This Pumpkin Chiffon Pie is a lighter version of the traditional Pumpkin Pie. It's the perfect dessert to end a big holiday feast whether it is Thanksgiving or Christmas. It's a great dessert for our gluten-free friends too! Serve topped with cinnamon whipped cream or, go for it, with a scoop of vanilla ice cream.
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Light & airy with pumpkin flavor, perfect for a holiday dessert!
I am so excited that the holiday season is finally here! I consider once Halloween is over the Thanksgiving-Christmas celebration can begin in earnest.
My first thought for Thanksgiving is the traditional pumpkin pie (my mom's recipe, of course!). However, I changed things up and made this deliciously light Pumpkin Chiffon Pie. It has all the same delicious flavors of your favorite pie just in a slightly different package. Plus, all the cooking is done before it goes into the crust so no extra baking is necessary.
I do love baking pies but with only two of us left at home I don't get much of a chance until the holidays roll around. Then I start on a spree and make all my favorites, French Apple Pie, my combo Pumpkin Pecan Pie, not to mention an over-the-top Salted Caramel Chocolate Pie.
And when it comes to this chiffon pumpkin pie, the pecan nut crust makes all the difference between a ho-hum pie and an awesome pie. Just look at that crunchy goodness under all that light, flavorful pumpkin chiffon! Don't like pecans? No problem, almost any nut can be used.
What is chiffon pie?
The original recipe for Chiffon Pie was developed in 1926 by Monroe Boston Strause, also known as the Pie King. A chiffon pie is any kind of pie where the filling is made by folding meringue into a pie base that has been stabilized with gelatin. Chiffon makes a pie with a light and airy filling.
Pumpkin Chiffon Pie vs Pumpkin Pie
The difference between pumpkin pie and pumpkin chiffon pie has three factors - the preparation method (bake or no bake), filling, and crust.
- Traditional pumpkin pie is baked and has a dense filling and pastry pie crust.
- Chiffon pumpkin pie is not baked and has a light and airy filling with a nut, gingersnap, or graham cracker crust.
Why You'll Love This Chiffon Pumpkin Pie Recipe
Cinnamon, ginger, and nutmeg give this easy pumpkin chiffon pie all the warm flavors of fall.
The beaten egg whites give the pumpkin filling a light, airy texture. It's the perfect dessert after a big meal.
Add in the pecan crust and it makes the perfect gluten-free dessert that everyone will love.
Ingredients
Nut Crust
- Ground pecans - you can also use walnuts, black walnuts, almonds or hazelnuts, or a combination of two or more
- Sugar
- Cinnamon
- Butter - either salted or unsalted is fine
Pumpkin Chiffon
- Pure pumpkin puree - make sure to use pure pumpkin and not pumpkin pie filling
- Evaporated milk - adds a stronger, sweeter taste than regular milk
- Light Brown Sugar/Granulated Sugar - adds sweetness
- Eggs - eggs are divided, the yolks provide richness to the pumpkin and the whipped whites give it the chiffon lightness
- Orange juice or Apple Cider - gives it an extra punch of flavor
- Unflavored gelatin - used for thickening the base. Knox brand is recommended.
- Cinnamon, ginger, nutmeg - the warm spices of fall that give the pumpkin its traditional flavor
- Salt - enhances all the flavors
Cinnamon Whipped Cream
- Heavy Cream - make sure it is very cold
- Sugar
- Cinnamon
- Vanilla Extract
How to Make Pumpkin Chiffon Pie
Nut Crust
- Place ground pecans in a medium bowl with cinnamon and sugar.
- Add melted butter and stir well.
- Pour the nut mixture into a pie plate and press it onto the bottom and up the sides.
- Place the crust in the refrigerator for an hour or bake it at 350°F for 10 to 15 minutes and let it cool for 30 minutes.
Pumpkin Chiffon Filling
- Place pumpkin, milk, light brown sugar, egg yolks, and spices into a medium saucepan.
- Whisk together then cook, stirring constantly, for about 9 minutes or until the mixture starts to steam. You can check the temperature on an instant-read thermometer to be sure. It should read 160°F. Remove from heat and add gelatin that has been mixed with apple cider or orange juice and allowed to gel.
- Whip egg whites on high speed until medium peaks form then add sugar slowly and continue to beat until stiff peaks form.
- Fold in half the egg whites.
- Add remaining egg whites and fold in until no white streaks are visible.
- Pour the filling into the cooled crust and use a rubber spatula to spread it in the crust and smooth the top.
Cinnamon Whipped Cream
Just before you are ready to serve, make the cinnamon whipped cream:
- Place all the ingredients in a cold bowl.
- Whip using an electric mixer until stiff peaks form.
- You can either dollop the whipped cream on each slice or pipe it around the outside.
Recipe Notes and Tips
- If you are concerned with using raw eggs in a no-bake pie, use pasteurized eggs.
- You can substitute the cinnamon, ginger, and nutmeg with 2 teaspoons of pumpkin pie spice.
- Don't over-whip the egg whites. Whip egg white just until stiff peaks form. Over-whipping them will cause them to curdle and break.
- Wait until serving to top the pie with whipped cream.
- If you don't want to pipe the whipped cream on top, simply spread it over the filling.
- Add extra flavor and crunch by sprinkling toasted chopped pecans and ground cinnamon over the whipped cream topping.
Crust Variations
If you want to make this pie without nuts due to nut allergy or personal preference, you can easily do so! Here are some ideas:
- Baked Pastry Crust
- Gingersnap Crust
- Graham Cracker Crust
- Shortbread Crust
- No Crust - spoon the filling into small dishes or jars
How to Store
It is best to store the pie without the whipped cream topping because whipped cream will deflate and turn into a liquid.
Cover the pie with plastic wrap or place it in an airtight container in the refrigerator. It will last up to 4 days.
To Freeze: Cover the pie first with a layer of plastic wrap and then with aluminum foil. Freeze for up to 3 months. Thaw the pie in the refrigerator overnight.
Your guests will thank you for this lighter-than-air dessert but, watch out, it's so delicious they may come back for seconds! Enjoy!
More Pumpkin Recipes
Pumpkin Streusel Bread with maple and pecans to enjoy for breakfast or a snack.
Chocolate Cake Roll rolls a chocolate sponge cake around a pumpkin cream cheese filling.
Pumpkin Egg Nog from Champagne Tastes is a fall take on a winter classic.
Pumpkin Dump Cake is an easy dump and bake dessert made in a skillet.
Find more easy Thanksgiving dessert recipes right here on 2CM!
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Pumpkin Chiffon Pie
Ingredients
Nut Crust
- 2 ½ cups pecans, ground
- ¼ teaspoon cinnamon
- ⅓ cup sugar
- 4 Tablespoons butter melted
Pumpkin Chiffon
- 3 Tablespoons apple cider or orange juice
- ¼ oz packet unflavored gelatin
- 15 oz can pure pumpkin
- 1 cup evaporated milk
- ½ cup light brown sugar packed
- 3 large eggs separated
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅓ cup sugar
Cinnamon Whipped Cream
- 1 cup very cold heavy cream
- 3 Tablespoons sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
Instructions
Nut Crust
- In a medium bowl, mix together pecans, cinnamon and sugar. Melt butter and add to pecan mixture. Once all has been incorporated, pour into a 9" pie plate and press into bottom and up sides. Refrigerate for one hour.Optional: In lieu of refrigerating you can bake the crust in a 350 degrees oven for 10-15 minutes. Remove and let cool on wire rack for at least 30 minutes.
Pumpkin Chiffon
- Place orange juice or apple cider in a small bowl. Sprinkle gelatin over top and let sit.
- In a medium saucepan, whisk pumpkin, milk, light brown sugar, egg yolks, and spices, over medium heat. Cook, stirring constantly, for about 9 minutes or just until the mixture starts to steam. If you have a thermometer, cook until it reaches 160°F.
- Remove from heat and add in gelatin mixture and stir until dissolved. Pour into a large bowl and let cool for 15 minutes.
- In an electric mixer, beat egg whites on high speed until medium peaks form. Add sugar slowly and continue to beat until stiff peaks form.
- Fold half of egg whites into pumpkin mixture, stirring to combine. Add remaining egg whites and carefully fold in until no white streaks remain.
- Pour chiffon into cooled pie crust and level off the top.
- Place in refrigerator and let set overnight. When ready to serve, decorate with cinnamon whipped cream (instructions below) or use prepared whipped cream from a can. *Do not decorate with whipped cream until ready to serve.
Cinnamon Whipped Cream
- Place bowl and beaters in freezer for about 10 minutes. Pour cream into bowl and start mixer. Slowly add remaining ingredients and beat until stiff peaks form. Dollop or pipe onto pie.
Notes
Nutrition
This post has been updated with step-by-step directions and new photos. It was first published on November 11, 2015.
Hayley Dhanecha says
So glad I found this recipe. Never made pumpkin chiffon tart before, I'm going to prepare for my friends who are visiting me tomorrow. Thanks!
Kari Heron / Chef and Steward says
This was such an am amazing combination on flavours and textures that I had to come back and tell you how much this recipe was enjoyed by all!
Linda Warren says
Thank you so much. Glad y'all enjoyed it. It's a great dessert for after a big meal and doesn't leave you with that too-full filling.
Jacqueline Debono says
I gave this pumpkin chiffon pie a trial run this weekend and it was sublime! Making again for Christmas!
Linda Warren says
Yay! Isn't it great to try before hand so you get to eat it twice? lol
Ann says
I love the idea of a lighter version of pumpkin pie. Sometimes I feel it can get heavy, for me. Excited to give this recipe a try!
Tristin says
This is going to be my pumpkin pie for Thanksgiving this year! Looks so light and airy.
Tammy says
Oh this is what I'm making this year for Thanksgiving! What a beautiful pie...sounds absolutely love and so light!
Jessica says
I am SO excited to try this recipe - we are always full after the meal, and this looks like just the ticket for a lighter version of a traditional dessert. Thanks!!
Mikayla says
I have always been an old fashioned pumpkin pie lover, but I have to admit I will also be making this chiffon version again. It was so light and fluffy, YUM!
Elaine says
It's that time of the year, huh? I get so excited when I can try all of those pumpkin recipes when the season hits. This cake is definitely on my list!
Marta says
I loved how light and airy these pumpkin chiffon pie was. It was a hit at my Friendsgiving dinner this past weekend and I'll be making it again for Thanksgiving morning.