Food and Recipes Recipes 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. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on July 20, 2022 Print Share Share Tweet Pin Email Photo: Hector M. Sanchez Hands On Time: 35 mins Total Time: 2 hrs 15 mins Yield: 8 to 10 servings Ingredients 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 Directions 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. 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. 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. 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. Gradually fold egg whites into pumpkin mixture. Pour into crust. Chill 2 hours or until set. 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. Print