Pumpkin Chiffon Pie (Gentle, Fluffy, No-Bake Model Dessert)

Pumpkin Chiffon Pie tastes like a pumpkin-spiced pudding tucked inside a buttery graham cracker crust. The filling is delicate, creamy, and unbelievably clean, virtually like a pumpkin mousse that’s been chilled till it’s mild and silky.

A slice of pumpkin chiffon pie topped with whipped cream sits on a black plate with pumpkins and a bowl of pumpkin purée in the background.

I like making this for vacation dinners as a result of it feels particular with out being fussy. The filling has an ideal pudding-like texture. Each slice is fluffy, ethereal, with a luscious pumpkin custard taste. It’s the sort of pie individuals return for even once they swear they’re too full for dessert.

A chiffon pie will get its identify from its mild and ethereal texture. While you whip egg whites and fold them into the filling, it turns into delicate, fluffy, and virtually mousse-like. Bakers again then thought it felt as mild as chiffon material, so the identify simply made sense and it caught.

stacie’s word

I’ll be trustworthy, the primary time I made Pumpkin Chiffon Pie I questioned if I used to be getting myself into one thing sophisticated. There are just a few further steps in comparison with the standard stir and bake pumpkin pie. You bloom the gelatin, prepare dinner the pumpkin combination on the range, whip egg whites, whip cream, then fold all of it collectively. However as soon as I truly received began, I noticed every step was easy and fast.

By the point I poured that fluffy pumpkin filling into the crust, I felt fairly happy with myself. And when it got here out of the fridge, chilled and completely set, I knew it was value each minute.

Components

The complete printable recipe card with measurements and directions is discovered on the backside of the publish.

Graham cracker crumbs: Ensure they’re finely crushed so the crust packs tightly and doesn’t crumble once you slice the pie. You should purchase the already crushed or DIY.
Sugar (for the crust): Somewhat sugar helps the crust stick collectively.
Unsalted butter: Soften it fully so it coats the crumbs evenly and creates a agency, sliceable crust.
Unflavored gelatin: Bloom it in chilly water first so it dissolves easily into the nice and cozy pumpkin combination and units the filling correctly.
Chilly water: Use chilly water solely. Heat water prevents the gelatin from blooming the way in which it ought to.
Sugar (for the filling): Dividing it between the pumpkin combination and the egg whites provides the pie each construction and a lightweight sweetness.
Salt: Retains the pie from tasting flat.
Floor cinnamon: That is the principle spice that makes the pie scent and style like fall.
Floor ginger: A small quantity provides the filling somewhat elevate.
Floor nutmeg: Nutmeg provides that mellow, virtually candy depth within the background. You don’t discover it straight away, however you’d miss it if it wasn’t there.
Complete milk: Utilizing entire milk helps create a richer, creamier base for the chiffon filling.
Egg yolks: They thicken the pumpkin combination on the stovetop and provides the filling its custard-like physique.
Pumpkin purée: Use canned pure pumpkin, not pumpkin pie filling. “Filling” already has spices and sugar combined in.
Egg whites: Make sure your bowl is clear and grease-free so that they whip up into these fluffy peaks that make the pie so mild.
Cream of tartar: Helps stabilize the egg whites so that they keep tall and shiny when folded into the pumpkin combination.
Heavy whipping cream: Whip it simply to delicate peaks so it blends easily and retains the filling silky and ethereal.

Find out how to Make Pumpkin Chiffon Pie

Crust

Step One: In a medium bowl, stir collectively graham cracker crumbs and sugar. Add melted butter and blend till evenly moistened. Press firmly into the underside and sides of a 9-inch pie plate. Chill whereas making the filling.

Filling

Step One: In a small bowl, sprinkle gelatin over chilly water. Let it stand for five minutes.
Step Two: In a medium saucepan, whisk collectively ½ cup sugar, salt, cinnamon, ginger, and nutmeg. Whisk in milk, egg yolks, and pumpkin purée. Prepare dinner over medium warmth, stirring continuously, till the combination is scorching and barely thickened (don’t boil).

Step Three: Take away from warmth and stir in softened gelatin combination till absolutely dissolved. Switch to a big mixing bowl. Let cool till the combination is simply barely heat.

Collage of mixing in the gelatin and adding to a mixing bowl.

Step 4: In a clear, massive bowl, beat egg whites with cream of tartar till delicate peaks type. Progressively beat within the remaining ¼ cup sugar till shiny, stiff peaks type.

Collage of making the meringue and adding to the pumpkin mixture.

Step 5: Beat the whipping cream till delicate peaks type.
Step Six: Gently fold the whipped egg whites into the cooled pumpkin combination, adopted by the whipped cream, till no streaks stay.
Step Seven: Pour filling into the ready crust. Easy the highest. Refrigerate for at the very least 4 hours, or till set.
Step Eight: Slice and serve chilled, topped with further whipped cream if desired.

Collage of mixing ingredients and adding to the pie crust.

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Variations and Substitutions

Use pumpkin pie spice: For those who don’t really feel like measuring particular person spices, you may swap them for pumpkin pie spice.
Swap up the crust: A graham cracker crust retains issues easy, however a baked pastry crust provides the pie a extra conventional really feel. You may as well use gingersnaps for a spicier, sweeter gingersnap crust base.
Strive totally different dairy choices: Complete milk provides the filling richness, however you should use 2 p.c in a pinch. The feel will nonetheless be mild and creamy.
Skip the uncooked egg whites: For those who’d somewhat keep away from uncooked eggs, use pasteurized egg whites (that’s what I do) or powdered egg whites ready in accordance with the package deal instructions.
Increase the spices: For those who like your pumpkin desserts on the daring facet, add somewhat further cinnamon or ginger. The chiffon texture can deal with it.

A partially sliced creamy pumpkin pie sits in a glass pie dish with a graham cracker crust, with pumpkins and a bowl of pumpkin purée in the background.

Storage Directions

Fridge: Maintain the pie lined and refrigerated for as much as 3 days. The filling stays delicate and creamy, and the crust holds up effectively.
Freezer: Chiffon pies don’t freeze as properly as baked pies as a result of the fluffy filling can lose its texture as soon as thawed. It’s greatest loved contemporary from the fridge.
Make Forward: You can also make the pie the day earlier than you propose to serve it. The additional chilling time truly helps it agency up and slice much more cleanly.

A slice of light, creamy pumpkin pie topped with a swirl of whipped cream sits on a black plate, with pumpkins and a bowl of pumpkin purée blurred in the background.

Recipe Ideas and Methods

Ensure the gelatin absolutely blooms: If the gelatin seems to be dry or clumpy, give it one other minute. Absolutely bloomed gelatin dissolves easily and helps the filling set with that mild, pudding-like texture.
Cool the pumpkin combination sufficient earlier than folding: If it’s too heat, it can deflate the egg whites and whipped cream. You need it simply barely heat so the whole lot stays fluffy.
Use tremendous clear bowls for whipping egg whites: Any hint of grease retains the whites from whipping correctly. For those who’re uncertain, give your bowl a fast wipe with vinegar or lemon juice.
Fold gently, not rapidly: Take your time when combining the mixtures. Mild folding retains the filling ethereal as a substitute of dense.
Chill the pie in a single day for excellent slices: 4 hours works, however an in a single day chill provides you the cleanest cuts and essentially the most steady texture.
Add whipped cream proper earlier than serving: A contemporary swirl or dollop holds up higher than including it forward of time, particularly if the pie will sit out for a bit.

Pumpkin Desserts

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A plain slice of chilled pumpkin pie with a graham cracker crust sits on a black plate with pumpkins and a bowl of pumpkin purée in the background.

Pumpkin Chiffon Pie

Created by Stacie Vaughan

Prep Time 25 minutes

Prepare dinner Time 5 minutes

Chill Time 4 hours

Whole Time 4 hours 30 minutes

Gentle, creamy, and filled with heat fall spices, this Pumpkin Chiffon Pie has a fluffy pudding-like filling and a easy graham cracker crust. A simple make-ahead dessert for holidays and gatherings.