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Best Classic Pumpkin Chiffon Pie Recipe

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Pumpkin Chiffon Pie is light, fluffy, and exceptionally creamy! Every forkful melts in your mouth with hints of warm spice! It’s one of the BEST Pumpkin Pie recipes ever!

Whole Pumpkin Chiffon Pie with Whipped cream and pecan garnish.

There’s one dessert that perfectly encapsulates the season – Pumpkin Chiffon Pie! It’s a light and creamy alternative to the classic pumpkin pie, making it the ideal dessert for Thanksgiving or any autumn gathering.

This is, hands down, one of my all-time FAVORITE pumpkin desserts! Growing up there was always the traditional pumpkin pie. Which is great! I like regular pumpkin pie. It just wouldn’t feel like fall without my Easy traditional pumpkin pie.

However… This Classic Pumpkin Chiffon Pie is a delightful twist on the traditional pumpkin pie. The light and airy texture, combined with the warm spices, makes it the perfect dessert for any fall occasion.

Growing up, every holiday season, my Mom made this Pumpkin Chiffon Pie recipe for Thanksgiving dinner! Even as a child I loved it!

This is now a “must make” pie for “big day”. We dream about this pie! One bite and I promise you are going to look at it and say “Where have you been all my life lover?!!!”

Grab your apron and let’s get baking!


  • 1 – 9 inch baked pie shell
  • 1 envelope unflavored gelatin
  • ½ cup granulated sugar
  • ½ tsp. Salt
  • ½ tsp of cinnamon and allspice
  • ¼ tsp of ginger and nutmeg
  • 1½ cups heavy whipping cream
  • ¾ cup milk
  • 2 egg yolks – slightly beaten
  • 1 cup pumpkin purée – Not pumpkin pie filling
  • 2 raw egg whites – OR you can substitute 4 teaspoons of meringue powder and 4 Tablespoons of Water for the egg whites. (Each egg white equals 2 tsp of meringue powder and 2 Tablespoons of water) *Please note that raw eggs run the risk of Foodborne illness.
Pumpkin Chiffon Ingredients on a white counter top.

How To Make Pumpkin Chiffon Pie

You will need one baked 9 inch pie crust. You can find my recipe for my pie crust here. Just be sure to cut the recipe in half as this recipe is for a double pie crust. You will only need a single.

TIP: You can use refrigerated store bought pie dough, or a store bought pie crust if you want and that makes your life easier!

Place pie pastry in a 9-inch pie plate. Fold edges over and crimp. Bake pie crust in a 350° (F) oven for 10–15 minutes.

Be sure to check it at 10 minutes. If the edges are lightly golden…and the crust no longer looks “raw” pull that beauty out! Place on a wire rack and cool completely. It needs to cool completely, so the filling doesn’t melt!

TIP: When making a pie crust for a baked pie shell, poke the crust with a fork so that it will not bubble up. (We’re gonna bubble up from eating this pie…but, we don’t want the crust to bubble up. Lol) You can also use “pie weights” to help prevent the crust from shrinking during baking.


How to make Pumpkin Chiffon Filling

In a medium sauce pan, add 1 envelope unflavored gelatin. (That is made by Knox gelatin. You’ll find it in the jello section usually on the top shelf.)

Add ½ cup of sugar, ½ tsp. Salt, cinnamon, and allspice. Add ¼ teaspoon ginger and nutmeg. All the Pumpkin Spice flavors go into this pie!

Pumpkin mixture ingredients in a large sauce pan over medium heat.

Stir in milk, egg yolks, and pumpkin. Cook and stir over medium heat until mixture thickens and gelatin dissolves. It should look like the photo below. Can you see how much thicker it is than the one above?

TIP: It’s very important that you make sure your gelatin mixture is thick, this will be the reason this pie “sets up firm”.


Remove from the heat, pour into a medium bowl, and chill until partially set. It’s important to check and stir the mixture as it is cooling! It needs to cool completely! Feel the bottom of the bowl…if it’s still warm, it’s not ready yet.

Finishing Pumpkin Filling

Okay, we are going to stop for a second!

See the photo below? Remember how I said “I’m always going to keep it real here?” So, I got busy and stopped checking the mixture! (Shocking I know! Wink-wink) Mine did more than “partially set”. If you don’t want to have your arm fall off when blending this mixture with the whipped cream mixture…don’t do that! Lol Seriously!

It should be really thick…BUT…you should still be able to stir it with a spoon. So, be sure to check on it from time to time. I usually leave a spoon in mine and just open the refrigerator, give it a stir, and check it for texture. Usually! Lol


How to Make Meringue

*Please note that this recipe contains RAW egg whites. Use at own risk. You can substitute Meringue Powder in place of the raw egg whites by adding 2 teaspoons of meringue powder to 2 Tablespoons of water per egg white, for this recipe you would double it.

In the bowl of your stand mixer, using the whisk attachment, add egg whites. Beat the eggs whites, on medium speed, until soft peaks form. Note if using meringue powder beat the water and meringue powder until soft peaks form and follow steps below.

TIP: You can use an electric hand mixer if you don’t have a stand mixer.


Once the soft peaks have formed, increase mixer speed to medium-high speed, gradually add in the ½ cup of sugar and beat until stiff peaks form and the mixture has a glossy sheen to it like the photo below.


In a separate large bowl, beat whipped cream until stiff and firm. Add whipped egg whites, or meringue powder alternative, to bowl with whipped cream. (All this white mixture is blinding!)

Fold the set pumpkin mixture into the egg white and whipped cream mixture.

Do NOT stir! You don’t want your whipped cream and egg whites to go flat on you. You need to FOLD in the pumpkin mixture which is why you don’t want to let it set as long as I did!

Keep folding until the two mixtures are completely blended. Pour mixture into cool baked pie shell. Smooth top with a rubber spatula. Chill until firm. I recommend overnight, but at least 4–5 hours.


Finishing Touches

Trim with piped Homemade whipped cream, or a hefty dollop, and Pecan halves! Yuuuuuummmmm! (Lick the bowl, lick the spatula, lick your fingers…it’s a must! I won’t tell!)

Overhead shot of decorated Pumpkin Chiffon Pie with pecan halves and whipped cream.

Why do I love this pie? The crust is flaky. The pumpkin Chiffon is a special type of airy filling, like a delicious creamy pumpkin mousse. The pumpkin and spice flavors are not overpowering. To quote Goldilocks…” They’re just right!”. The perfect blend of everything!  

Slice of Pumpkin Chiffon Pie with pecan halves on a dessert plate.

I can never eat just one slice! I’ve tried…and failed! I’ll own it! I love the texture, flavors, creaminess, everything about this pie!

Whether you’re celebrating Thanksgiving or simply embracing the cozy autumn season, this pie will undoubtedly be a crowd-pleaser. Here are a few other Holiday Dessert ideas.

Great Holiday Desserts For Thanksgiving

Thanks for stopping by today. I have loved sharing my Mom’s Original Recipe for Easy Pumpkin Chiffon Pie.

I’ve got the printable right below for you. I really hope you’ll try this recipe. It’s a huge hit at our Holiday table, and I know it will be at yours too! Have a Fantastic Fall Day!

Norines Photo and signature
Yield: 8-10 servings

Pumpkin Chiffon Pie

Overhead shot of decorated Pumpkin Chiffon Pie with pecan halves and whipped cream.

A light, fluffy, creamy, deliciously amazing Pumpkin Chiffon Pie! Like Pumpkin Mousse in a crust! Perfect for family get together's and Holiday meals. Sure to become a Family Favorite!

Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes


  • 1 - 9 inch baked pie shell
  • 1 envelope unflavored gelatin
  • 1/2 cup sugar
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. allspice
  • 1/4 tsp. ginger
  • 1/4 tsp. nutmeg
  • 1 1/2 cups whipping cream
  • 3/4 cup milk
  • 2 slightly beaten egg yolks
  • 1 cup canned pumpkin
  • 2 egg whites or you can substitute 4 teaspoons of meringue powder and 4Tablespoons of Water in place of the raw egg whites. (it is 2 teaspoons of meringue powder and 2 Tablespoons of water per egg white)
  • 1/4 cup sugar


  1. Combine gelatin, 1/2 cup sugar, salt, cinnamon, ginger, allspice, and nutmeg in a medium sauce pan. Stir in milk, egg yolks, and pumpkin. Cook and stir over medium heat until mixture thickens and gelatin dissolves. Remove from heat. Pour into a bowl. Chill until partially set, checking periodically.
  2. Beat egg whites, or meringue powder and water, until soft peaks form. Gradually add sugar and continue beating on high until stiff peaks form. Beat whip cream until stiff peak form. Place whipping cream and egg whites together. Fold Pumpkin mixture into egg whites and whipping cream.
  3. Pile into baked pie crust and chill over night or at least for 4-5 hours until firm. Trim with whipped cream and nutmeg.


Cook and Prep times do not include "chill" time.

*Please note recipe contains raw eggs whites that can be substituted with 2 teaspoons of meringue powder and 2 Tablespoons of water PER egg white.

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Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 261Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 79mgSodium: 176mgCarbohydrates: 27gFiber: 1gSugar: 19gProtein: 5g

Meet Norine

Author of Norine's Nest

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Cynthia Fisher

Thursday 29th of December 2022

Verdict out on the taste but my boyfriend’s granddaughter has a recipe that belonged to her great-grandmother minus the whipping cream. We modified the recipe to include the whipping cream which gives it that great loft; along with meringue of course. We also substituted the egg whites with the meringue powder. Far too many dead chickens to risk eating uncooked eggs.Letting the pie rest overnight.

[email protected]

Wednesday 4th of January 2023

Hi Cynthia! Thank you so much for stopping by and sharing with us! We love your changes and additions! I'm beginning to wonder if the chickens are dying because they saw the cost of their eggs! ;) lol Hope you have a wonderful New Year and come back again soon. Norine

Ashlyn Schmid

Tuesday 22nd of November 2022

Is it safe to eat the raw egg whites? I wasn’t sure so I used meringue powder as a substitute and it turned out fine. The flavors/spices in the pie are phenomenal. Very good pie!! Thanks, Ashlyn Schmid.

[email protected]

Tuesday 22nd of November 2022

Hi Ashlyn! Great question. There is always a slight risk. The fact that most eggs are pasteurized greatly reduces the risk, but not entirely rule out the risk of possible salmonella, however you run the same risk with the meringue topping on pies. They are not in the oven long enough to kill off any potential contamination. Using meringue powder is a great substitute if this is a concern. I'm so happy you like the pie and I really appreciate your question and helpful tip. Have a wonderful Thanksgiving. Come back again! Norine


Sunday 19th of December 2021

I loved this, my kids loved this, my guests loved it. Just like my mother used to make. I created my own graham cracker crust with the addition of glazed pecans processed until fine and added to the processed graham crackers. I set the crust in a tart pan and refrigerated. No baking required. I decorated final pie with whipped cream rosettes, sprinkled pumpkin pie spice on, and then scattered glazed pecan pieces. Unbelievable!

[email protected]

Thursday 23rd of December 2021

Hi Alicia! Goodness me! I want to come to your house and have this pie! I love all your additions. Each one is perfect! Thanks so much for stopping by and sharing with me. I hope you have a wonderful holiday and a very Happy New Year! Merry Christmas, Norine


Thursday 10th of December 2020


[email protected]

Friday 11th of December 2020

Hi Judy! If you've already made the pie and you just don't like the look...I'd sprinkle it with powder sugar on this pie! If your pie crust is turning out darker every time...turn the heat on your oven down by 25 degrees. On a single layer pie crust that is pre-baked, you can pull the crust out once the edges begin to brown and the bottom of the crust has bubbles popping up giving you the flaky layers you desire in a pie crust. I hope this helps. Have a wonderful Christmas and Holiday Season and a very Happy New Year. Please come back soon.


Julie Lowry

Tuesday 1st of December 2020

This is the real deal. I have made this pie for about 34 years. I originally got it from the old Better Homes and Gardens Cookbook, the red and white checkered one. (I don't think you can buy it anymore). I was in WA two years ago for Thanksgiving and I had forgotten to bring this recipe with me. I looked all over the internet. I finally found the same one on this site. I was so excited. My family loves this one sooo much more than the thin cooked-in-the-oven kind. This piles up high in the pie crust and is very light and fluffy. It stays soft and creamy because of the beaten egg whites and whip cream added in. It has a creamy pumpkin taste, much lighter flavor than the baked one. ( I make the crust from my mom's recipe.) I was in Boston this year for thanksgiving and my daughter called me and wanted the recipe, she hadn't ever made it, but this is her favorite. She made 2 and said they came out perfectly. You need to try it. You'll be so glad you did. Thanks so much Norine. So glad I found this.


Saturday 25th of December 2021

@[email protected], Perfect & totally nostalgic - for me at least! Thanks, Norine! Was invited to a friend's this year & asked to bring a pumpkin pie, so decided to make "Mom's" chiffon pumpkin in addition to the traditional. Looked through her old recipe boxes & loose-leaf collection and finally resorted to looking online. This one looked about right... and was a big hit! (made it with a vanilla-wafer crust) Didn't read the Comments 'till now, but just thought I'd mention that Julie (and you) were exactly right. Just found it - *exactly* the same - in Mom's old Better Homes & Gardens cookbook (red & white checks). Definitely used many times! Penciled in the margin - she'd substituted an additional egg (3 yolks & 3 whites) - and left out the whipped cream. (not sure why - maybe $$) Anyway... Thanks for "bringing back the memories"!! in addition to THE Best Pumpkin Chiffon recipe! Duly Bookmarked.. and... Merry Christmas! Jean H

[email protected]

Tuesday 1st of December 2020

Hi Julie! Thank you so much for sharing this with me. My Mom may have found the original recipe in her Better Homes and Garden cookbook too? I'm really not sure. I just know she put it in the cookbook she wrote for me of Family Favorites as a wedding gift. This pie was always on the dessert menu for Thanksgiving growing up. I love how fluffy it is. You described it perfectly. I appreciate you stopping by and sharing with us. You made my day! Have a wonderful Christmas and a Happy New Year! Happy Nesting! Norine

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