This post is sponsored in conjunction with PumpkinWeek.  I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes.  All opinions are mine alone.

Up your pumpkin pie game this Thanksgiving holiday with a Pumpkin Chiffon Pie.  It is a lighter, airier version of the traditional pumpkin pie.

Up your pumpkin pie game this Thanksgiving holiday with a Pumpkin Chiffon Pie.  It is a lighter, airier version of the traditional pumpkin pie.

Pumpkin Chiffon Pie

Okay, confession time.  I used to hate pumpkin pie.  Like, my whole life until maybe just a few years ago when I learned it’s really not as bad as I always thought, especially when made with homemade pumpkin puree.

But there was one exception.  While I didn’t like traditional pumpkin pie, I DID like pumpkin chiffon pie, which is a fluffier version of the same thing.  Turns out it was the dense texture of classic pumpkin pie that was turning me off and pumpkin chiffon pie changed all that.  

A slice of homemade pumpkin chiffon pie with whipped cream and sprinkled with cinnamon on a white plate.

The filling takes on an almost mousse-like quality, which is unsurprising considering it is essentially pumpkin pie filling with folded in egg whites and stabilized with gelatin that gets refrigerated rather than baked.  After a few hours chilling in the fridge, the pie is set and ready to be topped with whipped cream and showcased on your Thanksgiving dessert table!

This isn’t quite a no-bake pie since you have to blind-bake the crust, but it is pretty close to being a no-bake pumpkin pie otherwise.

Chiffon pies were created in 1926 by Monroe Boston Strause, a baker known as the “Pie King”.  It 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 a lemon curd or spiced pumpkin filling.  It makes for an airy, light pie filling that is truly unique.

A slice of homemade chiffon pumpkin pie on a white plate with a fork with the rest of the pie in the background.An image of a pumpkin chiffon pie from scratch with swirls of whipped cream and a dusting of ground cinnamon on top.

How to Make Pumpkin Chiffon Pie

  1. Blind bake a pie crust and cool completely.  I have a few tips on how to blind bake a pie crust this in my perfect pie crust tutorial, if you have had trouble in the past.
  2. Dissolve gelatin in water.  This step is super easy.  Literally just sprinkle a packet of unflavored gelatin over 1/4 cup of water and let it sit while you mix everything else up.
  3. Mix pumpkin puree with the spices, egg yolks, milk, and some of the sugar on the stove.  Cook for just 5-7 minutes over medium heat just until the mixture thickens slightly, but don’t let it come to a boil.
  4. Once the pumpkin mixture is hot and slightly thickened, add the dissolved gelatin and stir to combine, then let the filling cool completely.
  5. Beat egg white until soft peaks form, gradually adding the remaining sugar to make a meringue, then continue beating until stiff peaks form.
  6. Fold the meringue into the cooled pumpkin filling, then pour into the cooled pie crust.
  7. Refrigerate until set, then top with whipped cream and a dusting of cinnamon.

An image of the filling for a pumpkin chiffon pie in a fully blind baked pie crust, ready to be garnished with whipped cream and served for Thanksgiving dessert!A slice of no-bake pumpkin chiffon pie decorated with whipped cream for Thanksgiving dinner.An image of a sliced pumpkin chiffon pie with a serving on pumpkin pie on the plate next to it.

For lots more Pumpkin Week inspiration, keep scrolling past the recipe.  And if you haven’t entered the giveaway for one of the fantastic Pumpkin Week prize packages from our sponsors, be sure to visit my post about Chicken Enchiladas with Pumpkin Sauce and scroll to the bottom of the post to enter!

Pumpkin Chiffon Pie
Yield: 10 servings

Pumpkin Chiffon Pie

Up your pumpkin pie game this Thanksgiving holiday with a Pumpkin Chiffon Pie.  It is a lighter, airier version of the traditional pumpkin pie.

Prep Time 10 minutes
Cook Time 5 minutes
Additional Time 4 hours
Total Time 4 hours 15 minutes


  • 1 pie crust, blind-baked
  • 1 envelope unflavored gelatin
  • 1/4 cup water
  • 3/4 cup granulated sugar, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 3 eggs, yolks and whites separated
  • 1/2 cup whole milk
  • 1 (14.5 ounce) can pumpkin puree (just a little under 2 cups if using fresh pumpkin puree)
  • 1 teaspoon vanilla
  • Sweetened whipped cream, for topping


  1. Blind-bake the pie crust in a 400 degree F. oven for 15 minutes with pie weights, then another 15 minutes until fully baked.  Cool completely.
  2. Dissolve the gelatin by sprinkling it over the water in a small bowl and let sit for 5 minutes.  
  3. In a medium saucepan, combine 1/2 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.
  4. When the filling has cooled, beat the egg whites until soft peaks start to form.  Continue beating, gradually adding the remaining 1/4 cup of sugar until stiff peaks form.  
  5. 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.

Nutrition Information:



Amount Per Serving: Calories: 166 Saturated Fat: 2g Cholesterol: 50mg Sodium: 211mg Carbohydrates: 24g Sugar: 15g Protein: 3g

Here are today’s #PumpkinWeek Recipes:


Cheesy Pumpkin Chorizo Burritos from Rants From My Crazy Kitchen
Fall-Flecked Stuffed Grape Leaves from Culinary Adventures with Camilla
Pumpkin Gnocchi with Sage Butter Sauce from A Kitchen Hoor’s Adventures
Pumpkin Harvest Stew from Wholistic Woman
Pumpkin Mac N Cheese from Sweet Beginnings
Rosemary Cheddar Pumpkin Rolls from Cookaholic Wife

Baked Goods & Desserts:

Cinnamon Pumpkin French Toast Casserole from Daily Dish Recipes
Easy Pumpkin Spice Pull-Apart Bread with Cinnamon Vanilla Glaze from Family Around the Table
Pumpkin Almond Tart from Love and Confections
Pumpkin Bundt Cakes Recipe from April Golightly
Pumpkin Cheesecake Danish Braid from The Redhead Baker
Pumpkin Cheesecake Milkshake from A Day in the Life on the Farm
Pumpkin Dip from The Crumby Kitchen
Pumpkin Dulce de Leche Bread Pudding from The Nifty Foodie
Pumpkin Halwa from Caroline’s Cooking

Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.