Best Ever Pumpkin Chiffon Pie Recipe

What Is Chiffon Pie?

Chiffon pie is a type of dessert that features a light, airy filling in a traditional pie crust. The filling, composed primarily of egg whites beaten into a meringue, sugar, gelatin, and flavorings, is chilled until set rather than baked. This results in a delicate, cloud-like texture that distinguishes chiffon pies from their denser counterparts. The term “chiffon” was derived from the fabric of the same name as a nod to the pie’s light and fluffy texture, reminiscent of the similarly airy material.

This Is The Best Ever Pumpkin Chiffon Pie Because…

• Fall Flavors: Pumpkin Chiffon is a great recipe for holiday season baking as it is filled with comforting fall flavors.
• Beautiful Design: The whipped cream topping makes this pumpkin pie look professional and with less effort than a typical pie.
• Easy to Make: The ingredients come together quickly and easily to make this recipe a no-fail!

If you love recipes like this, you may also enjoy these Pumpkin Cheesecake Bars.

Ingredients For Pumpkin Chiffon Pie

Gingersnap Crust:

• Gingersnap cookies, crushed: These cookies provide a spicy, robust base for our pie.
• Butter, melted: It binds the crushed cookies together to create a firm crust.

Pie Filling:

• Granulated sugar: Adds sweetness to balance the spices and pumpkin flavor.
• Unflavored gelatin: This helps to ensure that the pie filling sets properly.
• Cinnamon, allspice, salt, ginger, and nutmeg: These warm spices deliver the classic pumpkin pie flavor.
• Milk: Adds creaminess to the pie filling.
• Egg yolks: They provide richness and help the filling to set.
• Canned pumpkin: The star of the show, giving the pie its distinctive autumnal flavor.

Topping:

• Whipping cream: When whipped, it provides a light, fluffy topping that complements the rich pie filling.
• Sugar: Adds a touch of sweetness to the whipped cream.
• Toasted pecans: These add a delightful crunch and nutty flavor that pairs wonderfully with the creamy pumpkin filling.

Substitutions And Variations

• If you do not want to use pecans as a garnish, try using chopped walnuts instead.
• Be creative and add your own spin on this dish by adding chocolate chunks or leave it plain and simple.
• Toppings such as dollops of whipped cream or even a sweet cookie lining the edge of the crust add a beautiful and creative touch.
• If you want your pumpkin chiffon to be a little more firm, substitute the powdered gelatin with agar-agar powder or pectin.

How To Make Pumpkin Chiffon Pie

See the recipe card below for a complete list of ingredients and measurements.

• Mix the crust ingredients in a medium bowl and press into the pie plate; chill for one hour or until firm. (Photo 1)
• In a medium saucepan, combine sugar, gelatin, cinnamon, allspice, salt, ginger, nutmeg, and milk – cook over medium heat until gelatin dissolves. (Photos 2 & 3)
• Whisk egg yolks slightly and slowly stir in gelatin mixtures to temper your yolks. Once you temper the yolks, add them to the saucepan.
• Stir in pumpkin, bring to a gentle boil, reduce to a low heat, and simmer for 2 minutes. 

• Transfer to a large bowl, cover, and chill for 30 minutes.
• Beat whipping cream and sugar with an electric mixer until stiff peaks form, then fold into pumpkin mixture. (Photos 4 & 5)
• Pour mixture into the cookie crust and, with the back of a spoon, create a smooth top, then chill for at least 4 hours. (Photo 6)
• Serve with whipped cream and toasted pecans.

Expert Tips

• Use Fresh Spices: Make sure your spices are fresh for the best flavor. Spices lose their potency over time, so if they’ve been sitting in your pantry for a while, it might be time for a refresh.
• Chill the Crust: Don’t skip the step of chilling the crust. It helps to prevent it from getting soggy when the filling is added.
• Cool before Filling: Make sure your pumpkin mixture is completely cooled before folding in the whipped cream. If it’s too warm, it can cause the whipped cream to melt, and the pie won’t set properly.
• Whip the Cream Properly: Be careful not to overbeat the cream when making the topping. It should be whipped just until stiff peaks form.
• Slice with a Hot Knife: To get clean slices of your pie, dip your knife in hot water before each cut. Wipe the blade clean between cuts to ensure neat slices.

Storing Tips

Storing: This Pumpkin Chiffon Pie can be stored in the refrigerator for up to 4 days. Be sure to cover it with plastic wrap or store it in an airtight container to retain its freshness and prevent it from absorbing other flavors in the fridge.

Freezing: While you can freeze this pie, it’s important to note that the texture of the chiffon filling may change slightly upon thawing, becoming a bit more dense and potentially watery. If you do decide to save it for a longer period of time, let the pie cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 1 month. To serve, thaw the pie in the refrigerator overnight before enjoying it.

What To Serve With Pumpkin Chiffon Pie

Pumpkin Chiffon Pie, with its fluffy texture and autumnal flavor profile, pairs wonderfully with a wide range of dishes and beverages. For a dessert after a hearty meal, consider serving a slice of pie alongside a bold coffee such as an espresso or even some tasty Pumpkin Spice Hot Cocoa. If you’re looking to create a holiday table with a dessert spread, this pie complements other fall treats, such as Double Crusted Apple Pies or Maple Pecan Caramel Cobbler. 

A great way to add indulgence is to add a scoop of vanilla bean ice cream, or a drizzle of caramel sauce can take this pie to the next level. Finally, a simple glass of milk can provide a comforting, classic accompaniment to this dessert.

Recipe FAQs

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