Prepare pie crust. Brush with beaten egg white. In small bowl, combine sugar and cinnamon; sprinkle over crust. Bake at 230ºC or 9 to 11 minutes or until golden brown. Cool completely. In small bowl, beat whipping cream until stiff peaks form. In large bowl, combine pudding mix, 1 teaspoon cinnamon, ginger, nutmeg, milk and pumpkin; mix well. Fold in 1 cup of whipped cream. Pour into cooled, baked crust. Top with remaining whipped cream. Sprinkle with toasted coconut. Tip: to toast coconut, spread on cookie sheet; bake at 180ºC or 3 to 5 minutes or until light golden brown, stirring occasionally. ----