Pumpkin Chiffon Pie


This pumpkin chiffon pie is a nice alternative to traditional pumpkin pie, and it may just be the hit of your holiday dinner! The pumpkin custard filling is thickened in a double boiler, cooled slightly, and then folded into stiff, sweetened egg whites and poured into a ready-made graham cracker crust. After just an hour in the refrigerator, this light, airy, and mousse-like pie is ready to enjoy. This recipe has been in our family for years, but I wanted to share it so everybody can enjoy it for the holidays. You'll never want to use any other pumpkin pie recipe from now on. Sprinkle the finished pie with almond toffee brickle chips if desired.

Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
1 hrs 15 mins
Total Time:
1 hrs 45 mins
1 9-inch pie

This pumpkin chiffon pie is light, airy, mousse-like, and full of cozy fall flavor. What more could you ask for in a Thanksgiving dessert? It's guaranteed to please everyone at your holiday table — even those who turn their noses up at traditional pumpkin pie.

What Is Pumpkin Chiffon Pie?

A chiffon pie is a dessert that consists of an airy filling in a pie crust. They're usually made by folding stiffly beaten egg whites into a thick filling. This pumpkin chiffon pie has all the autumnal flavors of traditional pumpkin pie, but its mousse-like filling will set it apart from the crowd.

Pumpkin Chiffon Pie Ingredients

Here's what you'll need to make the best pumpkin chiffon pie of your life:

· Gelatin: This fluffy pumpkin chiffon pie starts with a tablespoon of gelatin whisked into cold water.
· Eggs: Make sure to use pasteurized eggs since the finished product will contain raw egg whites.
· Sugar: You'll need 1 ¼ cups white sugar, divided.
· Pumpkin: Use store-bought pumpkin puree or make your own at home.
· Evaporated milk: Evaporated milk produces creamier results and more concentrated flavor than regular milk.
· Spices: This pumpkin chiffon pie is spiced with cinnamon, allspice, nutmeg, and ginger. A pinch of salt enhances the flavors.
· Pie crust: Use a store-bought graham cracker crust or make your own at home. Recipe creator MARCEA says this filling also works well in a chocolate graham cracker crust or a gingersnap crust.

How to Make Pumpkin Chiffon Pie

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this top-rated pumpkin chiffon pie:

1. Make the pumpkin mixture: Whisk the water and gelatin together. Meanwhile, beat the egg yolks until thick. Add a cup of sugar, the pumpkin, and the evaporated milk. Mix in the spices and salt.
2. Thicken the pumpkin mixture: Place the bowl containing the pumpkin mixture over a double boiler, whisking constantly, until thick. Whisk in the gelatin mixture.
3. Make the egg white mixture: Beat the egg white until soft peaks form. Add the remaining sugar and continue to beat until stiff peaks form.
4. Make the filling: Fold the pumpkin mixture into the egg white mixture.
5. Chill the pie: Transfer the filling to the prepared crust. Chill in the refrigerator until set.

How to Store Pumpkin Chiffon Pie

Pumpkin chiffon pie should always be stored in the fridge (never at room temperature). Store it, covered, for up to three days.

Can You Make Pumpkin Chiffon Pie Ahead of Time?

Yes! Pumpkin chiffon pie makes a great make-ahead dessert. In fact, since it needs to firm up in the fridge, it might actually make more sense to make it the day before you plan to serve it.

Allrecipes Community Tips and Praise

"I've made this pie for decades … with one exception," says Peggy Gordon. "My family uses a gingersnap crust. It really highlights the flavor and creaminess of the filling. In fact, I'm making yet another this year!"

"I used cinnamon, ginger, and cloves for spices and pasteurized egg whites," according to TORAV. "LOVED it — reminded me of the pie my Aunt made when I was a kid!"

"My mom and I made this pie every Thanksgiving, but we put chopped walnuts in the bottom of the crust when we baked it," says one Allrecipes community member. "It adds a little extra crunch and a toasted nutty flavor."

Editorial contributions by Corey Williams


  • 1 tablespoon unflavored gelatin

  • ¼ cup cold water

  • 4 large pasteurized eggs, separated and divided

  • 1 ¼ cups white sugar, divided

  • 1 ¼ cups pumpkin puree

  • cup evaporated milk

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground allspice

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon ground ginger

  • ¼ teaspoon salt

  • 1 (9 inch) prepared graham cracker crust


  1. Whisk water and gelatin together in a small bowl, then set aside to bloom for about 5 minutes.

  2. Meanwhile, beat egg yolks in a medium heat-safe bowl until thick. Beat in 1 cup sugar, then pumpkin puree, and then evaporated milk until each is fully incorporated. Add cinnamon, allspice, nutmeg, ginger, and salt; mix until well combined.

  3. Place the bowl over a double broiler and cook over boiling water, whisking constantly, until thick, 15 to 20 minutes. Add the gelatin mixture, and whisk until fully dissolved. Remove from the heat and cool until mixture thickens and mounds when dropped by the spoonful, 15 to 20 minutes.

  4. While the pumpkin mixture is cooling, beat egg whites in medium glass, metal, or ceramic bowl, until soft peaks form. Gradually mix in the remaining 1/2 cup sugar and continue to beat until stiff peaks form.

  5. Fold cooled pumpkin mixture into the egg white mixture. Transfer filling to the graham cracker crust.

  6. Chill in the refrigerator until firm, about 1 hour.


You can use a chocolate graham cracker crust or a gingersnap crust if desired.

Editor's Note:

This recipe contains raw egg whites. We recommend that pregnant women, young children, the elderly, and the immunocompromised do not consume raw eggs.

Nutrition Facts (per serving)

349 Calories
12g Fat
56g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 349
% Daily Value *
Total Fat 12g 15%
Saturated Fat 3g 17%
Cholesterol 99mg 33%
Sodium 383mg 17%
Total Carbohydrate 56g 21%
Dietary Fiber 2g 6%
Protein 7g
Vitamin C 2mg 11%
Calcium 88mg 7%
Iron 2mg 9%
Potassium 206mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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