Pumpkin Chiffon Pie is a tasty and unique twist on your grandmother’s traditional pumpkin pie recipe. It is lighter and airer with a divine, silky smooth flavor that’s irresistible.
As the holidays get closer and closer, it seems that life gets busier every day. Wouldn’t you agree?!
We start thinking about the meals we are going to prepare for Thanksgiving and Christmas. Our thoughts turn to how we can make a delicious meal that everyone raves about but also how we can save a little time for ourselves to enjoy the loved ones gathered in our home.
Our Pumpkin Chiffon Pie is the ideal dessert to serve at your holiday gatherings.
It is sinfully fast, easy, and can be made ahead of time. Yet the best part is that it is a no-bake pie.
Which means it’s way easier than making a traditional Pumpkin pie, and only a little easier than my irresistible pumpkin pie bars.
Make a day or two ahead of time and pull it out of the fridge when you are ready to serve.
It literally requires NO oven space on an otherwise hectic day in the kitchen.
You might be thinking this Pumpkin Chiffon Pie is just too good to be true. Well, trust me, it is TRUE and so delicious that your family will put it on their list of holiday dessert requests for years to come.
If you want unique pumpkin recipes, try my Air Fryer Pumpkin Hand Pies, The Best Pumpkin Cobbler, or Decadent Pumpkin French Toast.
Ingredients Needed For Pumpkin Chiffon Pie Recipe
- Gingersnap Cookies – crushed or crumbled finely in a food processor
- Butter – melted and unsalted, or salted
- Sugar – granulated white sugar
- Unflavored Gelatin
- Cinnamon – ground
- Allspice – contains notes of cloves, nutmeg, star anise, fennel, black pepper, and cinnamon
- Salt
- Ginger – ground
- Nutmeg – ground
- Milk – whole or 2%
- Egg Yolks
- Canned Pumpkin – puree
- Whipping Cream – prepared or homemade
- Pecans – toasted
To get the entire recipe, check out our handy printable recipe card at the bottom of the page!
How To Make Pumpkin Chiffon Pie
Here how to make this delicious and easy pumpkin pie recipe! It’s so easy that it might even replace your traditional pumpkin pie!
Step 1
Let’s start by making the crust. Mix the crushed gingersnaps and butter together in a bowl.
Press the mixture into a pie plate and chill for one hour or longer until firm.
Step 2
While the crust is chilling, prepare the filling by combining the sugar, unflavored gelatin, cinnamon, allspice, salt, ginger, nutmeg, and milk in a saucepan.
Cook on medium heat, stirring until gelatin dissolves.
Step 3
Next, in a separate bowl, lightly beat the egg yolks and stir slowly into the sugar and gelatin mixture.
Pour this mixture into a large saucepan.
Step 4
Stir the pumpkin into the saucepan and bring to a gentle boil. Reduce heat and simmer for about 2 minutes.
Step 5
Pour the mixture from the saucepan into a large bowl. Cover and chill for at least 30 minutes.
Step 6
While the pumpkin chiffon pie filling is cooling, prepare the topping by beating the whipping cream and sugar until stiff peaks form.
Fold the topping into the cooled pumpkin mixture.
Step 7
Fill the crust with the pumpkin mixture and chill for at least 4 hours.
Step 8
Top with whipped cream, serve and enjoy!
Pumpkin Chiffon Pie Recipe Notes And Tips
- This recipe will fill a 9-inch pie dish, but a 10-inch pie dish will also work. You could probably use two 6-inch pie dishes, but they may not fill them quite as high as you prefer.
- Make sure you use the canned pumpkin puree, NOT pumpkin pie filling.
- A ready-made crust will work for this recipe if you choose not to make your own or don’t have time.
- Make your own fresh pumpkin puree. Freeze what you don’t use so you will have it to make another pumpkin chiffon pie in the future.
Variations Of Pumpkin Chiffon Pie To Try
- Use graham crackers, Oreos, Nilla Wafers, or Biscoff cookies to make the crust to change things up according to your preference.
- Sprinkle the top of the pie with chopped pecans for some extra earthiness and crunch.
- Decorate the pie with whipped topping and sprinkle with a little cinnamon for extra flavor and color.
Pumpkin Chiffon Pie FAQs
Here are a few common questions I see readers ask about making pumpkin chiffon pie. If you have a question but don’t see it answered below, please leave it for me in the comments!
“Chiffon” is a cake or pie made with beaten egg whites to create its light and airy consistency.
Generally it involves folding the egg whites into a custard or pumpkin base that is stabilized with unflavored gelatin then chilled until firm.
This chiffon pie will keep in the fridge for about 3 – 4 days. If you have decorated the pie with whipped topping, you might see the whipped topping start to break down a bit after a day or so.
You sure can! This pie will freeze well, but I suggest that you freeze it before adding the whipped topping. Cover with plastic wrap or aluminum foil and place in an air-tight, freezer-safe container for up to 4 – 5 weeks.
When you remove it from the freezer, thaw it in the fridge overnight or at room temperature for a couple of hours. Add topping after the pie has thawed completely.
Yes, definitely. This pie can be made and kept in the refrigerator for 2 – 3 days in advance. I would not add the whipped topping until just before serving.
More Yummy Pumpkin Recipes You’ll Love
If you love this pumpkin chiffon pie recipe, check out these other pumpkin favs too!
- Easy Gluten-Free Pumpkin Pancakes (Paleo Approved)
- Crock Pot Pumpkin Butter
- Harry Potter Pumpkin Juice
- Pumpkin Baked Oatmeal: A Breakfast Must-Have
- Ultra Easy Pumpkin Pie Squares
Pumpkin Chiffon Pie
Ingredients
Gingersnap Crust
- 1 ¼ cups gingersnap cookies, crushed
- ⅓ cup butter, melted
Pie Filling
- 1/2 cup sugar
- 2 envelopes unflavored gelatin
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp salt
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 3/4 cup milk
- 2 egg yolks
- 1 cup canned pumpkin
Topping
- 1 cup whipping cream
- 2 tbsp sugar
- Toasted pecans
Instructions
Crust:
Mix ingredients and press into a pie plate, chill one hour or until firm.
Filling:
In a saucepan combine sugar, gelatin, cinnamon, allspice, salt, ginger, nutmeg, and milk.
Cook over medium heat until gelatin dissolves.
Beat egg yolks slightly and slowly stir in some of the mixture then put all in saucepan
Stir in pumpkin, bring to a gentle boil, reduce heat and simmer for 2 minutes.
Transfer to a large bowl, cover, and chill for 30 minutes.
Topping:
Beat whipping cream and sugar until stiff peaks form then fold into pumpkin mixture.
Fill crust and chill for 4 hours.
Serve with whipped cream and toasted pecans.
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