Growing up, some of my favorite moments were spent in the kitchen, where simple ingredients transformed into comforting, family-worthy dishes. That same spirit inspires this Coconut Pumpkin Chiffon Pie—a light, flavorful twist on a classic favorite. It brings together the cozy taste of pumpkin with a tropical hint of coconut, creating a dessert that’s quick, easy, and perfect for busy nights or special gatherings. It’s customizable, effortless, and designed for real home cooks who love delicious simplicity.
Why You’ll Love This Recipe
This coconut pumpkin chiffon pie recipe is perfect for anyone who loves old fashioned pumpkin chiffon pie recipes but wants a fresh, modern twist. The light, airy texture makes it feel like the best pumpkin chiffon pie recipe you’ve ever tried, especially with its creamy coconut notes. If you’ve ever compared pumpkin chiffon pie vs pumpkin pie, you already know chiffon offers a softer, mousse-like bite—and this version elevates it even further. Whether you prefer a pumpkin chiffon pie without gelatin, a pumpkin chiffon pie with gingersnap crust, or a pumpkin chiffon pie no bake option, this easy coconut pumpkin chiffon pie adapts beautifully to your cooking style. Inspired by classics like pumpkin chiffon pie Betty Crocker and pumpkin chiffon pie Bon Appétit, this version keeps things simple, approachable, and family-friendly. It’s quick enough for weeknights yet impressive enough for holidays and special gatherings. The coconut pumpkin chiffon pie recipe delivers dependable results, customizable flavor, and the cozy warmth of traditional fall desserts with a tropical twist—all while staying easy, balanced, and perfect for busy home cooks.
Ingredients for This Recipe
This coconut pumpkin chiffon pie recipe uses simple, familiar ingredients that come together to create an airy, mousse-like texture inspired by an old fashioned pumpkin chiffon pie recipe. The crust can be made with gingersnaps or graham crackers, giving you the option of a pumpkin chiffon pie with gingersnap crust or something more classic. The filling blends pumpkin purée, warm spices, and either gelatin or cornstarch, allowing you to easily prepare a pumpkin chiffon pie without gelatin if preferred. Coconut milk or coconut cream adds a tropical note that transforms this into an easy coconut pumpkin chiffon pie similar to versions found in pumpkin chiffon pie Bon Appétit or pumpkin chiffon pie Betty Crocker collections. Whether you enjoy comparing pumpkin chiffon pie vs pumpkin pie or want a pumpkin chiffon pie no bake option, these ingredients make the best pumpkin chiffon pie recipe both approachable and customizable. Each component works together to create a silky, flavorful coconut pumpkin chiffon pie recipe fit for holidays or everyday comfort.
🛒 Ingredients (for one 9-inch pie):
For the Crust (Gingersnap or Graham):
1 ½ cups gingersnap crumbs (or graham cracker crumbs)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
For the Pumpkin Chiffon Filling:
1 cup pumpkin purée
¾ cup granulated sugar, divided
3 large eggs, separated
½ cup whole milk or coconut milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 packet (1 tablespoon) unflavored gelatin or 2 tablespoons cornstarch for a no-gelatin version
¼ cup cold water (if using gelatin)
For the Coconut Whipped Cream:
1 cup heavy cream or chilled coconut cream
3 tablespoons powdered sugar
½ teaspoon vanilla extract
¼ cup toasted shredded coconut (plus extra for topping)
Optional Decorations:
Toasted coconut flakes
Cinnamon dusting
Crushed gingersnaps around the rim
How to Make This Recipe
Making this coconut pumpkin chiffon pie recipe is simple, flexible, and designed to mirror the comforting ease of an old fashioned pumpkin chiffon pie recipe while offering modern upgrades. The process blends classic stovetop techniques with the silky, airy texture chiffon pies are known for. Whether you prefer a pumpkin chiffon pie without gelatin or a pumpkin chiffon pie no bake version, these steps adapt to any style. The pumpkin base cooks into a smooth custard similar to pumpkin chiffon pie Betty Crocker and pumpkin chiffon pie Bon Appétit favorites, then gets folded with whipped egg whites for that signature lift. A pumpkin chiffon pie with gingersnap crust adds spice and texture, making this one of the best pumpkin chiffon pie recipe styles you can prepare at home. If you’ve compared pumpkin chiffon pie vs pumpkin pie, you’ll appreciate how light and cloud-like this easy coconut pumpkin chiffon pie becomes once chilled. Follow the steps below for a dependable coconut pumpkin chiffon pie recipe that’s holiday-ready or perfect for everyday indulgence.
🛒 Steps:
Step 1: Prepare the Crust
Mix gingersnap crumbs, sugar, and melted butter. Press into a 9-inch pie dish, forming an even layer. Bake briefly or chill if making a pumpkin chiffon pie no bake version.
Step 2: Cook the Pumpkin Base
Combine pumpkin purée, sugar, egg yolks, milk or coconut milk, vanilla, and spices in a saucepan. Cook until thick and smooth, just like an old fashioned pumpkin chiffon pie recipe.
Step 3: Add Gelatin or Thickener
Stir in bloomed gelatin or cornstarch if making a pumpkin chiffon pie without gelatin. Allow the mixture to cool slightly.
Step 4: Whip the Egg Whites
Beat egg whites with sugar until stiff, glossy peaks form. This step gives the coconut pumpkin chiffon pie recipe its signature airy chiffon texture.
Step 5: Fold and Combine
Gently fold the whipped egg whites into the cooled pumpkin mixture, creating a mousse-like filling similar to pumpkin chiffon pie Bon Appétit versions.
Step 6: Fill the Crust
Pour the chiffon filling into your baked or chilled pumpkin chiffon pie with gingersnap crust. Smooth the top.
Step 7: Chill the Pie
Refrigerate for at least 4 hours or overnight. This resting time transforms the filling into the best pumpkin chiffon pie recipe–level texture.
Step 8: Add Coconut Whipped Cream
Top with coconut cream or whipped cream for that easy coconut pumpkin chiffon pie finish. Add toasted coconut for extra flavor.
Step 9: Serve and Enjoy
Slice and enjoy the perfect blend between pumpkin chiffon pie vs pumpkin pie—light, creamy, tropical, and unforgettable.
Expert Cooking Tips
Creating a smooth, airy coconut pumpkin chiffon pie recipe comes down to technique and choosing the right methods inspired by both old fashioned pumpkin chiffon pie recipes and modern versions like pumpkin chiffon pie Bon Appétit or pumpkin chiffon pie Betty Crocker. Each step plays a role in guaranteeing the best pumpkin chiffon pie recipe texture—light, fluffy, and mousse-like. These expert tips help you perfect everything from the pumpkin base to the whipped egg whites, whether you’re preparing a pumpkin chiffon pie with gingersnap crust, a pumpkin chiffon pie without gelatin, or even a pumpkin chiffon pie no bake style. Understanding the differences in pumpkin chiffon pie vs pumpkin pie also ensures you achieve the signature chiffon lift. With these tips, your easy coconut pumpkin chiffon pie will set beautifully and slice cleanly every time, making your coconut pumpkin chiffon pie recipe truly exceptional.
💡 Expert Tips:
• Ensure egg whites are whipped to stiff, glossy peaks—this gives the coconut pumpkin chiffon pie recipe its airy chiffon texture and keeps the filling light.
• For a pumpkin chiffon pie without gelatin, cook the pumpkin base longer with cornstarch to create stability without losing lift.
• Use a pumpkin chiffon pie with gingersnap crust for added spice and deeper flavor inspired by old fashioned pumpkin chiffon pie recipes.
• Chill the pie completely for at least 4 hours; overnight chilling gives the best pumpkin chiffon pie recipe results.
• Fold egg whites gently to keep the filling fluffy, similar to pumpkin chiffon pie Bon Appétit techniques.
• For a pumpkin chiffon pie no bake version, skip baking the crust and simply chill it firmly before adding the filling.
• Compare textures between pumpkin chiffon pie vs pumpkin pie: chiffon requires lighter handling, so avoid over-mixing.
• Use coconut milk or coconut cream for a richer tropical flavor in an easy coconut pumpkin chiffon pie you can prepare quickly.
FAQs
What makes a coconut pumpkin chiffon pie recipe different from a traditional pumpkin pie?
A coconut pumpkin chiffon pie recipe is lighter and airier than traditional pumpkin pie because it incorporates whipped egg whites into the filling, giving it a fluffy, mousse-like texture. If you’ve ever compared pumpkin chiffon pie vs pumpkin pie, you’ll notice the chiffon version is less dense and melts in your mouth.
Can I make this pumpkin chiffon pie without gelatin?
Yes, this easy coconut pumpkin chiffon pie can be made as a pumpkin chiffon pie without gelatin by using cornstarch or extra cooking time to thicken the pumpkin base while maintaining its airy texture.
What type of crust works best for coconut pumpkin chiffon pie?
You can use a gingersnap crust or graham cracker crust. A pumpkin chiffon pie with gingersnap crust adds warmth and spice, while a traditional crust keeps it closer to classic old fashioned pumpkin chiffon pie recipes.
Can this recipe be made as a no-bake pie?
Absolutely. For a pumpkin chiffon pie no bake version, use a chilled, pressed crust and thicken the pumpkin filling with cornstarch instead of gelatin. This method keeps the texture light while saving oven time.
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This coconut pumpkin chiffon pie recipe combines the best of classic and modern dessert techniques to create a light, airy, and flavorful treat. Inspired by old fashioned pumpkin chiffon pie recipes, as well as popular versions like pumpkin chiffon pie Betty Crocker and pumpkin chiffon pie Bon Appétit, it offers a perfect balance of pumpkin spice and tropical coconut. Whether you choose a pumpkin chiffon pie with gingersnap crust, a pumpkin chiffon pie without gelatin, or a pumpkin chiffon pie no bake style, this easy coconut pumpkin chiffon pie delivers a crowd-pleasing, family-friendly dessert that’s perfect for holidays, weeknights, or special occasions. With its silky texture, customizable flavor, and simple preparation, this coconut pumpkin chiffon pie recipe is sure to become a staple in your home baking repertoire.
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Coconut Pumpkin Chiffon Pie
- Total Time: 40–45 minutes
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
A light, airy pumpkin chiffon filling infused with warm spices and folded with fluffy whipped egg whites, all nestled in a buttery gingersnap or graham crust. Finished with a cloud of coconut whipped cream and toasted coconut flakes, this pie delivers a tropical twist on a classic fall favorite.
Ingredients
🛒 Ingredients (for one 9-inch pie):
For the Crust (Gingersnap or Graham):
1 ½ cups gingersnap crumbs (or graham cracker crumbs)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
For the Pumpkin Chiffon Filling:
1 cup pumpkin purée
¾ cup granulated sugar, divided
3 large eggs, separated
½ cup whole milk or coconut milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 packet (1 tablespoon) unflavored gelatin or 2 tablespoons cornstarch for a no-gelatin version
¼ cup cold water (if using gelatin)
For the Coconut Whipped Cream:
1 cup heavy cream or chilled coconut cream
3 tablespoons powdered sugar
½ teaspoon vanilla extract
¼ cup toasted shredded coconut (plus extra for topping)
Optional Decorations:
Toasted coconut flakes
Cinnamon dusting
Crushed gingersnaps around the rim
Instructions
📝 Instructions:
Preheat oven to 350°F (175°C).
Mix gingersnap crumbs, sugar, and melted butter until evenly moistened.
Press firmly into a 9-inch pie dish, covering bottom and sides.
Bake 8–10 minutes, then cool completely.
In a saucepan, whisk pumpkin purée, half the sugar (about ⅜ cup), egg yolks, milk, vanilla, cinnamon, ginger, nutmeg, and salt.
Cook over medium heat, stirring constantly, until thick and steaming—about 5–7 minutes.
If using gelatin, sprinkle it over cold water to bloom, then stir into the warm pumpkin mixture until dissolved.
If using cornstarch, whisk it with 2 tablespoons cold water, then stir into the saucepan and cook 1–2 more minutes until thickened.
Cool to room temperature.
In a clean bowl, whip egg whites with the remaining ⅜ cup sugar until glossy, stiff peaks form.
Gently fold the meringue into the pumpkin mixture in three parts to create the chiffon texture.
Pour the chiffon mixture into the cooled crust.
Refrigerate at least 4 hours—or overnight—until fully set and fluffy.
Beat heavy cream or coconut cream with powdered sugar and vanilla until soft peaks form.
Fold in toasted shredded coconut.
Spread or pipe onto the chilled pie.
Finish with extra toasted coconut or gingersnap crumbs.
Notes
• No-Bake Option: Use a no-bake graham crust and a cornstarch-thickened chiffon for a fully no-oven dessert.
• Extra Coconut Flavor: Replace all milk in the filling with coconut milk.
• Make Ahead: Pie can be made 24 hours in advance; add whipped cream just before serving.
• Gelatin-Free: Cornstarch thickens beautifully if you prefer not to use gelatin.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert / Pie
- Method: Stovetop / Chilled
- Cuisine: American