Pumpkin Chiffon Pie

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.

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Light, creamy, and full of warm fall spices, this Pumpkin Chiffon Pie has a fluffy pudding-like filling and a simple graham cracker crust. An easy make-ahead dessert for holidays and gatherings.

Course Dessert

Cuisine American

Keyword pie, pumpkin

Prep Time 25

Cook Time 5

Chill Time 4

Total Time 4 30

Servings

Calories 345kcal

Author Stacie Vaughan

Ingredients

Crust

1 ½ cups graham cracker crumbs
¼ cup sugar
6 tbsp unsalted butter melted

Filling

1 envelope unflavored gelatin about 2 ½ tsp
¼ cup cold water
¾ cup sugar divided
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¾ cup whole milk
3 large egg yolks lightly beaten
1 cup canned pumpkin puree
3 large egg whites
½ tsp cream of tartar
½ cup heavy whipping cream

US Customary - Metric

Instructions

Crust

In a medium bowl, stir together graham cracker crumbs and sugar. Add melted butter and mix until evenly moistened. Press firmly into the bottom and sides of a 9-inch pie plate. Chill while making the filling.

Filling

In a small bowl, sprinkle gelatin over cold water. Let it stand for 5 minutes.
In a medium saucepan, whisk together ½ cup sugar, salt, cinnamon, ginger, and nutmeg. Whisk in milk, egg yolks, and pumpkin purée. Cook over medium heat, stirring constantly, until the mixture is hot and slightly thickened (do not boil).
Remove from heat and stir in softened gelatin until fully dissolved. Transfer to a large mixing bowl. Let cool until the mixture is just slightly warm.
In a clean mixing bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in the remaining ¼ cup sugar until glossy, stiff peaks form.
Beat the whipping cream until soft peaks form.
Gently fold the beaten egg whites into the cooled pumpkin mixture, followed by the whipped cream, until no streaks remain.
Pour filling into the prepared crust. Smooth the top. Refrigerate for at least 4 hours, or until set.
Slice and serve chilled, topped with extra whipped cream if desired.

Notes

Egg safety: If concerned about raw egg whites, use pasteurized eggs or powdered egg whites reconstituted according to package directions.
Spice swap: Try pumpkin pie spice instead of individual spices for convenience.
Crust change-up: Use a baked pastry crust instead of graham crackers for a more traditional feel.

Nutrition