Coconut Pumpkin Chiffon Pie PT280M https://img2.recipesrun.com/201907/2019/0822/a2/8/263180/300x200x90.jpg A no-bake, light and airy Coconut Pumpkin Chiffon Pie served chilled and topped with a rich and decadent mascarpone whipped cream is a welcome change from plain old pumpkin pie. This is the first time I’ve ever combined pumpkin and coconut in a dessert. What a delicious combination! Do you have the same desserts year after year on your Thanksgiving table? Pumpkin pie is a dessert that should be enjoyed more than just one day a year. 8 servings Ingredients: 1 tsp. Vanilla extract oil 1 cup Heavy whipping cream 8 oz. Mascarpone cheese 1 cup Sugar, divided 4 Large pasteurized eggs, separated 1/4 tsp. Ground ginger 1/2 tsp. Ground nutmeg 1/2 tsp. Salt 1 tsp. Ground cinnamon 15 oz. Pumpkin 2 tbsp. Unflavored gelatin 1/2 cup Milk 1/3 cup Butter, melted 1 cup Graham cracker crumbs 1 1/4 cups Sweetened shredded coconut, divided