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.
Nutrition & Diet Analysis (per serving)
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).
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).