In sauce pan, combine pumpkin, cream, 1/2 cup brown sugar, egg yolk, salt, cinnamon, nutmeg and ginger. Cook over medium heat, stirring constantly 8 to 10 minutes or until mixture slightly thickens. Remove from heat. Sprinkle gelatin over top until completely dissolved. Stir in vanilla. Pour into large mixing bowl and chill until mixture just begins to set.

 

In small bowl, beat egg whites until soft peaks form. Gradually add remaining brown sugar. Beat until stiff and shiny. Fold into pumpkin mixture. Gently fold in coconut. Spoon into pie crust. Chill until set, about 2 hours.