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A slice of pumpkin chiffon pie topped with whipped cream. There is a cloth with fall leaves in the background.
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5 from 1 vote

Pumpkin Chiffon Pie

Light and airy, pumpkin chiffon pie is a delightful twist on traditional pie.
Prep Time30 minutes
Cook Time20 minutes
chilling time4 hours 30 minutes
Total Time5 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: Christmas, dessert, pie, pumpkin, thanksgiving
Servings: 8 slices

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.