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coconut pumpkin chiffon pie

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Coconut Pumpkin Chiffon Pie

A no-bake, light and airy Coconut Pumpkin Chiffon Pie served chilled and topped with a rich and decadent mascarpone whipped cream is a welcome change from plain old pumpkin pie. This is the first time I’ve ever combined pumpkin and coconut in a dessert. What a delicious combination! Do you have the same desserts year after year on your Thanksgiving table? Pumpkin pie is a dessert that should be enjoyed more than just one day a year.

Ingredients :
  • 1 tsp. Vanilla extract oil
  • 1 cup Heavy whipping cream
  • 8 oz. Mascarpone cheese
  • 1 cup Sugar, divided
  • 4 Large pasteurized eggs, separated
  • 1/4 tsp. Ground ginger
  • 1/2 tsp. Ground nutmeg
  • 1/2 tsp. Salt
  • 1 tsp. Ground cinnamon
  • 15 oz. Pumpkin
  • 2 tbsp. Unflavored gelatin
  • 1/2 cup Milk
  • 1/3 cup Butter, melted
  • 1 cup Graham cracker crumbs
  • 1 1/4 cups Sweetened shredded coconut, divide
Directions :
  1. Preheat oven to 350 degrees F. Place coconut on a baking sheet, and place in oven to toast for 8 to 10 minutes, stirring halfway through.
  2. In a medium bowl, mix 1 cup coconut, graham cracker crumbs, melted butter, and 1 tablespoon sugar.
  3. Press mixture into a 10-inch pie plate and refrigerate. Note: You can also use a 9-inch plate. The filling will just be piled higher.
  4. In a 3-quart saucepan, whisk together milk and gelatin. Let stand 1 minute. Cook over medium heat, stirring continuously, 1 minute or until gelatin dissolves.
  5. Stir in pumpkin, salt, cinnamon, nutmeg, ginger, egg yolks, and 1/2 cup sugar.
  6. Cook and stir mixture for 5 to 7 minutes. Do not let boil. Turn heat down if it starts to bubble.
  7. Pour mixture into a bowl and refrigerate for 40 minutes, stirring halfway through.
  8. About 15 minutes before the 40 minutes is up, beat egg whites at high speed with a whisk attachment until soft peaks form, about 8 to 10 minutes.
  9. Slowly add 1/4 cup sugar to egg whites and beat until stiff peaks form about 2 to 3 minutes.
  10. Add 1/3 of egg white mixture into pumpkin mixture and fold in using a rubber spatula. Fold in another third and then the remaining egg whites.
  11. Pour into crust and chill 2 hours.
  12. Beat mascarpone cream and heavy whipping cream until soft peaks form. Gradually add sugar and vanilla and beat until the mixture is stiff. Spread on top of the pie. Sprinkle with remaining coconut and serve. Store leftovers in the refrigerator.

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