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!
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.
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!
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.
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!)
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!
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
- Cranberry Apple Pie
- Spiced Ginger Ale Cupcakes
- Cranberry Orange Cake with Orange Butter Glaze
- Pumpkin Cake with Cream Cheese Frosting
- Dutch Apple Pie
- Pumpkin Chocolate Chip Dump Cake
- Chocolate Cashew Pie
- Pumpkin Walnut Cake with Orange Glaze
- Caramel Pecan Cheesecake Pie
- Old Fashioned Sweet Potato Pie from Julia’s Simply Southern
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!
- 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
- 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.
- 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.
- 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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Serving Size:1 slice
Amount Per Serving: Calories: 261Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 79mgSodium: 176mgCarbohydrates: 27gFiber: 1gSugar: 19gProtein: 5g