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.

Coconut Pumpkin Chiffon Pie – Easy & Fluffy Dessert 2025

Name: Coconut Pumpkin Chiffon Pie
Prep time: 25 min
Cook time: 10 min
Total time: 4 h 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 ½ cups gingersnap crumbs (or graham cracker crumbs); ¼ cup granulated sugar; 6 tablespoons unsalted butter, melted; 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); 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)

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

Scale

🛒 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:

Step 1: Make the Crust

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.

Step 2: Cook the Pumpkin Base

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.

Step 3: Beat Egg Whites

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.

Step 4: Fill and Chill

Pour the chiffon mixture into the cooled crust.
Refrigerate at least 4 hours—or overnight—until fully set and fluffy.

Step 5: Make Coconut Whipped Cream

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