chiffon pumpkin pie recipe

Written ByJenny Smyth Posted on
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The Best chiffon pumpkin pie recipe

I’ve been making this chiffon pumpkin pie recipe for years, and it’s still a favorite in my household. The combination of the light and airy texture with the warm spices is just perfect. My kids love it when I make it for special occasions, but it’s also a regular part of our family dinner routine.

There’s something about the way the pumpkin flavor melds with the sweetness of the sugar and spices that just makes me happy. Plus, it’s a great way to get in some extra veggies – who knew pumpkin could be so delicious? The key to this recipe is using a combination of all-purpose and pastry flour to get that signature chiffon texture.

It’s a bit more finicky than other pie recipes, but trust me, it’s worth the extra effort. When I take it out of the oven, the aroma that fills the kitchen is just incredible – it’s like a warm hug in a pan. And let’s not forget about the health benefits – pumpkin is packed with vitamin A and fiber, making this pie a guilt-free treat for everyone involved.

I’ve tried other pumpkin pie recipes over the years, but this one remains my go-to. It’s just so versatile – we love it as a dessert, but it’s also great as a brunch item or even as a snack on its own. And don’t even get me started on how beautiful it looks when you slice into it…

all those layers of creamy filling and flaky crust are just stunning.

Chiffon Pumpkin Pie

4.8 from 943 votes

A light and airy twist on classic pumpkin pie, this chiffon version features a fluffy, mousse-like filling made with pumpkin puree and whipped egg whites. Nestled in a buttery graham cracker crust, it offers a silky texture and warm autumn spices.

Prep Time30 mins
Cook Time10 mins
Resting Time0 mins
Total Time4 hrs 40 mins (includes chilling time)
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Filling

1 envelope (2 1/4 teaspoons) unflavored gelatin
1/4 cup cold water
3 large egg yolks
1/2 cup granulated sugar
1 cup canned pumpkin puree
1/2 cup milk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 large egg whites
1/4 cup granulated sugar

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar.
3Pour in melted butter and stir until the mixture is evenly moistened and resembles wet sand.
4Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish.
5Bake for 8 to 10 minutes until the crust is lightly golden and set.
6Remove from oven and let cool completely on a wire rack.
7In a small bowl, sprinkle gelatin over cold water and let stand for 5 minutes to soften.
8In a medium saucepan, whisk together egg yolks, 1/2 cup sugar, pumpkin puree, milk, salt, cinnamon, ginger, nutmeg, and cloves until smooth.
9Cook the pumpkin mixture over medium heat, stirring constantly with a whisk, until it thickens and begins to bubble, about 6 to 8 minutes.
10Remove from heat and immediately stir in the softened gelatin until fully dissolved.
11Transfer the mixture to a large bowl and let cool to room temperature, stirring occasionally.
12In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until frothy.
13Gradually add the remaining 1/4 cup sugar, beating on high speed until stiff, glossy peaks form, about 4 to 5 minutes.
14Do not overbeat.
15Gently fold one-third of the beaten egg whites into the cooled pumpkin mixture using a rubber spatula until just combined.
16Fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
17The filling should be light and airy.
18Pour the filling into the cooled crust and spread evenly with a spatula.
19Refrigerate for at least 4 hours, or until the pie is fully set and firm to the touch.
20Serve chilled, optionally topped with whipped cream.

🔧Equipment

9-inch pie dish
Mixing bowls
Whisk
Electric mixer
Saucepan
Rubber spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 95mg🧂Sodium: 290mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 26g🥩Protein: 5g

📝Notes

For best results, ensure the pumpkin mixture is completely cool before folding in the egg whites to prevent deflation. The pie can be made a day ahead and stored covered in the refrigerator.

Watch Video Of How Chiffon Pumpkin Pie Works

This chiffon pumpkin pie recipe is always a hit at family gatherings – whether we’re celebrating holidays or just having a regular dinner night together.

One thing I love about this recipe is how easy it is to make ahead of time – simply assemble the filling and bake when you’re ready, which makes it perfect for busy households like mine where we often have last-minute dinner plans change on us at work or school drop-off!

Another thing I appreciate is how versatile this pie is – we love eating slices on their own as a snack or dessert, but it’s also amazing served alongside other fall-themed dishes at brunch or breakfast gatherings.

❓ Frequently Asked Questions About Chiffon Pumpkin Pie

1. What is chiffon pumpkin pie?

Chiffon pumpkin pie is a type of pie that uses a combination of all-purpose and pastry flour to create its signature light and airy texture.

2. What makes this recipe so special?

This recipe uses a combination of spices like cinnamon, nutmeg, and ginger to give it that warm and comforting flavor.

3. Can I use canned pumpkin instead of fresh?

Yes, you can use canned pumpkin in place of fresh – just be sure to use unsweetened canned pumpkin for best results.

4. How do I store leftover pie?

Leftover pie can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.

5. Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time – simply assemble the filling and bake it when you’re ready.

6. Why does this recipe have such good reviews?

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