fluffy pumpkin espresso pie with chewy chocolate coconut crust.

holy moses

this here's a good pie. 

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you gotta get some o this pie in your face asap. 

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texture freakzillas rejoice - chewy chocolatey coconut crust studded with walnuts, graham cracker, and oats. on top of that - a scrumptious smooth mix of pumpkin, espresso, cream cheese & cool whip.  the chew! the flavor! the fluff! it's all top notch. 

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the flavor of the filling actually reminds me of a pumpkin spice frappuccino, lol. i remember the days of yore circa 2004 when i first got my driver's license and would cruise on down to starbucks in my maroon dodge caravan to sip on a pumpkin spice frapp and read harry potter and feel REeeeALLY cool. i probably wouldn't actually even read, i was too busy feeling so cool that i could drive myself to do things like drink "coffee" on my own. 

little did i know that i'd go on to work at starbucks in college and meet my sweet guy pete! today actually marks 9 years of us being together.  ❤️❤️❤️ so glad i was v into pumpkin spice & mocha coconut frapps or my life would not be the same. 

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here's how to make da pie!

the crust is an egg white base - cool huh? so much protein, so healthy right now. 

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mix all the other crust stuff in there and smoosh it between two well greased pie pans to form the crusty shape!

make the fillin! pumpkin, espresso, cream cheese, cool whip. & a few other tinggggs. yum i love all that flavor. tart, pumpkiny, espresso-y, slightly sweet, and so smooth! i used light cream cheese and light cool whip, just fyi.

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that chocolatey, oaty, chewy coconutty crust. i should make this into a cereal for real. for seriaaaaal, lolz. 

you can definitely add more sugar to the filling if you want, i just tried to keep it chill on the sweetness factor without being bitter. 

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it's honestly so delicious. and cold! cold factor is key.

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and look at that fitty fitty ratio of chewy crust to creamy filling 😋  best of both worlds. 

Fluffy Pumpkin Espresso Pie with Chewy Chocolate Coconut Crust

Makes 1 regular sized pie

Total Time: 1 hour



  • 1/2 cup pumpkin purée
  • 2 fluid oz. espresso
  • 6 oz. light cream cheese
  • 1 cup light cool whip
  • 1 tsp. vanilla extract
  • 2 1/2 TB. granulated sugar
  • 1 tsp. pumpkin pie spice
  • pinch of salt


  • 3 egg whites
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 1/2 cup granulated sugar
  • 1 tsp. baking powder
  • 1 cup graham cracker (about 6 full crackers), pulsed into crumbs
  • 2/3 cup sweetened shredded coconut
  • 1/2 cup chopped walnuts
  • 1/3 cup oats
  • 2.5 oz dark chocolate bar (I used this Espresso Dark Chocolate bar), melted


Preheat oven to 350 degrees F. In a stand mixer or using an electric hand mixer (using the whisk attachment), whip the egg whites, salt, vanilla, and sugar until super creamy and firm peaks form.  In a medium bowl, combine baking powder, graham cracker crumbs, shredded coconut, oats and walnuts. Add these dry ingredients to the egg white mixture and mix until combined. Lastly, mix in the melted chocolate until everything is incorporated. 

Grease and lightly flour a pie pan. Scoop the crust mixture into the pan and spread evenly with a greased spatula.  It helps to grease the bottom of a second metal pie pan and press down on the crust mixture to help shape the crust into the main pan and allow the crust to build up the sides of the pie pan. 

Bake for 13-15 minutes and remove from oven to press down the crust in the center (using the 2nd greased bottom pie pan) to leave room for the filling. Bake for 13-15 more minutes (about 30 minutes total). Firmly press the 2nd pie pan on top of the crust once again to compact it and make it more dense. Chill the pie crust in the fridge. 

Using a stand mixer or hand mixer (using paddle attachment), make the pie filling by combining the pumpkin purée, espresso, and cream cheese and mix until smooth. Add the vanilla, sugar, and pumpkin pie spice and stir. Lastly, add the cool whip and mix until super creamy. Scrape down the sides of the bowl if necessary. 

Scoop the fluffy filling into the chilled pie crust and chill or freeze the entire pie for about 15 minutes, until firm. Cut into slices, sprinkle with espresso powder and/or pumpkin pie spice and serve!!!

Keep refrigerated and enjoy within 5 or so days for best results. 

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