Pumpkin Chiffon Pie has a light, airy pumpkin filling and flaky pie crust, and it’s finished with homemade whipped cream.

It costs approximately $6.32 to make this recipe. The recipe makes eight servings and costs around $0.79 per serving.

Baking pies can be such a fun activity! For more pie inspiration, check out my Deep Dish Apple Pie, Cherry Crumble Pie, and Semi-Homemade Dutch Apple Pie

A close up overhead picture of the finished Pumpkin Chiffon Pie with dollops of whipped cream on it.

No Thanksgiving dessert table is complete without a pumpkin pie. However, what if you do not care for traditional pumpkin pie or want to step up your pumpkin pie game? Then this recipe for Chiffon Pumpkin Pie is for you! 

This light and airy pie is perfectly spiced and full of pumpkin flavor but more mousse-like in texture than a classic pumpkin pie with a pudding-like filling. Whipping the raw egg whites and folding them into the pie filling creates a pillow-like texture that is silky smooth. 

A piece of the chiffon pumpkin pie recipe on a white plate.

Ingredients and Estimated Cost

Per Serving Cost: $0.79

Recipe Cost: $6.32

  • ½ cup unsalted butter – $0.88
  • 1 ¼ cup all-purpose flour – $0.11
  • 1 ½ teaspoons granulated sugar – $0.02
  • 1 teaspoon sea salt – $0.04
  • 2-3 Tablespoons water – $0.00
  • ¾ cup granulated sugar – $0.12
  • 1 envelope powdered gelatin, unflavored – $0.50
  • 1 teaspoon pumpkin pie spice – $0.13
  • 15 oz can pumpkin puree – $2.49
  • 3 large eggs – $0.69
  • ½ cup whole milk – $0.09
  • ¼ teaspoon cream of tartar – $0.08
  • 1 cup heavy whipping cream – $1.17

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

An overhead picture of all of the ingredients needed to make this recipe.

How to make Pumpkin Chiffon Pie

  1. First, whisk together the flour, sugar, and salt. 
  2. Then, grate the frozen butter into the flour mixture. 
  3. Next, add the water, one tablespoon at a time until the dough starts to come together. 
  4. Knead until the desired dough texture is reached and then form a disk. 
  5. Wrap the disc in plastic wrap and refrigerate for thirty to sixty minutes. 
  6. Preheat the oven to 400 degrees F. 
  7. Remove the dough from the fridge and roll it out to about 1/8” thick. 
  8. Drop it into a 9” pie dish and flute the edges. 
  9. Blind bake the crust for twenty minutes with pie weights and then remove them and bake for another five to ten minutes. Allow the crust to cool completely. 
  10. Next, make the pumpkin layer by whisking together the sugar, gelatin, pumpkin pie spice, and salt to a medium saucepan. 
  11. Using another bowl, whisk together the pumpkin puree, egg yolks, and milk until smooth. 
  12. Then, pour the mixture into the saucepan and whisk together with the sugar mixture. 
  13. Bring the mixture to a bubble for four to five minutes, then remove it from the heat and allow it to cool. 
  14. In a large bowl, beat together the egg whites and cream of tartar until soft peaks form. 
  15. Fold the pumpkin mixture into the egg whites with a soft spatula. Let the filling chill in the fridge for at least six hours. 
  16. Next, beat the whipping cream until stiff peaks form. Decorate the top of the pie with the whipped cream. 
  17. Finally, dust the top of the pie with pumpkin pie spice before slicing and serving.

***For complete recipe instructions, see the recipe card below.

A picture collage showing how to make this recipe.

Recipe Variations

  • Instead of making a homemade pie crust, you can use a store-bought one.
  • You can make a graham cracker crust or gingersnap crust instead of the homemade traditional pie crust in this recipe.

Storage Tips

SERVE: Serve the pie with whipped cream. You can keep the pie out for 60-90 minutes before you need to pop it back in the refrigerator.

STORE: Once decorated, store the pumpkin chiffon pie in the refrigerator. It will be good for up to 5 days. 

FREEZE: This pie will not freeze well so I do not recommend freezing it.

Recipe FAQs

Can you freeze a chiffon pie?

Unfortunately, it cannot be frozen because of the nature of using beaten egg whites in making a chiffon pie.

What is a chiffon pie filling made of?

A chiffon pie uses gelatin to help keep the pie filling firm, but the most distinguishing part of the pie is the addition of whipped egg whites that are folded into the pie filling. It makes the pie lighter and airier.

A pie of the finished chiffon pumpkin pie begin taken out go the pie.

More Desserts

An overhead picture of the finished Pumpkin Chiffon Pie recipe.
5 from 5 votes

Pumpkin Chiffon Pie

Recipe Cost $ 6.32
Serving Cost $ 0.79
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 7 hours
8 people
Pumpkin Chiffon Pie has a light, airy pumpkin filling, flaky pie crust, and it’s finished with homemade whipped cream.

Equipment

  • pie plate
  • mixing bowls
  • whisk
  • spatula
  • measuring cups and spoons
  • liquid measuring cup
  • box grater
  • handheld mixer

Ingredients
 
 

PIE CRUST:

  • ½ cup unsalted butter (frozen for 30 minutes)
  • 1 ¼ cup all-purpose flour
  • 1 ½ teaspoon granulated sugar
  • 1 teaspoon sea salt divided
  • 2-3 Tablespoons cold water

PIE FILLING:

  • ¾ cup granulated sugar
  • 1 envelope powdered gelatin unflavored
  • 1 teaspoon pumpkin pie spice
  • 15 oz can pumpkin puree
  • 3 large eggs separated
  • ½ cup whole milk
  • ¼ teaspoon cream of tartar

WHIPPED CREAM:

  • 1 cup heavy cream whipped

FOR SERVING:

Instructions

MAKE PIE CRUST:

  • Add the flour, 1 ½ teaspoons sugar, and ½ teaspoon salt to a medium mixing bowl. Whisk to mix.
  • Take the stick of the frozen butter and grate it into the flour mixture. Stir frequently so that the butter doesn’t clump.
  • Add the water, a tablespoon at a time, until the dough starts to come together.
  • Knead for a minute to ensure a good pie dough texture, then form a disk.
  • Wrap in plastic wrap and refrigerate for 30-60 minutes.

BAKE PIE CRUST:

  • Preheat the oven to 400°F.
  • Remove the dough from the refrigerator and roll it out (to about 1/8” thick).
  • Drop it into a 9” pie dish, then flute the edges to form a pretty shape (it also helps keep the dough in place while baking.
  • Blind bake the pie crust for 20 minutes (using pie weights or whatever you use), then remove and continue to bake for 5-10 minutes.
  • Finally, remove it from the oven and allow it to cool completely.

MAKE PUMPKIN LAYER::

  • Add sugar, gelatin, pumpkin pie spice, and salt to a medium saucepan. Whisk to mix well.
  • Add the pumpkin puree, egg yolks, and milk to another bowl. Whisk until smooth, then pour into the saucepan with the sugar mixture. Whisk well, and then turn the burner to medium heat.
  • Bring it to a bubble, and then keep it bubbling for about 4-5 minutes. Then, remove from the heat and cool to room temperature.
  • In a large bowl, combine egg whites and cream of tartar.
  • Beat until soft peaks form.
  • Fold the cooled pumpkin mixture into the egg whites using a soft spatula. Fold carefully until combined.
  • Pour pumpkin mixture into the cooled pie crust and smooth into an even layer.
  • Place in the refrigerator for at least 6 hours, overnight preferably.

MAKE WHIPPED CREAM:

  • Beat the whipping cream until stiff peaks form.
  • Decorate the top of the pie with whipped cream as you please.

TO FINISH:

  • Dust the top of the pie with pumpkin pie spice (optional).
  • Slice and serve.

Nutrition

Serving: 1slice | Calories: 401kcal | Carbohydrates: 41g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 127mg | Sodium: 333mg | Potassium: 225mg | Fiber: 2g | Sugar: 23g | Vitamin A: 9179IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 2mg

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Recipe Rating




5 Comments

  1. I am a pumpkin pie fanatic. This looks and sounds delicious. I will give it a try for the holidays.

  2. Kali Alexandria says:

    The perfect pie for Thanksgiving! Definitely gonna be saving this!

  3. This is seriously amazing!! Everyone at my house was impressed with this pie!

  4. Look so light and fluffy. A perfect Fall flavored chiffon pie.

  5. Amanda Wren-Grimwood says:

    This pie is so beautiful and is the perfect centrepiece for Thanksgiving too.