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Light, creamy and perfect for fall gatherings, this pumpkin chiffon pie brings airy elegance to your holiday table. The classic pumpkin flavor is whipped into a silky, fluffy filling that’s set in a crisp graham cracker crust. With pumpkin pie spice and vanilla woven into the mix, it tastes indulgent without feeling heavy. Since it’s chilled instead of baked, it’s a breeze to whip up ahead and you’ll adore the flavors.
This pumpkin chiffon pie features airy pumpkin mousse set in a graham cracker crust for a light, creamy and festive dessert that’s the perfect treat for fall.
You might also like pumpkin slab pie, pumpkin cheesecake, pumpkin crunch bread, and pumpkin pie popsicles.
Why You’ll Love It
Light and airy: Whipped egg whites give the pie a mousse-like (or chiffon-like!) texture.
Crisp crust contrast: Graham cracker crumb adds sweet crunch to every bite.
Classic pumpkin flavor: Spiced pumpkin puree feels festive and homey.
Easy to prep ahead: You don’t need to bake the pie and you can make it in advance, refrigerate it and forget about it until after dinner.
Pumpkin Chiffon Pie Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Graham cracker crumbs: Provide a sweet, crunchy base for the crust.
Brown sugar: Adds a hint of molasses richness to the graham cracker crust and sweetens the filling, enhancing depth.
Salted butter: Binds the crust together and adds flavor.
Unflavored gelatin: Gives the chiffon filling structure without baking.
Pumpkin puree: The main ingredient that brings rich fall flavor to the filling. Use a can of pumpkin puree or use cooked, well‑strained fresh pumpkin puree if it’s not too watery.
Salt: Just a pinch, to balance out the sweetness.
Pumpkin pie spice: A blend of warm spices that gives the pie its seasonal taste.
Egg yolks: To thicken and enrich the pumpkin mixture.
Evaporated milk: Adds creaminess without making the filling overly heavy.
Vanilla extract: Rounds out the flavor with a smooth finish.
Egg whites: Whipped to create the light, airy texture of the filling.
Granulated sugar: Stabilizes the egg whites and adds sweetness.
How to Make Pumpkin Chiffon Pie
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the crust: Press crumb mixture into a 9‑inch pie plate and bake.
Prepare pumpkin base: Whisk pumpkin, spices, sugar, yolks and evaporated milk over heat until thick; stir in gelatin and vanilla.
Whip egg whites: Beat whites with sugar to stiff peaks.
Fold and assemble: Gently fold cooled pumpkin base into egg whites and pour into crust.
Chill to set: Refrigerate until firm.
Substitutions and Variations
Use vanilla wafers for crust: If you don’t have graham crackers you can use vanilla wafers.
Swap evaporated milk: Half & Half or heavy cream both work in place of evaporated milk.
Maple twist: Replace vanilla extract with maple extract (here) for a warm twist.
Pumpkin pie spice alternative: Use ground cinnamon, nutmeg and/or ginger instead.
Gluten free option: Use gluten free cookies for the crust and a gluten free gelatin product.
Serving Suggestions
Appetizers: Start your meal with an autumn chicken salad.
Main dish: Next, enjoy a sheet pan ham dinner with roasted acorn squash and pomegranate and feta Brussel sprouts casserole.
Desserts: A slice of this pumpkin chiffon pie ensures a happy Thanksgiving! You can pair it with whipped cream if you like.
How to Store Pumpkin Chiffon Pie
Store: Pumpkin chiffon pie should be stored in the refrigerator, lightly covered with plastic wrap or foil. It will stay fresh for up to 4 days.
Freeze: If you’d like to freeze it, wrap it tightly and freeze for up to 1 month.
Thaw: For the best texture, let it thaw overnight in the fridge before serving. Just keep in mind that the texture may be slightly softer after freezing.
Top Tips
Cool crust completely before filling: This prevents filling from melting the crust.
Don’t overheat the pumpkin base: Overcooked eggs can curdle.
Fold gently: Keep the airy texture by folding pumpkin into egg whites carefully.
Chill fully before slicing: For clean slices, let it set completely.
Pumpkin Chiffon Pie FAQs
Sweetened condensed will be too sweet and thicker so it’s not recommended for this chiffon pie.
Unlike traditional pumpkin pie which is baked and dense, this version is light and airy thanks to whipped egg whites folded into the filling. The result is a fluffy, mousse-like texture that feels elegant and festive. It also skips a custard bake and uses gelatin to help set the pie in the fridge instead of the oven. This makes it a great make ahead dessert for busy holidays.
No, once fully chilled the mixture thickens and sets firmly, so the texture is stable and mousse‑like.
Best Pumpkin Chiffon Pie Recipe
Pumpkin Chiffon Pie
Equipment
- Pie Dish 9-Inch
- Food Processor Optional
- Saucepan Small
- Spatula Rubber
Ingredients
For the Graham Cracker Crust
- 1 ½ Cups graham cracker crumbs, 1 Sleeve
- 2 Tablespoons brown sugar, packed
- 6 Tablespoons salted butter, melted
For the Filling
- ¼ Cup hot water
- 1 Envelope gelatin, unflavored, 2 ½ Teaspoons
- ½ Cup brown sugar
- ½ Teaspoon salt
- 2 Teaspoons pumpkin pie spice
- 3 eggs, large, separated
- 14 ½ Ounces pumpkin puree
- ½ Cup evaporated milk
- 1 Teaspoon vanilla extract
- ⅓ Cup granulated sugar, for whipping egg whites
Instructions
- Preheat the oven to 350°F.
- Mix graham cracker crumbs, brown sugar and melted butter in a bowl. If using graham cracker sheets, use a food processor to pulse the graham crackers, brown sugar, and butter together.
- Press the mixture evenly into the bottom and sides of a 9-inch pie dish.
- Bake for 8 to 10 minutes, then set aside to cool completely.
- In a small bowl, sprinkle gelatin over hot water and set aside to bloom.
- In a saucepan, whisk together brown sugar, salt, pumpkin pie spice, egg yolks, pumpkin puree, and evaporated milk.
- Cook over medium heat, stirring constantly, until thick and bubbly, 7 to 9 minutes.
- Remove from heat and stir in the bloomed gelatin and vanilla until the gelatin is fully dissolved.
- Let it cool to room temperature.
- In a large bowl, beat egg whites to soft peaks, then gradually add granulated sugar one spoonful at a time and beat to stiff peaks.
- Gently fold the cooled pumpkin mixture into the egg whites.
- Pour the pumpkin filling into the prepared crust and refrigerate for at least 4 hours or until set.
Notes
Don’t overheat the pumpkin base: Overcooked eggs can curdle.
Fold gently: Keep the airy texture by folding pumpkin into egg whites carefully.
Chill fully before slicing: For clean slices, let it set completely.
Nutrition
Pumpkin chiffon pie blends silky pumpkin mousse with a buttery crust so perfectly that every bite feels festive yet light. It’s simple to make and easy to serve after chilling, so it’s ideal for a holiday meal or dessert buffet when you want to impress and dazzle your guests. The whipped egg whites give it a fluffy lift while the pumpkin base delivers familiar warm spice and sweetness.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
