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Pumpkin Chiffon Coconut Crust Pie


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  • Filling:
  • 1 envelope unflavored gelatin
  • 1 1/4 c. mashed pumpkin
  • 3/4 c. evaporated milk
  • 1/4 c. water
  • 2 egg yolks slightly beaten
  • 3/4 c. brown sugar
  • 1/2 tsp. salt
  • 1/4 tsp. ginger
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 3 egg whites (1 from crust)
  • Crust:
  • 1/3 c. butter
  • 3 tbsp. sugar
  • 1 egg yolk
  • 1 c. shredded coconut
  • 1 c. graham cracker crumbs


Adapted from


Step 1

Crust: beat butter and sugar. Mix in egg yolk. Add coconut and graham cracker crumbs. Mix thoroughly. Pat mixture into 9 inch pan. Chill (or freeze for later use). Bake in moderate oven for 20 minutes or until browned. Cool.

Filling: mix gelatin, dark brown sugar, salt, and spices thoroughly in double boiler. Stir in water, egg yolks and pumpkin and mix well. Cook over medium heat; stirring about 10 minutes until completed heated, remove from heat and chill. Beat egg whites until stiff, add 2 tablespoons brown sugar, fold gelatin mixture into stiffly beaten egg whites, turn into baked pie shell. Chill until set. Serve with fresh whipped cream.


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