This Pumpkin Chiffon Pie delivers all the cozy spices of traditional pumpkin pie but with a lighter, airy texture. Whipped egg whites make the filling creamy and delicate, and the recipe is quick and simple to prepare.
Published: November 11, 2017 · Modified: October 5, 2021 by Cindy Gibbs
I love autumn and all its apple and pumpkin treats. I’ve been updating some older pumpkin recipes with new photos — and I don’t mind sampling them as I go. This Pumpkin Chiffon Pie is one of my favorites: spiced like the classic but much lighter in texture. It’s a perfect dessert when you want pumpkin flavor without the dense, heavy filling.
When fall arrives I get excited and a bit overwhelmed. Once I begin sharing seasonal recipes I realize Thanksgiving is near, then Christmas follows quickly. There are always more recipes to test and share than time allows, but this pie is an easy win that comes together quickly and stores well in the fridge.
WHAT’S THE DIFFERENCE BETWEEN REGULAR PUMPKIN PIE AND PUMPKIN CHIFFON PIE?
Regular pumpkin pie is baked in the oven and has a dense custard-like filling. Pumpkin chiffon pie is cooked briefly on the stovetop, then folded into whipped egg whites and chilled until set. The whipped whites lighten the filling, giving it a soft, mousse-like texture.
INGREDIENTS FOR PUMPKIN CHIFFON PIE
- 1 deep-dish 9-inch pie shell, pre-baked*
- 1 envelope unflavored gelatin (1 tablespoon)
- 2/3 cup light brown sugar, packed
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1 1/4 cups canned or freshly cooked pumpkin puree (about 10 ounces)
- 3 large egg yolks
- 1/2 cup milk
- 3 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
HOW TO MAKE PUMPKIN CHIFFON PIE
- In a medium saucepan, combine the gelatin, brown sugar, salt, spices, pumpkin puree, egg yolks, and milk. Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil. Remove from heat and place the pan in a sink of cold water to cool. The cooked mixture should slightly mound when dropped from a spoon.
- In a clean mixing bowl, add the egg whites and cream of tartar. Using an electric mixer with the whisk attachment (or metal beaters), beat the egg whites to soft peaks. Gradually add the granulated sugar while continuing to beat until stiff peaks form.
- Gently fold the cooled pumpkin mixture into the whipped egg whites using a spatula, taking care to preserve the air. Pour the combined filling into the pre-baked pie shell, smoothing the top.
- Refrigerate the pie for at least 2 hours, or until fully set. Keep refrigerated until ready to serve.
*For instructions on pre-baking (blind baking) a pie crust, see the note below.
More great pumpkin recipes (titles only):
Perfect Pumpkin Roll
The Great Pumpkin Cake
Pumpkin Cream Cheese Muffins
Baked Pumpkin Donuts
Marbled Pumpkin Spice Cheesecake with gingersnap crust
Pumpkin Bread
Mini Pumpkin Cheesecakes
Perfect Pumpkin Pie
Pumpkin Spice Cupcakes with Cream Cheese Frosting
Pumpkin Pie Tarts
Homemade Pumpkin Torte
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Pumpkin Chiffon Pie
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- Author: Cindy @mycountrytable
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes (plus refrigeration)
- Yield: 8 servings
- Category: Pie
- Method: Cook
- Cuisine: American
Description
This pie is warmly spiced like traditional pumpkin pie but much lighter. Whipped egg whites create a creamy, airy texture that makes each slice fluffy and satisfying.
Ingredients
- 1 deep-dish 9-inch pie shell, pre-baked*
- 1 envelope unflavored gelatin (1 tablespoon)
- 2/3 cup light brown sugar, packed
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1 1/4 cups canned or freshly cooked pumpkin puree (about 10 ounces)
- 3 large egg yolks
- 1/2 cup milk
- 3 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
Instructions
- Combine the gelatin, brown sugar, salt, spices, pumpkin puree, egg yolks, and milk in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Transfer the pan to a sink filled with cold water and cool until the mixture will mound slightly from a spoon.
- In a clean mixing bowl, beat the egg whites and cream of tartar to soft peaks. Gradually add the granulated sugar and continue beating until stiff peaks form.
- Fold the cooled pumpkin mixture gently into the whipped egg whites until just combined. Pour the filling into the pre-baked pie shell and smooth the top.
- Refrigerate for at least 2 hours or until set. Keep refrigerated until serving.
Notes
- *For blind-baking a pie crust, pre-bake the empty crust according to your preferred method to ensure a crisp base before adding the chiffon filling.
- Total time listed does not include refrigeration time required for the pie to set.