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–+ servings
Pumpkin chiffon pie 1

Pumpkin Chiffon Pie

This light-as-air dessert transforms the traditional pumpkin pie experience into something truly extraordinary—combining the familiar fall spices we all love with a texture that's remarkably different from the dense custard-style classic.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 45 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 385 kcal

Equipment

  • 9-inch Pie Plate
  • Medium Saucepan
  • Mixing Bowls
  • Electric Mixer
  • Rubber Spatula

Ingredients
  

For the crust

  • 1 1/2 cups graham cracker crumbs about 12 full sheets
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter melted
  • 1/4 tsp salt

For the filling

  • 1 envelope unflavored gelatin 2¼ teaspoons
  • 1/4 cup cold water
  • 1 1/4 cups pumpkin puree not pumpkin pie filling
  • 1/2 cup whole milk
  • 3 large eggs separated
  • 3/4 cup granulated sugar divided
  • 1/2 tsp salt
  • 1 1/2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1/4 tsp cream of tartar

For the topping

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • cinnamon for dusting

Instructions
 

  • Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and salt. Pour in melted butter and mix until the texture resembles wet sand. Press the mixture firmly into a 9-inch pie plate, creating an even layer along the bottom and up the sides.
  • Bake the crust for 8-10 minutes until lightly golden. Allow to cool completely before filling.
  • In a small bowl, sprinkle the gelatin over cold water and let stand for 5 minutes to soften.
  • Combine pumpkin puree, milk, egg yolks, ½ cup sugar, salt, and pumpkin pie spice in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat.
  • Add the softened gelatin to the hot pumpkin mixture and stir until completely dissolved. Stir in the vanilla extract. Transfer to a large bowl and allow to cool to room temperature, stirring occasionally to prevent a skin from forming (about 15-20 minutes).
  • In a clean, dry bowl, beat the egg whites with cream of tartar until foamy. Gradually add the remaining ¼ cup sugar and continue beating until stiff, glossy peaks form.
  • When the pumpkin mixture has cooled but not set, gently fold in the whipped egg whites in three additions. Use a rubber spatula and a light hand to maintain as much air as possible in the mixture.
  • Pour the filling into the prepared crust, smooth the top, and refrigerate for at least 4 hours or overnight until firmly set.
  • Just before serving, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Spread or pipe the whipped cream over the chilled pie and dust lightly with cinnamon.

Notes

For the best volume when whipping cream, chill your mixing bowl and beaters in the freezer for 15 minutes before whipping.
To speed up the cooling process for the pumpkin mixture, place the bowl over an ice bath, stirring frequently.
Ensure your bowl and beaters are completely free of grease when whipping egg whites, as this will prevent them from whipping properly.
This recipe contains partially raw egg whites. If concerned, use pasteurized egg whites or substitute with aquafaba (the liquid from canned chickpeas).

Nutrition

Calories: 385kcalCarbohydrates: 42gProtein: 5gFat: 23gSaturated Fat: 13gCholesterol: 115mgSodium: 340mgFiber: 2gSugar: 30gVitamin A: 120IUCalcium: 8mgIron: 6mg
Keyword Pumpkin, Chiffon Pie, Thanksgiving, Fall Dessert, Holiday Pie
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