Go Back Email Link
–+ servings
Print

Light and Airy Pumpkin Chiffon Pie

Prep Time 45 minutes
Cook Time 15 minutes
Total Time 5 hours
Servings 10 servings

Ingredients

For the Crust

  • 1 graham cracker crust 9-inch, blind-baked and cooled

For the Chiffon Filling

  • ¼ cup cold water
  • 1 envelope unflavored gelatin about 2 ½ teaspoons
  • ¾ cup granulated sugar divided
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 3 large eggs separated
  • ½ cup whole milk
  • 1 15 oz can pumpkin puree not pumpkin pie filling
  • 1 teaspoon vanilla extract

For the Topping

  • 1 cup heavy cream whipped
  • ground cinnamon for dusting

Instructions

Prepare the Crust

  • Blind-bake your graham cracker crust and let it cool completely before filling.

Make the Filling

  • Pour the cold water into a large bowl and sprinkle the gelatin over the top. Let it bloom for 5 minutes.
  • In a saucepan, whisk together ½ cup of the sugar, the salt, cinnamon, ginger, nutmeg, cloves, egg yolks, milk, and pumpkin puree.
  • Cook over medium heat, stirring constantly, until hot and just starting to thicken, 6 to 8 minutes. Do not boil. It should reach 160°F for egg safety.
  • Pour the hot base over the bloomed gelatin and whisk until fully dissolved. Let it cool at room temperature until cool but not set, about 45 minutes, stirring halfway through.
  • Beat the egg whites on high until foamy, 1 to 2 minutes. Slowly add the remaining ¼ cup sugar and the vanilla, then beat to stiff peaks, about 5 minutes.
  • Fold about 1 cup of the whipped whites into the pumpkin base to lighten it, then fold in the rest in 4 to 5 batches until no white streaks remain.

Chill and Serve

  • Pour the filling into the cooled crust and smooth the top. Refrigerate until firm, at least 4 hours or overnight.
  • Top each slice with whipped cream and a dusting of cinnamon before serving.

Notes

  • Fold gently: Stirring deflates the whipped whites and you lose the airy texture.
  • Make ahead: Build it a day or two early; it sets better overnight and frees your oven.
  • Storage: Keeps covered in the fridge up to 5 days, or freeze up to 3 months and thaw overnight.