This pumpkin chiffon pie is not baked, unlike regular pumpkin pie. Instead, the filling is cooked on the stovetop and added to the crust before chilling.
Pumpkin pie is a tradition for Thanksgiving and Christmas, but sometimes we like to change things a little. This pie has all the flavours of pumpkin and whipped cream, but the two are combined inside the pie filling.
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Ingredients For Pumpkin Chiffon Pie
To make this dessert, you will need:
- White sugar.
- Unflavoured gelatin.
- Cinnamon.
- All-spice.
- Ginger.
- Nutmeg.
- Salt.
- Milk.
- Egg yolks.
- Pumpkin puree.
- Whipping cream.
- Graham cracker crust.
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Notes About Ingredients
The spices in this recipe can be replaced with 2 tablespoons of pumpkin pie spice.
This pie uses pumpkin puree, not pumpkin pie filling. There is a difference between the two.
The crust for the pie can be store-bought or homemade. For a different flavour, swap the graham crackers in a homemade crust for shortbread cookies, vanilla wafers, or gingersnaps.
Tips For Making Chiffon Pie
Although the recipe appears to be long, it takes little effort to make chiffon pies. We recommend making it the day before serving so the filling is well chilled.
The filling for this pie is similar to a custard. The recipe uses egg yolks, and it is important to follow the recipe directions and temper the yolks before adding them to the custard filling, or the eggs will cook and the filling won’t set.
A stand mixer works great for making whipped cream, but you can also use an electric beater. Chill the bowl and beaters for at least an hour before making the whipping cream for the best results.
Serving This Dessert
Keep the pie in the fridge until ready to serve. It tastes best when it is cold.
Top a slice with whipped cream and a sprinkle of cinnamon or pumpkin pie spice before serving.
Ice cream also makes a great topping for this pie.
Storing Pumpkin Chiffon Pie
Store this pie covered in the fridge for up to three days.
We have not tried freezing this type of pie, mostly because it usually doesn’t last long enough for us to test it.
If you prefer traditional pumpkin pie, check out our easy-to-make pumpkin pie recipe.
We would love to hear your thoughts on this recipe. Let us know in the comments below.
Pumpkin Chiffon Pie
Ingredients
- ½ cup white sugar
- 2 envelopes unflavored gelatin, 7 grams each
- ¾ tsp cinnamon
- ½ tsp all-spice
- ½ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp salt
- ¾ cup milk
- 2 egg yolks, slightly beaten
- 1 cup pumpkin puree
- 1 cup 35% whipping cream
- 2 Tbsp white sugar
- 1 graham cracker crust
Instructions
- Combine sugar, gelatin, cinnamon, all-spice, nutmeg, ginger, and salt in a saucepan.
- Stir in milk, and cook over medium heat until the gelatin is dissolved.
- Place the egg yolks in a medium bowl and slowly add half the milk mixture to the eggs, whisking constantly to temper the yolks.
- Add the egg mixture to the saucepan.
- Stir in the pumpkin puree, and bring to a gentle boil.
- Cook for 3 minutes, stirring.
- Pour mixture into a large bowl, cover, and refrigerate for 30 minutes, stirring every 10 minutes.
- In the meantime, combine 35% cream with 2 tablespoons of white sugar.
- Beat on high until soft peaks form.
- Fold whipped cream into chilled pumpkin mixture until combined.
- Pour into graham crust.
- Cover and chill at least 4 hours to overnight.
- When ready to serve, cut into 8 wedges and top with additional whipped cream or ice cream.
- Store leftover pie in the fridge.
This is the easiest recipe to make. Everyone loved it and we will be making a few of these pies for Thanksgiving this year! We added a scoop of ice cream to the top instead of whip cream.