Coconut-Pumpkin Chiffon Pie

Think of this as classic pumpkin pie turned up with fluffy chiffon texture and toasted coconut. Better yet, you can make and refrigerate this standout dessert a day ahead. Make sure to whip and add the topping just before serving.

Coconut-Pumpkin Chiffon Pie
Photo: Hector M. Sanchez
Hands On Time:
35 mins
Total Time:
2 hrs 15 mins
8 to 10 servings


  • 1/2 cup milk

  • 2 envelopes unflavored gelatin

  • 1 (15-oz.) can pumpkin

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon table salt

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon ground ginger

  • 4 large pasteurized eggs, separated

  • 1 cup plus 3 Tbsp. sugar, divided

  • 1 1/4 cups sweetened shredded coconut, divided

  • 1 cup graham cracker crumbs

  • 5 tablespoons butter, melted

  • 2 cups heavy cream

  • 2 teaspoons vanilla extract


  1. Preheat oven to 350°. Whisk together milk and gelatin in a 3-qt. saucepan; let stand 1 minute. Cook over medium heat, stirring constantly, 1 minute or until gelatin dissolves. Stir in pumpkin, next 4 ingredients, egg yolks, and 1/2 cup sugar. Cook, stirring constantly, 5 to 7 minutes or until slightly thickened. (Do not boil.) Transfer to a bowl; chill 40 minutes or to room temperature, stirring halfway through.

  2. Meanwhile, place coconut in a single layer on a baking sheet, and bake at 350° for 8 to 10 minutes or until golden, stirring occasionally.

  3. Stir together graham cracker crumbs, butter, 1 Tbsp. sugar, and 1 cup coconut. Press mixture into a 10-inch pie plate. Freeze 10 minutes or until ready to use.

  4. Beat egg whites at high speed with a heavy-duty electric stand mixer, using whisk attachment, 8 minutes or until soft peaks form. Add 1/4 cup sugar, and beat 2 to 3 minutes or until stiff peaks form.

  5. Gradually fold egg whites into pumpkin mixture. Pour into crust. Chill 2 hours or until set.

  6. Beat cream and vanilla at medium speed 1 to 2 minutes or until soft peaks form. Add remaining 6 Tbsp. sugar, and beat 1 to 2 minutes or until stiff peaks form. Top pie with cream mixture and remaining 1/4 cup coconut. Serve immediately.

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