Coconut Pumpkin Chiffon Pie
A light and airy coconut pumpkin chiffon pie featuring warm spices and a smooth pumpkin filling, perfect for fall gatherings or holiday desserts. The combination of coconut, pumpkin, and spices creates a comforting yet elegant treat suitable for both family dinners and festive occasions.
Ingredients
- 1 baked pie crust ⓘ
- 1 envelope Knox gelatine ⓘ
- 1/4 cup cold water ⓘ
- 1 cup mashed cooked pumpkin ⓘ
- 3/4 cup milk ⓘ
- 1/4 cup water ⓘ
- 1 egg yolk ⓘ
- 1/4 cup brown sugar ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon cinnamon ⓘ
- 1/4 teaspoon nutmeg ⓘ
- 1/8 teaspoon ginger ⓘ
- 1 egg white ⓘ
- 1/4 cup brown sugar
- 1/4 teaspoon vanilla ⓘ
Instructions
- Dissolve the Knox gelatine in 1/4 cup cold water.
- Cook the mashed pumpkin, milk, water, egg yolk, brown sugar, salt, cinnamon, nutmeg, and ginger in a double boiler or microwave until slightly thick, about 12 to 15 minutes.
- Remove from heat and stir in the dissolved gelatine; allow the mixture to cool.
- Beat the egg white until soft peaks form, then gradually add the remaining 1/4 cup brown sugar and vanilla, and beat until stiff peaks form.
- Fold the beaten egg white into the cooled pumpkin mixture gently.
- Pour the filling into the baked pie crust and chill until set, about 4 hours or overnight.
Tips & Substitutions
For a lighter texture, ensure your egg whites are at room temperature before beating. If you don't have Knox gelatine, you can use agar-agar as a vegetarian alternative. Adjust spices to your taste; adding more cinnamon or nutmeg can enhance the flavor. If you prefer a sweeter pie, increase the brown sugar slightly. This pie can be made ahead and chilled overnight for convenience.
Serving Suggestions
Serve this Coconut Pumpkin Chiffon Pie with a dollop of whipped cream or a drizzle of coconut cream for added richness. It pairs beautifully with a cup of spiced tea or coffee. Consider offering it alongside other desserts like Scrumptious Minted Brownies for a delightful dessert spread.
Storage & Reheating
Store any leftover pie in the refrigerator, covered, for up to three days. To reheat, allow it to come to room temperature before serving, as this pie is best enjoyed chilled. Avoid freezing, as the texture may be compromised upon thawing. Serve cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Pumpkin Chiffon Pie contains roughly 351 calories, with 6g protein, 42g carbohydrates, and 18g fat. It is an excellent source of dietary fiber (20% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 464mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Absolutely! Fresh pumpkin can be used for a more vibrant flavor. Make sure to cook and mash it until smooth before using it in the recipe. This may take a bit longer than using canned pumpkin, but the taste difference is worth it.
What can I substitute for the egg yolk?
If you're looking for an egg-free alternative, you can use a tablespoon of cornstarch mixed with two tablespoons of water to replicate the thickening properties of the egg yolk. This works well to keep the texture smooth in the filling.
How do I know when the pie is set?
The pie is set when it has a firm but slightly jiggle in the center, similar to a cheesecake. After chilling for at least 4 hours, check for firmness by gently shaking the pie. If it wobbles slightly but holds its shape, it’s ready to serve.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).