How to Make Pumpkin Chiffon Pie

I grew up only knowing pumpkin chiffon pie. My mother always hosted Thanksgiving dinner at our house, making at least this pumpkin chiffon pie recipe and a handful of others.

Because pumpkin pie is almost exclusively a Thanksgiving thing I literally never had a ‘normal’ pumpkin pie growing up. I thought pumpkin chiffon pie was the pumpkin pie everyone esle was eating. I didn’t understand when I told people that pumpkin pie was my favorite that I was talking about a completely different animal.

It’s like calling a flying unicorn a horse. They are not the same thing.

Eventually I tried a regular pumpkin pie and was not impressed. I have no use for the thick paste-like texture and single note taste of most pumpkin pies.

I understood why others were baffled by my proclamation of pumpkin pie as my favorite. Clearly one of these things was not like the other.

The good news is that making a pumpkin chiffon pie isn’t all that hard, even for someone like me who rarely bakes. It’s actually not even baked, just the crust is.

What is Pumpkin Chiffon Pie?

I’m not a baker. But I am very enthusiatic fan of (this) pumpkin pie. The easiest way to desribe pumpkin chiffon pie is a lighter, creamier version of pumpkin pie.

The filling uses the standed pumpkin purée with the addition of unflavored gelatin and beaten egg whites to create a fluffy cloud-like texture that is far superior to standard pumpkin pies.

The no-bake filling of a pumpkin chiffon pie is folded into a pie dish prepared with either a crust that has already been baked or a graham cracker crust.

Pumpkin Chiffon Pie Ingredients & Tools

To make my mom’s pumpkin chiffon pie you will need:

• Pie crust (see my notes below)
• Ice water
• Unflavored gelatin
• Pumpkin purée
• Eggs
• Sugar
• Brown sugar
• Salt
• Ginger
• Nutmeg
• Cinnamon
• Milk
• Pie dish
• Mixing bowls
• Mixer or hand beater
• Saucepan
• Measuring cups and spoons
• Rubber spatula

Pumpkin Chiffon Pie Prep

The foundation of my mom’s pumpkin chiffon pie recipe is a nice sturdy single blind baked crust.

As established, I’m scared of complicated pie crusts, so I always opt for a nice oil pie crust.

Using a store bought one is fine (imagine an Ina Garten meme here please) but it’s likely going to feel a little wimpy for this.

The actual start of the filling begins with mixing very cold water with one and a half packet of gelatin. The gelatin is what allows the light fluffy pie to hold it’s shape.

I used the same ice water trick as with the pie crust here. Filling up a larger bowl or measuring cup with ice water and then scooping out just the amount of what I need.

We then move on to separating eggs which I always thought was more difficult than it really is. Passing the yolk between the two sides of broken shells takes care of it pretty efficiently.

We do happen to raise chickens so I’m using our ladies eggs. I’m not sure the fresh eggs make a difference but I like to tell myself that whenever I’m at tractor supply buying more chicken things.

How to Make Pumpkin Chiffon Pie Filling

There is a heaping half cup each of white and brown sugar for this pumpkin chiffon pie recipe.

The original recipe was scaled down and used only a single can of pumpkin, no heaping anythings, 3 eggs and a single packet of gelatin.

The issue was that I think that is best for an 8″ shallow pie pan and I don’t have one.

The beefed up version (mental note don’t refer to desserts as beefed up) is much better suited to a 9″ deep pan.

All of the pumpkin filling, egg yolks, milk, sugar and spices get mixed together in a pot and brought to a simmer.

My middle daughter here was happy to help demonstrate, mostly because she and most of the other kids share my love of this pie.

Is there a good way to show unmixed ingredients? Some secret food blogger tip that I could glean from Food Fanatic? Probably. But this ain’t that kind of joint so you get the rougher version.

All of that gets mixed up with a fork or spatula and brought to a simmer.

Once that is simmering, the gelatin mixture from earlier is added in and kept on the heat for another 2-3 minutes.

Really making sure to get that gelatin mixed in well so that you don’t end up with any strange gelatinous bits.

Chillin’ and Fillin’ Your Pumpkin Chiffon Pie

The next step is to get that mixture to cool down. I use some ice water in a large mixing bowl.

From there you take the egg whites from earlier and whip those up until they form some stiff peaks.

Watching how long it takes our Kitchen Aid to whip those gives me a deep appreciation for anyone making anything with whipped egg whites back in the day.

If I had to do this by hand I would likely concede and eat one tiny slice of mediocre paste textured pumpkin pie on Thanksgiving instead.

Making sure that you are adding the egg whites to around room temperature filling, you fold them in. You fold it in. I will forever hear Moira Rose’s voice for that phrase.

You want to make sure that the filling is cooled so you don’t cook the egg whites. Eesh.

And you want to fold it in gently so you don’t lose all that wonderful air you just whipped in.

This step plus the addition of the gelatin makes the pie nice and light and happy.

That mixture can then be poured into your chilled crust.

Sometimes I try to get fancy with the folding pattern of pouring it in, but honestly I didn’t even try here.

The pie then needs to go into the fridge for at least 6 hours. Yes, it’s a long time.

While that chills you can kick back or maybe tackle a DIY project? Or at least read about some.

When it’s ready, fully chilled pie shouldn’t jiggle too much when you shake the pie plate.

There is a right amount of jiggle and then there is a “didn’t use enough gelatin” jiggle. You want the former.

It’s not the worst to have too much, it just means the pie falls apart when serving.

How to Serve Pumpkin Chiffon Pie

Consider this your official homemade whipped cream PSA.

You need to top this pie with homemade whipped cream. This is not up for debate.

Yes, store bought is easy. No, it is not nearly as good.

You need like three things to make homemade whipped cream: whipping cream, vanilla extract and powdered sugar.

Okay maybe a little more than that like some time, a blender or mixer and sufficient motivation.

Maybe these pictures help with the motivation part?

Also store bought flavored whipped cream is gross. We confirmed that in the making of this pie and I just wanted to share.

However if you want to add spices to your own homemade whipped cream it would probably only enhance the amazingness of it.

It’s not that you can’t make or eat other pumpkin pies. You can. I just don’t know why on earth you would. Who wants a horse when you can have a flying unicorn?