Recipe: Coconut-Pumpkin Chiffon Pie
This scrumptious Coconut-Pumpkin Chiffon Pie is sure to take your Thanksgiving spread to the next level this November! Packed with mouthwatering flavors, this dessert beautifully combines a traditional coconut pie with several festive holiday spices, like ginger, nutmeg, cinnamon, and pumpkin. After all, we all look forward to Thanksgiving turkey – but it wouldn’t be the holiday season without a tasty pie to finish off the meal.
To make this decadent sweet, begin by preheating your oven to 350˚ and whisking together milk and gelatin in a saucepan. Be sure to let the mixture stand for 1 minute before cooking it over a medium heat, while stirring constantly or until the gelatin dissolves. To create the delicious pie filling, stir together the canned pumpkin, cinnamon, table salt, nutmeg, ginger, eggs, and sugar. Once you have combined the ingredients, cook the mixture for about 6 minutes or until it’s slightly thickened. It’s incredibly important to let the pumpkin mixture sit out for about 30 minutes before adding the meringue. However, don’t the pumpkin mixture get too firm before whipping in the meringue. It will deflate, and the consistency won’t be ideal. Stir it every 5 to 10 minutes before adding in the meringue.
Beautiful slices aren’t the only reason this dessert will be the star of your Thanksgiving table. The Coconut-Pumpkin Chiffon Pie is decadent, not too sweet, and you’re first slice definitely won’t be your last. With the perfect coconut-pumpkin combination and only 35 minutes of hand-on time, making this tasty treat is a no-brainer. For the perfect finish, garnish the pie with crunchy toasted coconut. Looking for an expert tip? When cutting this cold dessert, it’s essential that you use a hot knife. The result is perfectly clean and straight edges for an excellent presentation.