Best Classic Pumpkin Chiffon Pie Recipe
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!
Ingredients
- 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.
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!)
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!
Pumpkin Chiffon Pie
Ingredients
- 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
Instructions
- 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.
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.
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
@[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
Hi Jean!
Thank you for taking the time to stop by and share. I loved reading your comment. I also have loved hearing that this recipe was originally posted in Better Homes and Gardens. I just knew that Mom always made it and put it in my recipe book she made for me. It’s such a great recipe. I’ve never had anyone tell me they didn’t like it!
Thanks again for sharing and I hope you’ll stop by again soon.
Norine
I haven’t been able to find any unflavored gelatin. What can I substitute?
Hi Tina,
I’m not sure the substitutes for unflavored gelatin are going to be much better but you can use 4 sheets of Leaf (sheet) gelatin for each packet of unflavored gelatin. You can also use 2 teaspoons of agar powder. I wouldn’t even know where to begin to tell you to find those two products. Knox generally is the biggest maker of unflavored gelatin. Have you tried Amazon or a local bake shop to see if they may have some they could sell you? I’m sorry, I know our current situation makes finding ingredients tough right now.
Hope I helped a little. Thanks for stopping by!
~Norine
@[email protected], Thanks for all the information 😊 I have one more store then Amazon . My problem is I need it now !!
@Tina, I bought Kroger brand unflavored gelatin
Do you know if this will be as good if made a day ahead? I’m concerned about the crust getting soggy.
Hi Ginger!
This pie bakes up beautifully ahead of time. I always make mine a day or two before the holidays and it’s perfect. I actually think the flavors intensify a tad as it refrigerates. The crust will not be soggy. It will be perfect.
Hope this helps you out. Thanks so much for stopping by. Have a great week.
Norine
Better than classic pumpkin pie…by a mile. Recipe is PERFECT. Thanks for posting this. You know what you’re doing when it comes to pumpkin. 🙂
How long does it normally take to set before you can mix in egg whites
Hi Vanessa!
It depends. I’d say about an hour to an hour and half. It’s got that gelatin in it so it can take a little while to set. You want a soft set to it. The waiting is the hardest part. 😉 Hope that helps. This is a delicious pie and you’ll love it. Thanks for stopping by and visiting my Nest. Have a wonderful Thanksgiving.
Happy Nesting~
Norine
Thank you so much, Norine! I’m about to start baking right now. Can’t wait to taste this on Thursday! Appreciate you getting back to me so fast.
You are so welcome Kristi! I can’t wait to hear how ya like it! 🙂
Hi Norine! Found you through Pinterest and would love to make this for Thanksgiving. I’m making your crust, too. Quick question…how long do you bake the crust for? Do you use pie weights in it or do you find that the poked holes are enough to keep it from rising? Thank you so much!
Hi Kristi! Thanks for your questions! I bake my crust for about 10-15 minutes. I check it after 10 and if it looks done with light…very light tan edges I pull it out. I like a really flaky crust so I watch mine that it doesn’t over cook. I don’t use weights, because truthfully, I don’t have them. (They are on my “to get” list! Fingers crossed Santa will bring some! lol) If you have them I would use them. Poking holes really helps to cut down on bubbles rising, but it doesn’t eliminate it completely. If you have any other questions please feel free to ask! You are going to L.O.V.E. this pie! It’s Sooooo Good! 😉 Thanks for stopping by and visiting! Have a GREAT Thanksgiving!
This is now my #1 favorite Pumpkin dessert, chocolate chip pumpkin cookies have been demoted to #2!! It’s true!! This Pumpkin Chiffon Pie is like a piece of Pumpkin heaven, so light .. fluffy .. creamy! YUM! I normally don’t like pie crust, but THIS pie crust was so flaky and delightful! The pumpkin is lite and not over powering at all, I tried my best to savor every.single.bite. but before I knew it, my plate was empty and I was left WANTING more! I can hardly wait til I get to treat myself to another slice! A BIG slice!
Awww! Thanks Chelcie! I’m so glad you liked it! It seriously is my favorite pumpkin pie…EVER! You described it perfectly. It hits your mouth and it’s like “Ahhhhhhhhhhhhh…heaven!” I really appreciate the compliment on the pie crust! One thing I love is a light flaky crust. You’re the best! I really appreciate your comments. Have a GREAT day and a Happy Halloween!