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 Tbsp. plain gelatin; 1/4 c. cold water; 1 1/4 c. pumpkin; 3/4 c. evaporated milk; 1/2 c. water; 2 egg yolks, slightly beaten; 1/2 c. brown sugar; 1/4 c. granulated sugar; 1/2 tsp. salt; 1/2 tsp. cinnamon; 1/2 tsp. nutmeg; 1/4 tsp. ginger; 2 egg whites; 1/4 c. brown sugar; 1/2 tsp. vanilla; 3/4 c. coconut, toasted; 1/2 pt. whipping cream

Servings: persons

1 Tbsp. plain gelatin
1/4 c. cold water
1 1/4 c. pumpkin
3/4 c. evaporated milk
1/2 c. water
2 egg yolks, slightly beaten
1/2 c. brown sugar
1/4 c. granulated sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
2 egg whites
1/4 c. brown sugar
1/2 tsp. vanilla
3/4 c. coconut, toasted
1/2 pt. whipping cream

1
Stir gelatin into 1/4 cup water.
2
Combine next 9 ingredients in top of a double boiler and cook 10 minutes over boiling water, stirring constantly.
3
Stir into softened gelatin.
4
Chill until slightly thickened.
5
Beat 1 egg white until foamy.
6
Add 1/4 cup brown sugar and continue beating until stiff.
7
Fold into pumpkin mixture with vanilla and toasted coconut (to toast coconut, spread in shallow pan and bake at 350u00b0 for 10 minutes, stirring once or twice).
8
Turn into baked pie shell.
9
Chill.
10
Garnish with whipped cream and coconut.

446

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 17 ingredients. The key ingredients include: 1 Tbsp. plain gelatin, 1/4 c. cold water, 1 1/4 c. pumpkin, 3/4 c. evaporated milk, 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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