If you love pumpkin pie but wish it were lighter and fluffier, this Pumpkin Chiffon Pie Recipe is about to become your new favorite.
Instead of a dense baked custard, the filling is a silky pumpkin mixture that gets folded with whipped egg whites, so every bite practically melts on your tongue.
It has all the warm cinnamon and nutmeg flavor you expect from a holiday pumpkin dessert, just in a cloud-like, mousse-style texture.
If you already love my Fresh Pumpkin Pie Recipe, this lighter version is going to win you over just as fast.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
| Chill Time | 4 hours |
| Total Time | 4 hours 45 minutes |
| Servings | 8 slices |
| Difficulty Level | Moderate |
Why You’ll Love This Pumpkin Chiffon Pie Recipe
This pie takes everything you already love about pumpkin pie and makes it lighter.
The texture is soft, airy, and almost mousse-like, so it never feels heavy after a big holiday meal.
It also happens to be a fantastic make-ahead dessert, since it needs to chill before serving anyway.
You might also enjoy: Pumpkin Spice Hot Chocolate Recipe for the same cozy fall flavors in a mug.
That means one less thing to worry about on a busy holiday cooking day.
- Light, airy, mousse-like texture instead of a dense custard
- Classic warm spices like cinnamon, ginger, and nutmeg
- Great make-ahead dessert for busy holidays
- No oven needed for the filling, just a stovetop and a mixer
- A refreshing change from traditional baked pumpkin pie
Ingredients
Most of these ingredients are pantry staples you probably already have around during the fall baking season.
The star players are the canned pumpkin, gelatin, and eggs, which work together to create that signature chiffon texture, and the technique borrows a little from my Pumpkin Pie With Sweetened Condensed Milk.
- 1 baked 9 inch pie crust, cooled completely
- 1 envelope (about 2 1/4 teaspoons) unflavored gelatin
- 1/4 cup cold water
- 3 large egg yolks
- 3/4 cup granulated sugar, divided
- 1 can (15 ounces) pure pumpkin puree
- 3/4 cup whole milk
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon pure vanilla extract
Kitchen Equipment Needed
Nothing fancy is required here, though a stand mixer will make whipping the egg whites and cream much easier on your arms.
Read Also: Flaky Pie Crust Recipe
- 9 inch pie plate
- Medium saucepan
- Stand mixer or hand mixer
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Pie weights (if blind baking your own crust)
Recommended Products for This Recipe
These are a few products I personally rely on whenever I make chiffon pies, similar to what I recommend for my Vodka Pie Crust Recipe.
They take a lot of the guesswork and elbow grease out of the process.
1. KitchenAid Stand Mixer
Whipping egg whites to stiff, glossy peaks by hand is exhausting, and this recipe needs that structure for the pie to set properly.
A stand mixer handles both the egg whites and the whipped cream topping with almost no effort.
2. Ceramic Pie Weights
If you are blind baking your own crust, ceramic pie weights heat more evenly than dried beans and help keep the bottom crust from puffing up or shrinking.
They are reusable for years of holiday baking.
3. Glass Mixing Bowl Set
A nested set of glass bowls is genuinely useful for this recipe since you need separate bowls for the pumpkin custard, the egg whites, and the whipped cream.
Glass also does not absorb odors the way some plastic bowls do.
4. OXO Good Grips Whisk
A sturdy balloon whisk makes quick work of dissolving the gelatin smoothly into the hot pumpkin mixture, which is one of the most important steps for a silky, lump free filling.
5. Glass Pie Dish
A glass pie dish lets you see exactly how golden your crust is getting while it bakes, which helps you avoid overbaking or underbaking.
It also transitions easily from oven to fridge for the chilling step.
Step-by-Step Instructions: How to Make Pumpkin Chiffon Pie
1. Bake and Cool the Pie Crust
- If your crust is not already baked, roll it out and fit it into a 9 inch pie plate, then crimp the edges however you like. I use the same method as my Lattice Pie Crust Recipe for the edges, just left plain instead of woven.
- Line the crust with parchment paper and fill it with pie weights, then bake at 400°F for 15 minutes.
- Remove the weights and parchment, then bake for another 10 to 12 minutes until the crust is golden brown all over.
- Let the crust cool completely on a wire rack before you add any filling, since a warm crust can make the chiffon filling melt and slide.
2. Soften the Gelatin
- Pour the 1/4 cup of cold water into a small bowl.
- Sprinkle the envelope of unflavored gelatin evenly over the water.
- Let it sit undisturbed for 5 to 10 minutes so the gelatin fully softens and blooms. It should look wrinkled and gel-like when it is ready.
3. Cook the Pumpkin Custard
- In a medium saucepan, whisk together the egg yolks and 1/2 cup of the granulated sugar until the mixture looks pale and slightly thickened. This same base technique is what makes my Pumpkin Pie Recipe From Scratch so rich.
- Whisk in the pumpkin puree, whole milk, salt, cinnamon, ginger, nutmeg, and cloves until fully combined.
- Place the saucepan over medium heat and cook, stirring constantly with a whisk or rubber spatula, for about 8 to 10 minutes.
- The mixture is ready once it thickens enough to coat the back of a spoon and reaches a gentle simmer. Do not let it come to a full boil, or the eggs may scramble.
- Remove the pan from the heat and immediately whisk in the softened gelatin until it is completely dissolved and no lumps remain.
4. Chill the Custard
- Pour the pumpkin custard into a large mixing bowl.
- Cover the surface directly with plastic wrap to prevent a skin from forming.
- Refrigerate for about 30 to 45 minutes, checking occasionally, until the mixture has cooled and starts to mound slightly when dropped from a spoon. It should not be fully set, just thickened and cool.
5. Whip the Egg Whites
- In a clean, dry mixing bowl, add the egg whites and cream of tartar.
- Beat on medium speed until foamy, then increase the speed to medium-high.
- Gradually add the remaining 1/4 cup of granulated sugar while beating.
- Continue beating until the egg whites hold stiff, glossy peaks, which usually takes 3 to 5 minutes.
6. Fold and Fill
- Add about one third of the whipped egg whites to the chilled pumpkin custard and gently whisk them in to lighten the mixture.
- Add the remaining egg whites and use a rubber spatula to fold them in gently, scraping from the bottom of the bowl up and over.
- Continue folding just until no white streaks remain, being careful not to deflate the mixture.
- Pour the pumpkin chiffon filling into the cooled, baked pie crust and smooth the top with your spatula.
7. Chill the Pie
- Cover the pie loosely with plastic wrap, being careful it does not touch the filling.
- Refrigerate for at least 4 hours, though overnight is even better, until the filling is fully set and holds its shape when sliced.
8. Make the Whipped Cream Topping
- In a chilled mixing bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract.
- Beat on medium-high speed until soft to medium peaks form, about 2 to 3 minutes.
- Spread or pipe the whipped cream over the chilled pie right before serving.
Tips for The Best Pumpkin Chiffon Pie
A few small details make a big difference in how this pie turns out.
Following these tips helps you avoid the most common chiffon pie problems, like a runny filling or a grainy texture.
These are the same lessons I learned while testing my Maple Brown Butter Pumpkin Pie Recipe.
- Make sure your mixing bowl and beaters are completely grease-free before whipping the egg whites, or they will not reach stiff peaks
- Cook the pumpkin custard low and slow to avoid curdling the egg yolks
- Do not skip chilling the custard before folding, or the egg whites will deflate instantly
- Use room temperature egg whites, since they whip up fuller and faster than cold ones
- Give the pie the full chilling time it needs, since slicing too early can cause it to collapse
Serving Suggestions
This pie is rich enough to stand on its own, but a few extra touches can make it feel even more special for a holiday table.
I love serving mine alongside a slice of Dutch Apple Pie so guests can pick their favorite or try a little of both.
- A light dusting of ground cinnamon or nutmeg over the whipped cream topping
- A few candied pecans scattered on top for crunch
- A drizzle of caramel sauce around the plate
- Fresh whipped cream on the side for anyone who wants extra
- A hot cup of coffee or spiced cider alongside each slice
Variations of Pumpkin Chiffon Pie
Once you have the base recipe down, it is easy to switch things up depending on what you are craving or who you are serving.
For another cool and creamy pumpkin dessert, check out my No Bake Pumpkin Cheesecake Recipe, which shares that same light, chilled texture.
- Swap the pastry crust for a graham cracker or gingersnap crumb crust for extra spice
- Add a tablespoon of dark rum or bourbon to the custard for a grown-up twist
- Fold in a handful of toasted pecans for texture
- Use coconut milk and coconut cream in place of dairy for a lactose-free version
- Top with a maple whipped cream instead of vanilla for extra fall flavor
Storage and Reheating
Because this pie has a chilled, gelatin-based filling, it needs to stay refrigerated rather than sitting out at room temperature.
It also does not freeze particularly well once assembled, since the texture can turn watery after thawing, unlike a firmer bake such as my Pumpkin Cheesecake Recipe.
- Store the pie covered in the refrigerator for up to 4 days
- Keep it away from strong-smelling foods, since the filling can absorb odors
- Add the whipped cream topping only to the portion you plan to serve if you are storing leftovers
- Do not freeze the assembled pie, as the chiffon texture does not hold up well after thawing
- If you want to freeze ahead, freeze the baked, unfilled crust separately and make the filling fresh
Nutritional Facts
Another favorite: Sweet Potato Pie Recipe if you want to compare notes on a similarly spiced holiday classic.
| Nutrition (Per Slice, 1 of 8) | |
|---|---|
| Calories | 310 |
| Total Fat | 18g |
| Saturated Fat | 9g |
| Cholesterol | 115mg |
| Sodium | 230mg |
| Total Carbohydrates | 33g |
| Dietary Fiber | 2g |
| Sugars | 21g |
| Protein | 5g |
Health Benefits of Key Ingredients
Pumpkin desserts are not exactly health food, but a few of the ingredients here do offer some genuine nutritional perks.
Pumpkin puree in particular is one of the more nutrient-dense dessert bases you can use.
If you love pumpkin in your baking, my Pumpkin Mousse Recipe is another great way to enjoy those same benefits in a different form.
- Pumpkin puree is rich in vitamin A, which supports eye health and immune function
- Pumpkin also provides fiber, which can help with digestion
- Eggs contribute protein along with vitamins B12 and D
- Cinnamon and ginger both have natural anti-inflammatory properties
- Milk and cream provide calcium for bone health
FAQs About Pumpkin Chiffon Pie
1. What is the difference between pumpkin pie and pumpkin chiffon pie?
Traditional pumpkin pie is a dense baked custard made with eggs, pumpkin, and cream that sets in the oven.
Pumpkin chiffon pie is never fully baked as a filling, instead relying on gelatin and whipped egg whites for a lighter, airier, mousse-like texture, closer in spirit to a Lemon Meringue Pie Recipe than a classic custard pie.
2. Can I make this pie ahead of time?
Yes, this is actually a great make-ahead dessert since it needs several hours to chill anyway.
You can make it up to a day in advance and add the whipped cream topping right before serving.
Read Also: Apple Crumble Pie Recipe
3. Why did my chiffon pie not set properly?
This usually happens if the gelatin was not fully dissolved or if the custard was not chilled long enough before the egg whites were folded in.
Make sure the gelatin is completely smooth in the hot mixture and give the pie the full recommended chilling time, the same care that goes into a good Coconut Cream Pie Recipe.
4. Is it safe to eat pie with whipped raw egg whites?
Traditional recipes use raw whipped egg whites, but you can use pasteurized eggs for extra peace of mind.
If you prefer a fully cooked version, whip the egg whites with sugar over a double boiler until they reach 160°F before folding them in.
You might also enjoy: Chocolate Pecan Pie Recipe
5. Can I use fresh pumpkin instead of canned?
You can, though canned pumpkin puree tends to give a more consistent texture and moisture level for chiffon fillings than what I use in my Banana Cream Pie Recipe.
If you do use fresh, make sure to drain it well so the custard is not too watery.
Pumpkin Chiffon Pie
Ingredients
- 1 baked 9-inch pie crust cooled completely
- 1 envelope unflavored gelatin about 2 1/4 teaspoons
- 0.25 cup cold water 60ml
- 3 large egg yolks
- 0.75 cup granulated sugar 150g, divided
- 15 ounces pure pumpkin puree 425g, 1 can
- 0.75 cup whole milk 180ml
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.125 teaspoon ground cloves
- 3 large egg whites room temperature
- 0.25 teaspoon cream of tartar
- 1 cup heavy whipping cream 240ml, cold
- 2 tablespoons powdered sugar
- 0.5 teaspoon pure vanilla extract
Equipment
- 9-inch pie plate
- Medium saucepan
- Stand mixer or hand mixer
- Mixing bowls Nested set recommended
- Whisk Balloon whisk recommended
- Rubber spatula
- Measuring cups and spoons
- Pie weights If blind baking your own crust (optional)
- Parchment paper If blind baking your own crust (optional)
Method
- If your crust is not already baked, roll it out and fit it into a 9-inch pie plate, then crimp the edges. Line with parchment paper and fill with pie weights, then bake at 400°F for 15 minutes. Remove weights and parchment, then bake another 10-12 minutes until golden. Let cool completely before filling.
- Pour the cold water into a small bowl and sprinkle the gelatin evenly over the surface. Let it sit undisturbed for 5-10 minutes to soften and bloom until wrinkled and gel-like.
- In a medium saucepan, whisk together the egg yolks and 1/2 cup of the granulated sugar until pale and slightly thickened. Whisk in the pumpkin puree, milk, salt, cinnamon, ginger, nutmeg, and cloves until fully combined.
- Place over medium heat and cook, stirring constantly, for 8-10 minutes until thickened enough to coat the back of a spoon and reaches a gentle simmer. Do not let it boil. Remove from heat and whisk in the softened gelatin until completely dissolved.
- Pour the custard into a large mixing bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for 30-45 minutes, checking occasionally, until cooled and mounded slightly when dropped from a spoon.
- In a clean, dry mixing bowl, add the egg whites and cream of tartar. Beat on medium speed until foamy, then increase to medium-high and gradually add the remaining 1/4 cup of sugar. Continue beating until stiff, glossy peaks form, about 3-5 minutes.
- Add one third of the whipped egg whites to the chilled custard and whisk gently to lighten. Add the remaining whites and fold with a rubber spatula, scraping from the bottom up, until no white streaks remain. Pour into the cooled crust and smooth the top.
- Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or overnight, until fully set and holds its shape when sliced.
- In a chilled mixing bowl, beat the cold heavy cream, powdered sugar, and vanilla on medium-high speed until soft to medium peaks form, about 2-3 minutes. Spread or pipe over the chilled pie right before serving.
Nutrition
Notes
- Gelatin blooming: Do not skip blooming the gelatin in cold water for 5-10 minutes. This ensures it dissolves smoothly into the hot custard without lumps.
- Grease-free bowls: Make sure your mixing bowl and beaters are completely grease-free before whipping egg whites, or they will not reach stiff peaks.
- Chill before folding: The custard must be cooled but not fully set before folding in the egg whites. If it’s too warm, the egg whites will deflate instantly.
- Room temperature egg whites: Use room temperature egg whites for maximum volume. Cold whites whip up slower and less fully.
- Don’t overbake the crust: Watch the crust carefully during the second bake to avoid burning. A glass pie dish helps you see the color.
- Make-ahead tip: This pie can be made up to 24 hours in advance. Add the whipped cream topping just before serving for the best presentation.
- Storage: Store the pie covered in the refrigerator for up to 4 days. Add whipped cream only to the portion you plan to serve if storing leftovers.
- No freezing: Do not freeze the assembled pie, as the chiffon texture becomes watery after thawing. You can freeze the baked, unfilled crust separately.
- Variation: Swap the pastry crust for a graham cracker or gingersnap crumb crust for extra spice. Add a tablespoon of dark rum or bourbon to the custard for a grown-up twist.
- Lactose-free option: Use coconut milk and coconut cream in place of dairy for a lactose-free version.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Pumpkin Chiffon Pie Recipe is proof that pumpkin pie does not have to be heavy to be delicious.
It is light, spiced just right, and always a hit whenever I bring it to a holiday gathering.
I hope it becomes a new tradition at your table too. If you give this recipe a try, I would love to hear how it turned out, so drop a comment below or share a photo here.
Recommended:
- Whipped Pumpkin Pie Recipe
- Pumpkin Cheesecake Bars Recipe
- Vegan Maple Pecan Pie Recipe
- Thanksgiving Recipes
- Quick And Easy Thanksgiving Desserts
