Recipes // Desserts // Pumpkin Coconut Chiffon Pie

Pumpkin Coconut Chiffon Pie


By Chef Ryan Scott

Servings: Makes 8 servings

Time: 4 hours

Difficulty level: Easy



For the crust:

  • 3 tablespoons unsalted butter, melted, plus extra for pan
  • 3 tablespoons coconut oil, melted
  • 5 ounces gingersnap cookies
  • 3 tablespoons sugar
  • 3 tablespoons unsweetened cocoa powder
  • 3 ounces semisweet chocolate, finely chopped
  • 1/4 cup heavy cream

For the filling:

  • 1 1/4-ounce packet unflavored gelatin
  • 3/4 cup whole milk
  • 2/3 cup plus 1/4 cup sugar
  • 2 large egg yolks
  • 1 15-ounce can pure pumpkin
  • 1 teaspoon ground cinnamon
  • 1/3 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 3/4 cups cold heavy cream
  • Toasted coconut flakes


To make the crust:

  1. Preheat the oven to 350 degrees and butter a 9-inch pie pan.
  2. Pulse the gingersnaps, cocoa powder, and sugar in a food processor until finely ground. Add the melted butter and pulse to combine. Press the crumb mixture into the bottom and up the side of the buttered pie pan. Bake until set, about 15 to 20 minutes, remove from oven and cool on a wire rack.
  3. In a saucepan, over medium heat, combine chocolate and heavy cream. Stir constantly until smooth and pour into cooled crust. Spread over bottom and sides of crust, let chocolate set for about 20 minutes.

To make the filling:

  1. Sprinkle the gelatin over 3 tablespoons water in a large bowl and let sit for 5 minutes.
  2. Combine the milk, 2/3 cup sugar, the egg yolks, pumpkin, cinnamon, ginger and salt in a medium saucepan, over medium-low heat. Stir constantly until the mixture bubbles, about 7 minutes.
  3. Whisk the milk mixture into the gelatin mixture until well combined.
    Let sit at room temperature, stirring mixture occasionally, until cool but not set, about 35 minutes.
  4. With a mixer, beat ¾ cup heavy cream in a bowl until soft peaks form.
  5. Gently fold the whipped cream into the cooled pumpkin mixture, then pour onto prepared crust.
  6. Wrap and press plastic wrap directly on the surface and refrigerate until firm, at least 3 hours or overnight.
  7. Beat the remaining 1 cup heavy cream and 1/4 cup sugar until stiff peaks form.
  8. Spread on top of the pie, and sprinkle toasted coconut flakes inside the edges of the pie.
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