the gelatine over low heat and add to the milk and yolk mixture.
10. Add pumpkin and cinnamon and mix well.
11. Let the mixture cool.
12. Beat the egg whites till they form soft peaks when lifted with the beater.
13. Beat in the powdered sugar, a little at a time.
14. Fold the egg whites into the pumpkin mixture and pour over the coconut crust.
15. Refrigerate till set.
16. Serve cold.