The first time I made pumpkin chiffon pie, I was rushing before friends arrived. I expected chaos. Instead, the pie chilled quietly while I brewed coffee. The airy filling and warm spice smell reminded me of baking Mini Pumpkin Bread with Cinnamon Swirl with my grandmother. This pie brings the same cozy comfort.
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Why You’ll Love This Pumpkin Chiffon Pie
It’s light. The mousse-like filling melts as soon as it hits your tongue. I remember making it for a fall dinner, and guests thought I had spent all day in the kitchen.
It’s spiced perfectly. The aroma reminds me of when I baked Chewy Pumpkin Snickerdoodle Cookies for a bake sale — everyone kept coming back for “just one more.”
And it’s make-ahead friendly. Perfect when you want dessert ready before the turkey’s even carved.
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Pumpkin Chiffon Pie – Light, Fluffy & Perfect for Fall
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 30 minutes
- Yield: 10 servings 1x
- Category: Dessert, Pie
- Method: No-bake, Chilled, Stovetop
- Cuisine: American
Description
Light, airy pumpkin chiffon pie with warm spice, a buttery graham crust, and a cloudlike texture. Make-ahead friendly and perfect for Thanksgiving or cozy fall nights.
Ingredients
FOR THE CRUST
1 1/2 cups (150g) graham cracker crumbs
6 tbsp (85g) unsalted butter, melted
1/4 cup (50g) sugar
Pinch salt
FOR THE CHIFFON FILLING
150 g pumpkin puree (about 2/3 cup)
60 g egg yolks (from 4 large eggs)
30 g sugar (about 2 tbsp)
30 g milk (2 tbsp)
40 g neutral oil (3 tbsp)
1 tbsp + 1/2 tsp pumpkin spice
—or— 1 1/2 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp allspice, 1/4 tsp clove
10 g dark rum (2 tsp, optional)
1 envelope (about 7–8 g) powdered gelatin
2 tbsp cold water (for blooming)
MERINGUE
130 g egg whites (from 4 large eggs), room temp
50 g sugar (1/4 cup)
WHIPPED TOPPING
100 g heavy cream (about 1/2 cup)
10 g sugar (2 tsp)
Pinch pumpkin spice or fresh nutmeg (optional)
Instructions
1. Make the crust: Mix crumbs, melted butter, sugar, and a pinch of salt until the mixture feels like wet sand.
2. Press firmly into a 9-inch pie plate, covering bottom and sides. Chill while you prepare the filling.
3. Bloom gelatin: Sprinkle gelatin over 2 tbsp cold water. Let stand 5–10 minutes.
4. Warm pumpkin base: In a saucepan, whisk pumpkin puree, egg yolks, 30 g sugar, milk, oil, pumpkin spice, and rum. Heat gently until steamy (do not boil).
5. Dissolve gelatin: Remove pan from heat. Stir in bloomed gelatin until completely melted and smooth. Cool to just warm.
6. Whip meringue: Beat egg whites to soft peaks. Slowly add 50 g sugar. Beat to stiff, glossy peaks.
7. Fold: Stir a spoonful of meringue into the pumpkin to lighten. Gently fold in the rest in two additions until no streaks remain.
8. Fill and chill: Pour into the chilled crust. Smooth the top. Refrigerate at least 4 hours, preferably overnight, until set.
9. Whip topping: Beat cream and 10 g sugar to soft peaks. Spread or pipe over the pie. Dust with spice if you like.
10. Slice and serve: Use a warm knife for clean cuts. Keep leftovers chilled.
Notes
Fresh vs. canned: Canned pumpkin works great. For fresh, roast halved pumpkin cut-side down at 400°F for 30–60 minutes, scoop, and puree smooth.
Spice swap: Try chai spice or gingerbread spice for a cozy twist.
Make-ahead: Best made 1 day in advance. Add whipped cream before serving.
Gelatin tip: For a vegetarian set, use agar agar (about 1/2 to 2/3 the gelatin amount). Texture will be firmer; test to preference.
Storage: Cover tightly. Refrigerate 3–4 days or freeze slices up to 1 month.
Serving idea: Pair with coffee and a plate of Chewy Pumpkin Snickerdoodle Cookies for a fall dessert spread.
Nutrition
- Serving Size: 1 slice
- Calories: 171
- Sugar: 11 g
- Sodium: 72 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 76 mg
Ingredients You’ll Need
For the Filling
Pumpkin puree, egg yolks, sugar, milk, oil, gelatin, egg whites, pumpkin spice. I like fresh roasted pumpkin, but canned works fine too.
For the Crust
Graham cracker crumbs, butter, sugar. Sometimes, I swap in the crumb topping from my Pumpkin Cream Cheese Crumb Cake for extra flavor.
For the Topping
Whipped cream, sugar, a dust of spice. A little nutmeg makes it smell like holidays at my parents’ house.
Step-by-Step Instructions
1. Make the Crust
Mix crumbs, butter, and sugar. Press into the pan. Chill. I learned this trick while making tart shells for a neighbor’s party — no baking, no fuss.
2. Prepare the Filling
Warm pumpkin puree, yolks, sugar, milk, oil, and spice. Stir in bloomed gelatin. I use the same spice blend I keep for my pumpkin bread mornings.
3. Whip the Meringue
Beat egg whites to soft peaks. Add sugar. Beat to stiff peaks. This is when my kids usually sneak in to “taste test” the foam.
4. Fold and Chill
Fold meringue into pumpkin mix gently. Pour into crust. Chill for at least 4 hours. I’ve made it the night before Thanksgiving, and it’s still perfect the next day.
5. Add Whipped Cream
Whip cream with sugar. Spread or pipe on top. Finish with spice dust. It feels like putting the bow on a wrapped gift.
Recipe Tips & Variations
Use stiff but not dry egg whites for the best lift.
Swap pumpkin spice for chai spice if you want something cozier on cold nights.
Make mini pies for easy serving — they remind me of handing out little slices of Mini Pumpkin Bread with Cinnamon Swirl to neighbors.
Frequently Asked Questions
Can I make it ahead?
Yes. I always make mine a day early.
How long does it last?
3–4 days in the fridge, covered.
Can I make it vegetarian?
Yes. Use agar agar instead of gelatin, but the texture will be firmer. I tested it once when cooking for a vegetarian friend.
More Pumpkin Dessert Recipes
If you love this pie, try my Chewy Pumpkin Snickerdoodle Cookies for a sweet snack or my Pumpkin Cream Cheese Crumb Cake for brunch. They all carry that same autumn warmth.