A no bake pumpkin dessert flavored with coconut and fall spices. A rich and creamy mascarpone whipped cream makes this a truly decadent dessert.
Serve pie chilled.
You can toast the coconut in a nonstick skillet instead of the oven.
Instead of using the mascarpone in the whipped topping, you can double the heavy cream.
Eggs are easier to separate when they are cold, but egg whites whip better at room temperature. Separate the eggs just after removing from the refrigerator and let the egg whites sit on the counter for about 15-20 minutes before beating. Not much longer though since the egg whites are not going to be cooked.