Coconut Pumpkin Chiffon Pie Recipe

Name: Coconut Pumpkin Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 envelope (1 Tbsp.) plain gelatin; 1 1/4 c. canned pumpkin; 3/4 c. Pet (evaporated) milk; 2 eggs; 3/4 c. brown sugar; 1 c. coconut; 1/2 tsp. each: salt, ginger and cinnamon; 1/2 tsp. nutmeg; 1/2 tsp. vanilla; 1 baked 9-inch pie shell; whipped cream

Servings: persons

1 envelope (1 Tbsp.) plain gelatin
1 1/4 c. canned pumpkin
3/4 c. Pet (evaporated) milk
2 eggs
3/4 c. brown sugar
1 c. coconut
1/2 tsp. each: salt, ginger and cinnamon
1/2 tsp. nutmeg
1/2 tsp. vanilla
1 baked 9-inch pie shell
whipped cream

1
Soften gelatin in 1/4 cup cold water.
2
Combine pumpkin, milk, 1/2 cup water, egg yolks, 1/2 cup sugar, salt, ginger, nutmeg and cinnamon in top of double boiler.
3
Cook over boiling water 10 minutes.
4
Stir constantly.
5
Add gelatin and stir until dissolved. Remove from boiling water.
6
Chill until slightly thickened.
7
Beat egg whites until foamy.
8
Add rest of sugar.
9
Beat until stiff. Fold in pumpkin, vanilla and 3/4 of the toasted coconut.
10
Turn in cold pie shell.
11
Bake at 350u00b0 for 10 minutes.
12
To serve, top with sweetened whipped cream.

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 envelope (1 Tbsp.) plain gelatin, 1 1/4 c. canned pumpkin, 3/4 c. Pet (evaporated) milk, 2 eggs, and more.

Yes, Coconut Pumpkin Chiffon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Pumpkin Chiffon Pie

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