Up your pumpkin pie game this Thanksgiving holiday with this Pumpkin Chiffon Pie recipe. It is a lighter, airier version of a traditional pumpkin pie with a silky smooth texture that is absolutely divine!

We love pumpkin desserts in the fall! Some of our other favorites are a classic Pumpkin Roll, this Pumpkin Chocolate Chip Bread, and Pumpkin Cupcakes with Cream Cheese Frosting!

Top view of a close up image of a pumpkin chiffon pie decorated with swirls of freshly whipped cream and a sprinkle of cinnamon on a white plate.

Table of Contents
  1. Why Is It Called Chiffon Pie?
  2. Why We Love This Recipe
  3. What You'll Need
  4. How to Make Pumpkin Chiffon Pie
  5. Recipe FAQ's
  6. Recipe Tips
  7. Substitutions and Variations
  8. More Pie Recipes
  9. Pumpkin Chiffon Pie Recipe

Okay, confession time - I used to hate pumpkin pie. Until just a few years ago, I was just not a fan! For me, my love of pumpkin pies came from the moment I learned that they're delicious when made with homemade pumpkin purée, and so I developed my very own classic Homemade Pumpkin Pie recipe.

After discovering my love for the taste of pumpkin pies, I wanted to try my hand at this Chiffon Pie version, as I have always loved chiffon pies. This pie is a fluffier, airier version of the classic pumpkin pie, which works so well for me as I am not a big fan of the denseness of traditional pumpkin pies. A special type of airy filling is made by gently folding a meringue mix into the pie filling.

Why Is It Called Chiffon Pie?

Chiffon is a lightweight sheer fabric most often used in dressmaking. It is so airy that it has a floaty appearance to it. While a Chiffon Pie does not literally float in the same way, it is supremely light and has an airy texture, which is how it has taken on the name "chiffon."

Why We Love This Recipe

  • The filling takes on an almost mousse-like quality. It is essentially pumpkin pie filling with beaten egg whites folded in and stabilized with gelatin.
  • It's practically a no-bake pumpkin pie (aside from blind-baking the crust)! This pie sets up in the fridge instead of in the oven. After a few hours of chilling in the fridge, the pie is ready to be topped with whipped cream and showcased on your Thanksgiving dessert table!
  • The filling is made with pumpkin spices for the best balance of warming flavors without an extra jar taking up room in your spice pantry.
  • Real homemade whipped cream is used to top the pie! We swear by it, but of course, you are welcome to buy the refrigerated kind to save on stress or time if you need to.

What You'll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

  • Pie Crust: Use this Homemade Pie Crust recipe or a store bought one.
  • Unflavored Gelatin: I don't know of any substitute for this ingredient. It helps stabilize and set up the pie filling, which is no-bake, unlike a traditional pumpkin pie.
  • Sugar: For making the pumpkin filling. You can use a sugar substitute sweetener, but the amount needed may vary.
  • Spices: Cinnamon, nutmeg, allspice and cloves have some of the best aromas, and are one of my favorite things about fall! If you happen to have pumpkin pie spice on hand, by all means, go ahead and use it. I usually just use the spices that are already in my cupboard in their individual jars because I find that easiest.
  • Eggs: You will need 3 in total, with the yolks and whites separated.
  • Milk: Use whole milk for a creamier taste, or coconut milk or another milk substitute to keep it lactose-free.
  • Pumpkin Purée: You can make your own pumpkin purée or just use the canned kind. Just be sure that it's plain pumpkin purée, rather than pumpkin pie filling since we will be adding our own spices and sweeteners here.
  • Vanilla: Pure vanilla extract adds a subtle warm sweetness to the pie.
  • Whipped Cream: Homemade Whip Cream is best and only takes 5 minutes to make!
Top view of pumpkin chiffon pie ingredients in bowls including water, sugar, egg yolks, pumpkin puree, cinnamon and salt, gelatin, pumpkin pie spices, heavy cream, egg whites, and vanilla extract.

How to Make Pumpkin Chiffon Pie

  1. Prepare pie crust. Blind bake a pie crust and cool completely in the dish on a wire rack. You could alternatively buy a refrigerated pie crust from the store, or learn how to make pie crust, including how to blind bake a pie crust in my perfect pie crust recipe post. I have a video tutorial on my YouTube channel showing how I make it and roll it out.
  2. Dissolve gelatin in water. This step is super easy. Literally, just sprinkle a packet of unflavored gelatin over ¼ cup of cold water and let it sit at room temperature for five minutes while you are mixing everything else up.
Unflavored gelatin dissolving in a bowl of water with other ingredients around it.
  1. Make pumpkin pie filling. On the stove, mix pumpkin puree with the spices, egg yolks, milk, and some of the sugar. Cook for just 5-7 minutes over medium heat, just until the mixture thickens slightly, but don't let it come to a boil.
  1. Add gelatin. Once the pumpkin mixture is hot and slightly thickened, add the dissolved gelatin and stir to combine, then let the filling cool completely.
  1. Make meringue. In a large bowl, beat the egg whites until soft peaks form, gradually adding the remaining sugar to make a meringue, then continue beating until stiff peaks form.
Top view of a glass jug with fresh meringue in it.
  1. Add meringue to pie filling. Gently fold the meringue into the cooled pumpkin filling, then pour it into the cooled pie crust.
  1. Set and serve. Refrigerate until set, then top with whipped cream and a dusting of cinnamon.

Did you know? Libby's is based in Illinois, which produces more canned pumpkin puree than the other top five pumpkin-producing states combined! According to the USDA Economic Research Service, almost 80% of the Illinois pumpkin crop is devoted to pie filling and Illinois produces more than 3x the amount of pumpkins as the next leading state.

Recipe FAQ's

What is a chiffon pie?

The original recipe for Chiffon Pie was developed in 1926 by bake Monroe Boston Strause, who was known as the u0022Pie King.u0022 A chiffon pie is any kind of pie where the filling is made by folding meringue into a flavored base that has been stabilized with unflavored gelatin, like lemon curd or spiced pumpkin filling. It makes for a light and airy pie filling that is truly delicious and unique!

Can this pie be frozen?

Technically, you can freeze this pie, but I recommend doing so before adding the whipped cream topping. Thaw in the fridge overnight or on the counter for a couple of hours before topping and serving. The pie won't be quite as delicious as if it were made and eaten fresh, but it's still pretty good and can save time on the big day!

How long does this pie last in the fridge?

Your pie should last about 3-4 days in the fridge when stored in an airtight container. However, the whipped cream might deflate after a day or so. If you know you won't be eating the pie all at once, hold the whipped cream in reserve to decorate individual slices right before serving them.

A close up slice of pumpkin chiffon pie on a white plate with a fork and whipped cream on the side.

Recipe Tips

  • For best results, don't over-whip the egg whites! You want to beat the raw egg whites with an electric mixer on high speed until you see stiff peaks that hold their shape when you lift the beater out of the bowl. If you beat them too much, the egg whites will curdle and break.
  • Use real homemade whipped cream! It makes such a difference, and it's really not hard to make at all! Totally worth the extra 3 minutes of effort versus a canister of Redi-Whip.
  • Try a graham cracker crust, or a crust made from another spiced biscuit like biscoff, gingersnap, or even Oreos to change things up!
  • Sprinkle the top of the pie with chopped pecans for an extra special finish and a little extra crunch!
  • Serve the slices of pie with heavy cream instead of whipped cream.

Substitutions and Variations

  • Use brown sugar or a sweetener instead of sugar, but the amount for each may vary, depending on the type you use. You can use maple syrup or honey as a sugar substitute in the pie filling with pumpkin purée, but you will need a granulated sweet powder to make the meringue.
  • You can use about 2 teaspoons of pumpkin pie spice to substitute the spice combination in this recipe.
  • Use coconut milk instead of regular milk and coconut cream instead of whipped cream to make this recipe lactose free.
Top view close up of a slice of pumpkin chiffon pie on a serving utensil being held over the pie.

More Pie Recipes

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Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

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Pumpkin Chiffon Pie

4.95 from 53 votes
Amy Nash
Prep Time 10 minutes
Cook Time 5 minutes
Additional Time 4 hours
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Servings 10 servings
Up your pumpkin pie game this Thanksgiving holiday with a Pumpkin Chiffon Pie. It is a lighter, airier version of the traditional pumpkin pie.


  • 1 [blind-baked pie crust]
  • 1 envelope unflavored gelatin (2 ½ teaspoons)
  • ¼ cup water
  • ¾ cup granulated sugar, divided
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • teaspoon ground cloves
  • 3 large eggs, yolks and whites separated
  • ½ cup whole milk
  • 1 (14.5-ounce) can pumpkin puree, not pumpkin pie filling (about 2 cups)
  • 1 teaspoon pure vanilla extract
  • sweetened whipped cream, for topping - use my homemade recipe or store bought


  • Blind-bake the pie crust in a 400°F. oven for 15 minutes with pie weights, then another 15 minutes until fully baked. Cool completely.
  • Dissolve the gelatin by sprinkling it over the water in a small bowl and let sit for 5 minutes.
  • In a medium saucepan, combine ½ cup of the sugar with the salt, cinnamon, allspice, nutmeg, cloves, egg yolks, milk, and pumpkin. Whisk well and cook, stirring frequently, for 5-7 minutes, just until the mixture is hot and has thickened slightly, but hasn't come to a boil.
  • Remove from the heat and stir in the dissolved gelatin and vanilla. Cool completely to room temperature but don't refrigerate yet since the gelatin will set in the fridge.
  • When the filling has cooled, beat the egg whites until soft peaks start to form. Continue beating, gradually adding the remaining ¼ cup of sugar until stiff peaks form.
  • Gently fold the stiffened egg whites into the pumpkin mixture, then pour it into the cooled pie shell. Refrigerate at least 4 hours or overnight until firm, then top with sweetened whipped cream and dust with cinnamon for presentation.


  • Make-ahead instructions: You can make this pie a day or two in advance and just store it in the fridge wrapped in plastic wrap to prevent it from taking on odors. Wait to top it with sweetened whipped cream until shortly before serving.
  • Homemade whipped cream: In a large bowl, beat 1 cup of heavy cream with 2 to 4 tablespoons powdered sugar (depending on how sweet you prefer it) and 2 teaspoons of vanilla extract. You can always add additional powdered sugar toward the end of mixing if you want to taste as you go.
  • Pumpkin puree: Make sure to use plain pumpkin puree, or my homemade pumpkin puree, and not pumpkin pie filling which comes sweetened and seasoned already.


Calories: 180kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 214mg | Potassium: 138mg | Fiber: 2g | Sugar: 17g | Vitamin A: 6490IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg
Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

This post was originally published in September, 2018. The photos and content were updated in September, 2021.

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About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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Reader questions and reviews

  1. Wendy Klik says:

    This is a gorgeous pie.

  2. Lowanda says:

    How much pumpkin do you use? Does not say in the recipe

    1. Amy says:

      Well that's a critical omission, isn't it?! I've edited the recipe now but it's just 1 full 14.5 ounce can of pumpkin puree or a little under 2 cups if using fresh pumpkin puree.

  3. Healing Tomato healingtomato@gmail.com says:

    5 stars
    This recipe made me fall in love with pumpkin pie! It looks so delicious and comforting.

  4. debi at Life Currents says:

    5 stars
    I love pumpkin season, and everything about it, especially pies like this beautiful one! Please pass a slice!

  5. Debra C. says:

    5 stars
    I did a test run of this pie and couldn't say enough how delicious it is! The family is going to love this for T-Day!!

  6. Sandra Shaffer says:

    5 stars
    What a beautiful pie. This looks so creamy and delicious. Thanks for the tips on making the crust. That's helpful!

  7. michele says:

    5 stars
    Fun facts on the invention of chiffon pie! Ive never had pumpkin chiffon.... it sounds divine!

  8. Madi says:

    5 stars
    This pie sounds so good! I want a slice!

  9. Jennifer Stewart says:

    5 stars
    I am sad to say that I have never tried a pumpkin chiffon pie and I can't wait to try it! So light and fluffy but rich with all those flavors and spices!!

  10. Kathy West says:

    5 stars
    I feel like I know you because I see your posts every day and save so many of tip. I was born Goan and Irish, but my adopted parents were Swedish. My adopted mom made Pumpkin Chiffon pie every year and I loved it. Thanks for the reminder.

  11. Peg133 says:

    My family has been making this pie for decades.  But, we use a different crust that takes it over the top.  We use a ginger snap crust...crushed ginger snaps, melted butter, and sugar.  I’m making yet another one this year!

    1. Amy says:

      That crust sounds delicious! I'm going to have to try it that way now!

  12. Laurie says:

    What an absolutely fabulous recipe! I have one question: I made it yesterday for Thanksgiving tasted great but it didn't set quite right like it did in your picture. It was kind of melty. Wondered if I took it out of the fridge too soon? Might you offer some feedback?

    1. Amy says:

      If it kind of melted, then my guess is it could have used another minute or two of cooking on the stove to thicken a bit more. I'm glad you liked it anyway though!

  13. Mary says:

    So the egg whites go in raw? Maybe I can use a powder instead. Or cook them. I won't risk raw eggs on other people. Just me 🙂

    1. Amy says:

      Yes, they do. You can purchase pasteurized eggs if you have concerns. I haven't tried using a powder, myself, so I'm not certain how well that would work, but if you do, please let me know what you think!

  14. Sharon R says:

    Let me start by saying that I like pumpkin pie. I'm not in love with it, but it's good for a seasonal pie. I can honestly say that I will never eat another regular pumpkin pie! This pie is amazing, so light and flavorful.  I used a ready made deep dish pie crust, I'm not brave enough to make my own crust yet. The deep pie crust worked perfectly. Thank you again for another amazing recipe.

    1. Amy says:

      I'm so glad you loved it!

  15. Lynda says:

    Just wondering - 
    Could this pumpkin Chiffon pie be frozen?
    Many Thanks!

    1. Amy says:

      Yes! Just wait to add the whipped cream until you are ready to serve. But otherwise, you can wrap a pumpkin chiffon pie in plastic wrap and freeze for up to 1 month. I would pull it out of the freezer either the night before and thaw in the fridge or 1-2 hours before serving and let it thaw on the counter, then top with whipped cream.

  16. The VernHops says:

    Do you know if it's possible to substitute Libby's Pumpkin pie mix for the pumpkin, spices and 3/4 cup of sugar in this recipe?

    1. Amy says:

      I haven't tried it, but yes, I think that would work out alright.

  17. Meagan says:

    5 stars
    The upgraded version of pumpkin pie... So delicious!! I definitely prefer this version over any pumpkin pie now!!

  18. Barbara says:

    3 stars
    I have to say the favor was outstanding. But it was too airy and fell apart when dishing it out? Maybe my egg whites were too big (my chicken eggs are on the large side) I did everything as written, I am not a novice in the kitchen. I was so excite to make this, glad I did a test run. Glad so many people had better luck.

  19. Robin says:

    5 stars
    I made this Amazing Pumpkin Chiffon Pie 🥧 recipe from House of Nash Eats!
    It was the best pumpkin pie I’ve ever tasted! There were no leftovers!
    Very light, airy and so smooth. It really is the perfect pumpkin dessert after a heavy Thanksgiving meal!
    I made her recipe for homemade whipped topping as well and it was delicious! It was also my first time piping the whipped cream but I did practice a little bit ahead of time. I’m glad I practiced because it took a little time to get the hang of it. I
    Thank you for this amazing recipe!
    I made this pie for the November Fall Flavors Challenge.

  20. Tiffany Jenkies says:

    4 stars
    Tastes delicious I love this airy delight.

  21. Roxie Seales says:

    5 stars
    My mother made this pie starting in 1945 and it has been on our table ever since. I am now 88 and my children and grandchildren only like this pie. I have received many requests for the recipe. I also "tweaked" the filing a bit and now make a "Pumpkin Moose" which I am asked to make on occasion during the year. This is DEFINITELY a keeper! It also is good when making a "Pumpkin Trifle"!

  22. Krista says:

    Could i use a 10in Graham cracker crust? Would i need To make extra filling?

    1. Amy says:

      You will probably be just fine!

  23. Sylvia says:

    I will let you know how many stars after I make it but it sounds delicious.

  24. Lani says:

    Can't wait to try this!
    I have a large container of gelatin... how much is in the packet you list in the ingredients?

    1. Amy says:

      It's about 2 1/2 teaspoons!