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4.94 from 30 votes

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 Time10 mins
Cook Time5 mins
Additional Time4 hrs
Total Time4 hrs 15 mins
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 180kcal
Author: Amy Nash


  • 1 [blind-baked pie crust]
  • 1 envelope unflavored gelatin
  • ¼ cup water
  • ¾ cup granulated sugar divided
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon nutmeg
  • teaspoon cloves
  • 3 eggs yolks and whites separated
  • ½ cup whole milk
  • 14.5 ounces pumpkin puree just a little under 2 cups if using fresh pumpkin puree
  • 1 teaspoon vanilla
  • Sweetened whipped cream for topping


  • 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.
  • 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 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