Chiffon pies aren’t the most popular pie these days, with both fancier and much simpler pies being the most commonly made desserts. However, this recipe for pumpkin chiffon pie is super simple to make and insanely delicious at the same time!
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Pumpkin Chiffon Pie
A chiffon pie is the sort of pie that people ordered a lot during the first half of the 20th century but then died away really quickly.
The ideal goal of a great chiffon pie is to make it, as the old Crisco adverts used to say, “fluffy, flaky and feather light!” This lightness is achieved using a combination of meringue and gelatin in the filling, giving it an otherworldly lightness that is almost like biting through some Swiss meringue.
Pumpkin Chiffon Pie Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Blind baked pie crust
• Graham Cracker Crust
• Envelope of unflavored gelatin
• White sugar
• Pumpkin pie spice
• Whole milk
• Egg yolks
• Canned pumpkin
Meringue Whipped Cream
• pasteurized egg whites from a carton
• White sugar
• Cream of tartar
• Whipping cream
How To Make Pumpkin Chiffon Pie
• Prepare your pie crust of choice and set aside
• Combine all of the ingredients for the pumpkin filling into a heavy-bottomed, medium-size saucepan
• Cook the mixture over medium heat, stirring continuously until the gelatin dissolves
• Let the mixture come to a low boil, and then remove and chill until partially set
• Prepare the meringue by beating the egg whites and cream of tartar together until soft peaks form
• Gradually add the sugar and beat until stiff peaks form
• In another bowl, beat the whipped cream until stiff peaks form
• Fold in the meringue and the whipped cream into the pumpkin mixture gently, until completely combined
• Spoon the mixture into the prepared pie crust
• Chill for 2 hours, or until completely firm
• Top the whole thing with dollops of whipped cream and a sprinkle of pumpkin pie spice
What is a Chiffon Pie?
A chiffon pie is simply a flavored custard or curd pie where the filling isn’t baked in the oven but is actually set with gelatin and combined with whipped egg whites for a light as air texture.
There are also mock chiffon pie recipes that utilize gelatin mixes and artificial whipped cream substitutes like a cool whip so as to avoid dealing with egg whites.
My recipe has the best of both worlds; it is a pure chiffon pie thanks to its use of meringue, but it also uses whipping cream as well!
The extra whipping cream in the meringue gives it an insanely thick and decadent, yet still light and airy texture and flavor, making something filling and delicious, yet still surprisingly delicate.
Pasteurized Egg Whites
For food safety, I always use pasteurized egg whites from a carton and not raw ones. Use cream of tartar to help whip them into peaks! It’s not worth the risk to use the raw ones, keep them from the recipe and make meringue cookies instead!
Which Type Of Crust Should You Choose?
The great thing about this recipe is that it is more about the filling and specific techniques of making the texture as light as possible. However, because of this, the actual crust doesn’t really matter whatsoever.
This is why the recipe says to use either a regular pie crust or use a graham cracker crust.
For the normal pie crust, either use your favorite pie crust recipe or just buy a regular one from a supermarket.
For the graham cracker crust, simply break up a whole packet of graham crackers using a rolling pin, and then mix it with enough melted butter to get it to stick together. Make sure to use unsalted butter and add a little bit of salt – if you use salted butter, it will end up way too salty.
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Pumpkin Chiffon Pie
- Prep Time
- 30 minutes
- Karlynn Johnston
Crust (choose one)
- one 9 inch blind baked pie crust
- Graham Cracker Crust
- 1 envelope envelope unflavored gelatin
- 1/2 cup white sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 3 large egg yolks beaten slightly
- 1 1/4 cups canned pumpkin
Meringue & Whipped Cream
- 6 tablespoons pasteurized egg whites
- 1/4 cup white sugar
- 3/4 teaspoon cream of tartar
- 1/2 cup whipping cream
- Prepare your pie crust of choice and set aside.
- Combine all of the ingredients for the pumpkin filling into a heavy-bottomed medium size saucepan. Over medium heat, cook the mixture, stirring continuously until the gelatin dissolves. Let the mixture come to a low boil, then remove and chill until partially set.
- Prepare the meringue. Beat the egg whites and cream of tartar together until soft peaks form. Gradually add the sugar and beat until stiff peaks form.
- In another bowl, beat the whipped cream until stiff peaks form.
- Fold in the meringue and the whipped cream into the pumpkin mixture gently, until completely combined. Spoon into the prepared pie crust.
- Chill for 2-3 hours until completely firm.
- Top with dollops of whipped cream and a sprinkle of pumpkin pie spice.
- Traditionally egg whites are used, but for food safety use pasteurized egg whites from a carton instead.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.