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Pumpkin Chiffon Pie Recipe

The Best Pumpkin Chiffon Pie Recipe

A Pumpkin Chiffon Pie Recipecreates a soft, airy pumpkin pie made with gelatin, whipped egg whites, milk,and spices. The whipped mixture gives the pie a fluffy texture that is lighterthan a baked pumpkin pie. It brings together cinnamon, nutmeg, and ginger for awarm and cozy flavor. This dessert chills in the refrigerator until firm,making it simple and satisfying.
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Prep Time 25 minutes
Cook Time 10 minutes
Servings: 8 People
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 1 cup pumpkin puree
  • 3 large eggs, separated
  • 1 cup sugar (divided)
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1/2 cup milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Equipment

  • Medium saucepan
  • Mixing bowls (at least two)
  • Whisk
  • Electric Mixer or Stand Mixer
  • Rubber spatula
  • Pie dish (9-inch)
  • Fine mesh strainer (optional)
  • Heatproof spoon
  • Cooling Rack
  • Refrigerator space for chilling

Method
 

  1. Prepare the Crust: Mix graham crumbs, sugar, and melted butter. Press into a 9-inch pie dish. Bake at 350°F for 8 minutes. Cool completely.
  2. Bloom the Gelatin: Sprinkle gelatin over 1/4 cup cold water. Let it sit for 5 minutes.
  3. Cook the Pumpkin Base: In a saucepan, mix pumpkin puree, 1/2 cup sugar, milk, cinnamon, ginger, nutmeg, and salt. Cook over medium heat until hot but not boiling.
  4. Add Gelatin and Egg Yolks: Beat egg yolks in a small bowl. Slowly whisk some hot pumpkin mixture into the yolks. Pour back into the pan. Cook 2–3 minutes. Remove from heat and stir in gelatin and vanilla.
  5. Cool the Filling: Let the mixture cool until thickened but not set.
  6. Whip Egg Whites: Beat egg whites until soft peaks form. Add remaining 1/2 cup sugar slowly. Beat to stiff peaks.
  7. Fold and Fill: Gently fold egg whites into pumpkin mixture using a spatula. Fill your crust with the airy mixture.
  8. Chill: Refrigerate for at least 4 hours. Overnight is even better.

Notes

To make your Pumpkin Chiffon Pie Recipe smooth and airy, never add hot pumpkin mixture directly to egg yolks. This can cook them too fast. Always temper the yolks first by adding a small amount of warm mixture to cool them down.