Pumpkin Chiffon Pie
Light as air, Pumpkin Chiffon Pie is an easy dessert that’s dreamy and creamy. Fluffy Pumpkin mousse filling is topped with whipped cream and nestled in a flakey, buttery pie crust.
Wrapping up the pumpkin desserts this year and ending with a bang. This Pumpkin Chiffon Pie is my favorite fall dessert because it’s light, airy and sweet.
This twist on the traditional pumpkin pie is nothing short of amazing and it fits right in on the holiday dessert table. If you’re a pumpkin spice fan….you’re going to fall in love with this easy pie.
PUMPKIN CHIFFON PIE
If you’ve ever had a Lemon Chiffon Pie….this Pumpkin Chiffon Pie recipe is made just the same way. Chiffon pies came to be in the 1920’s and got their name because of the light, airy filling.
The pumpkin mousse pie filling is made on the stovetop before egg whites are folded in creating the fluffy custard which is then poured into a pie crust. The pie is then chilled until firm.
You can use an all butter pie crust or make a no bake pumpkin pie by using a graham cracker crust. Either way, you will fall in love with this pie.
INGREDIENTS YOU WILL NEED
The ingredients list is simple so this is definitely a dessert you can make on the fly.
- Granulated Sugar – For deeper flavor you can use light brown sugar.
- Unflavored Gelatin – This ingredient helps the custard firm up.
- Pumpkin Pie Spice – You can use your favorite spice from the store but we love making our own like we did in THIS recipe.
- Kosher Salt
- Pumpkin Puree – Not pumpkin pie filling, you just want the plain pumpkin puree. You can also make your own in a slow cooker….so easy, just be sure to drain it for an hour in a cheesecloth lined strainer to release some of the water.
- Half and Half – My secret dairy weapon….you can use heavy cream or whole milk if you can’t find Half and Half.
- Egg Whites – Save the yolks to make this easy Pumpkin Ice Cream.
- Cream of Tartar – Don’t skip this….it helps to stabilize the egg whites.
- Whipped Cream – You can use whipped topping from the store but this homemade version is infinitely better.
You will also need one pie crust…..you can use your favorite store bought crust or make my favorite all butter pie crust in about 2 minutes.
HOW TO STORE IT
You can make your Pumpkin Chiffon Pie about 3 days in advance. I like to leave the whipped topping off until right before I serve it.
Wrap the pie in plastic wrap and store in the refrigerator until ready to serve.
I do not recommend freezing this pie because it will not thaw well. The consistency of the pie filling gets grainy and isn’t really palatable, at all.
MORE EASY PIE RECIPES
If you like this Pumpkin Chiffon Pie, you should also try our favorite Deep Dish Pumpkin Pie. Equally simple to make and such a classic dessert recipe.
Looking for something for summer? This Chocolate Haupia Pie is a cool, refreshing treat….and can bring a little tropic feel to any party.
Get the Recipe: PUMPKIN CHIFFON PIE RECIPE
- 1 pie crust
- 1/2 cup granulated sugar, plus 2 tablespoons
- 1 envelope unflavored gelatin
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
- 1 15-oz can pumpkin puree
- 3 egg yolks
- 1/2 cup half and half
- 3 egg whites
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- Whipped cream, for serving
- pie plate
- Preheat oven to 400°.
- On a lightly floured surface, roll the pie dough into a 12″ circle.
- Set the pie crust over a standard size pie plate and gently ease in to fit. (Don’t press it down.)
- Prick the bottom with a fork and trim the edge. Tuck overhang under itself and crimp the edges.
- Chill for 30 minutes in the refrigerator.
- Line crust with parchment paper and fill with dried beans or pie weights.
- Blind bake until edges are lightly golden, approximately 18 to 20 minutes Remove the parchment and weights then continue baking for 10 more minutes, until golden and fully baked. Allow to cool completely.
- In a medium saucepan, whisk the 1/2 cup sugar, gelatin, pumpkin pie spice, and salt.
- In a medium bowl, whisk the pumpkin, egg yolks, vanilla and milk until smooth.
- Add the pumpkin mixture to the pan and whisk to combine.
- Place the pan over medium heat and cook until mixture is starting to steam, stirring constantly. When bubbles begin to form around the edges, remove from heat and transfer to a bowl. Cool to room temperature.
- In a large bowl, lightly whisk the egg whites and cream of tartar.
- Using a hand mixer, beat the egg whites until soft peaks form, approximately 2 minutes. Add remaining sugar a tablespoon at a time and beat again until stiff peaks form.
- Transfer 1/4 of the whipped egg whites to the bowl with the cooled pumpkin mixture and gently fold to combine. Add the remaining whipped egg whites and fold to combine until no white streaks are showing.
- Pour the pie filling into the pie shell and smooth the top with a spatula.
- Refrigerate at least 4 hours or overnight before serving.
- To serve, slice and top with whipped cream.