I like this recipe because it takes the traditional pumpkin pie flavor and makes it feel almost mousse-like. The spices are cozy, the pumpkin is rich, and the texture is silky yet light. I also enjoy that it can be made ahead of time and kept in the fridge until serving, which makes holiday prep easier for me.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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, 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
Directions
I combine the gelatin, brown sugar, salt, spices, pumpkin, egg yolks, and milk in a saucepan. I cook over medium heat, stirring constantly until it comes to a boil.
I set the pan in a sink of cold water to cool until the mixture slightly mounds when dropped from a spoon.
In a mixing bowl, I beat the egg whites and cream of tartar until soft peaks form. I gradually add the granulated sugar and continue beating until stiff peaks form.
I fold the cooled pumpkin mixture into the beaten egg whites using a spatula.
I pour the filling into the pre-baked pie shell and refrigerate for at least 2 hours until fully set.
I keep the pie refrigerated until ready to serve.
Servings and Timing
This recipe makes 8 servings. It takes about 10 minutes to prep and 5 minutes to cook, plus at least 2 hours of refrigeration, for a total active time of 15 minutes.
Variations
Sometimes I add a splash of vanilla extract to the filling for extra warmth. I also like topping the pie with whipped cream and a sprinkle of cinnamon just before serving. For a twist, I’ve swapped the graham cracker crust for the traditional pastry shell, which gives a slightly different texture and flavor.
Storage/Reheating
I keep this pie covered in the refrigerator for up to 3 days. Since it’s a chiffon pie, I don’t freeze it or reheat it—the texture is best when served cold straight from the fridge.
FAQs
What makes this pie different from regular pumpkin pie?
Beaten egg whites make it lighter, creamier, and less dense than a traditional pumpkin pie.
Can I make this ahead of time?
Yes, I like to make it the day before serving so it has plenty of time to chill and set.
Do I need to bake the filling?
No, the filling sets with gelatin and beaten egg whites, so it only needs refrigeration.
Can I use fresh pumpkin instead of canned?
Yes, I just make sure it’s well-pureed and smooth.
Can I skip the gelatin?
No, the gelatin helps the pie set properly and hold its structure.
How do I know when the pumpkin mixture is cooled enough?
It should be thick enough to slightly mound when dropped from a spoon.
Can I use a graham cracker crust?
Yes, it works just as well and adds a nice sweetness to the pie.
How should I garnish this pie?
I like topping it with whipped cream, cinnamon, or even candied pecans.
Can I freeze pumpkin chiffon pie?
No, freezing changes the texture and causes it to weep when thawed.
How long does it need to chill?
At least 2 hours, though overnight is best for a firmer set.
Conclusion
I love pumpkin chiffon pie because it gives me all the flavors of pumpkin pie in a lighter, airy version. The fluffy filling, warm spices, and buttery crust make every slice a delight. For me, it’s the kind of dessert that feels festive and indulgent while still refreshing enough to enjoy after a big holiday meal.
A lighter, airier take on classic pumpkin pie, this pumpkin chiffon pie combines warm spices, pumpkin puree, and whipped egg whites for a fluffy, mousse-like holiday dessert.
In a saucepan, combine gelatin, brown sugar, salt, spices, pumpkin, egg yolks, and milk. Cook over medium heat, stirring constantly, until mixture comes to a boil.
Set saucepan in cold water bath to cool until mixture slightly mounds when dropped from a spoon.
In a mixing bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar and beat until stiff peaks form.
Gently fold cooled pumpkin mixture into beaten egg whites until fully combined.
Pour filling into pre-baked pie shell and refrigerate at least 2 hours until fully set.
Keep chilled until ready to serve. Garnish with whipped cream and a sprinkle of cinnamon if desired.
Notes
For extra flavor, add a splash of vanilla extract to the filling.
Top with whipped cream, cinnamon, or candied pecans before serving.
A graham cracker crust can be used instead of pastry crust for a sweeter variation.
