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Coconut Pumpkin Chiffon Pie

Christin Mahrlig
  • 280 minutes
  • Serves 8

INGREDIENTS

1/4 tsp

Ginger, ground

1 15 ounce can

Pumpkin

4

Pasteurized eggs, large

1 tsp

Cinnamon, ground

1/2 tsp

Nutmeg, ground

1/2 tsp

Salt

1 cup

Sugar

1 tsp

Vanilla extract

1 1/4 cups

Coconut, sweetened

1 cup

Graham cracker crumbs

1/3 cup

Butter

1 cup

Heavy whipping cream

1 8 ounce container

Mascarpone cheese

1/2 cup

Milk

2

envelopes Gelatin, unflavored