This Pumpkin Chiffon Pie has all the warm spices of regular Pumpkin Pie but is not as dense and heavy. Beaten egg whites add a creamy and light texture to this delicious pie, and it’s quick and easy!

Published: November 11, 2017 · Modified: October 5, 2021 by Cindy Gibbs

Pumpkin Chiffon Pie.

I absolutely love fall and all the apple and pumpkin desserts. I’ve been working on updating some of my older pumpkin recipes with new pictures, and let me tell ya, I really haven’t minded. It’s not Thanksgiving, so I can feel free to eat the entire dessert if I want to. No sharing! 🙂 Speaking of fall desserts, this Pumpkin Chiffon Pie is incredibly delicious!

Once fall arrives, I feel excited, happy, and overwhelmed all at the same time.  As soon as I start making and sharing fall recipes, I realize that Thanksgiving is not far off.  Then I start making Thanksgiving recipes and realize that Christmas is right around the corner.  I have so many recipes to share and never enough time!! What’s a person to do?

WHAT’S THE DIFFERENCE BETWEEN REGULAR PUMPKIN PIE AND PUMPKIN CHIFFON PIE?

Wanna know the difference between Pumpkin Chiffon and regular Pumpkin Pie?

Regular Pumpkin Pie gets baked in the oven, whereas Pumpkin Chiffon Pie doesn’t. Pumpkin Chiffon Pie gets cooked on the stovetop for five minutes, then combined with whipped egg whites and refrigerated. 

INGREDIENTS FOR PUMPKIN CHIFFON PIE

  • 1 deep-dish 9-inch pie shell, pre-baked*
  • 1 envelope unflavored gelatin (1 tablespoon)
  • 2/3 cup light brown sugar, packed
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1 1/4 cups canned or freshly cooked pumpkin puree, 10 ounces
  • 3 large egg yolks
  • 1/2 cup milk
  • 3 large egg whites
  • 1/2 cup granulated sugar
  • 1/4 teaspoon cream of tartar
Pumpkin Chiffon Pie.

HOW TO MAKE PUMPKIN CHIFFON PIE

  1. Combine the gelatin, brown sugar, salt, spices, pumpkin, egg yolks, and milk in a medium saucepan. Cook over medium heat, stirring constantly until mixture comes to a boil. Place pan in a sink of cold water and allow to cool. The mixture should slightly mound when dropped from a spoon.
  2. Add egg whites and cream of tartar to a large mixing bowl of an electric mixer. Using the whisk attachment or metal beaters, beat the egg whites until a soft peak forms. Continue beating while gradually adding the granulated sugar until egg whites form stiff peaks.
  3. Using a spatula or wooden spoon, fold the cooled pumpkin mixture into the beaten egg whites. Pour mixture into the pre-baked pie crust and refrigerate for at least 2 hours or until set.
  4. Keep refrigerated until ready to serve.
This image has an empty alt attribute; its file name is PumpkinChiffonPieCollage1-1200x1200.jpg
Pumpkin Chiffon Pie.

Click here to see how to make a prebaked pie crust.

Pumpkin Chiffon Pie.

More great pumpkin recipes,

Perfect Pumpkin Roll

The Great Pumpkin Cake

Pumpkin Cream Cheese Muffins

Baked Pumpkin Donuts

Marbled Pumpkin Spice Cheesecake with gingersnap crust

Pumpkin Bread

Mini Pumpkin Cheesecakes

Perfect Pumpkin Pie

Pumpkin Spice Cupcakes with Cream Cheese Frosting

Pumpkin Pie Tarts

Homemade Pumpkin Torte

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Pumpkin Chiffon Pie

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  • Author: Cindy @mycountrytable
  • Prep Time: 10 minutes
  • Cook Time: 5 miutes
  • Total Time: 15 minutes
  • Yield: 8 servings 1x
  • Category: Pie
  • Method: Cook
  • Cuisine: American
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Description

This pie is just as delicious and warmly spiced as regular Pumpkin Pie but not as dense and heavy. Beaten egg whites take the credit for this creamy light version.

Ingredients

Scale
  • 1 deep dish 9 inch pie shell, pre baked*
  • 1 envelope unflavored gelatin (1 tablespoon)
  • 2/3 cup light brown sugar, packed
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1 1/4 cups canned or freshly cooked pumpkin puree, 10 ounces
  • 3 large egg yolks
  • 1/2 cup milk
  • 3 large egg whites
  • 1/2 cup granulated sugar
  • 1/4 teaspoon cream of tartar

Instructions

  1. Combine the gelatin, brown sugar, salt, spices, pumpkin, egg yolks, and milk in a medium saucepan. Cook over medium heat, stirring constantly until mixture comes to a boil. Place pan in a sink of cold water and allow to cool.  The mixture should slightly mound when dropped from a spoon.
  2. Add egg whites and cream of tartar to a large mixing bowl of an electric mixer. Using the whisk attachment or metal beaters, beat the egg whites until a soft peak forms. Continue beating while gradually adding the granulated sugar until egg whites form stiff peaks.
  3. Using a spatula or wooden spoon, fold the cooled pumpkin mixture into the beaten egg whites. Pour mixture into the pre baked pie crust and refrigerate for at least 2 hours or until set.
  4. Keep refrigerated until ready to serve.

Notes

  • *See link in notes above recipe for pre-baking an empty pie crust.
  • Total time does not include refrigeration time.