Pumpkin Chiffon Pie

Pumpkin Chiffon Pie

The Spruce Eats / Kristina Vanni 

  • Total: 55 mins
  • Prep: 30 mins
  • Cook: 25 mins
  • Chill: 3 hrs
  • Yield: Serves 8

This silky smooth pumpkin chiffon pie is the sophisticated cousin to a traditional baked pumpkin pie. The light and airy filling is a nice change of pace for your Thanksgiving or holiday dessert table.

The secret to the light-as-air texture is the whipped egg whites. Folded into a mixture of pumpkin, spices, and gelatin, the pie sets up beautifully in the refrigerator. Caramelized almonds on top add a sweet crunch and pretty decoration. Of course, no pumpkin dessert is complete without a nice dollop of whipped cream!

Ingredients

  • For the Pie:
  • 1 premade pie crust (thawed)
  • 1/2 cup brown sugar (packed)
  • 1 envelope unflavored gelatin
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup canned pumpkin
  • 2 egg yolks
  • 1/3 cup milk
  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/3 cup granulated sugar
  • Whipped cream
  • For the Caramelized Almonds:
  • 2 tablespoons granulated sugar
  • 1/2 cup sliced almonds

Steps to Make It

  1. Gather the ingredients.

    Gather the ingredients for pumpkin chiffon pie.
    The Spruce Eats / Kristina Vanni 
  2. Preheat the oven to 450 F.

  3. Slowly and gently unroll the crust. Place it in an ungreased 9-inch pie plate. Press the crust firmly against the sides and bottom. Fold excess crust under and press together to form thick crust edge; flute. Prick the bottom and side with a fork. Bake 10 to 12 minutes or until light brown. Cool before filling.

    Pumpkin chiffon pie crust
    The Spruce Eats / Kristina Vanni 
  4. In a small saucepan, combine the brown sugar, gelatin, ginger, cinnamon, nutmeg, and salt.

    Mix up pumpkin chiffon pie
    The Spruce Eats / Kristina Vanni 
  5. In a medium bowl, whisk together the pumpkin, egg yolks, and milk.

    Mix up pumpkin chiffon pie
    The Spruce Eats / Kristina Vanni 
  6. Stir the pumpkin mixture into the brown sugar mixture. Cook over medium heat, stirring constantly, just until the mixture boils. Place the pan in the refrigerator. Chill and stir occasionally, until mixture mounds slightly when dropped from a spoon. 

    Mix up pumpkin chiffon pie
    The Spruce Eats / Kristina Vanni 
  7. Beat the egg whites and cream of tartar until foamy. Add the granulated sugar 1 tablespoon at a time while beating until stiff and glossy. Do not under beat.

    Beat the egg whites for pumpkin chiffon pie
    The Spruce Eats / Kristina Vanni 

    Tip

    • If you are concerned about consuming uncooked egg whites, be sure to purchase pasteurized eggs for this recipe. There are brands of eggs available in the refrigerated case of the grocery store that have been pasteurized in the shell. According to the U.S. Department of Agriculture, in-shell pasteurized eggs may be used safely without cooking. For example, they may safely be consumed raw (as in this recipe) or in undercooked forms (such as a sunny-side-up egg).
  8. Fold chilled pumpkin mixture into the whipped egg whites. 

    Fold in the egg whites for the pumpkin chiffon pie
    The Spruce Eats / Kristina Vanni 
  9. Spoon into the cooled, baked pie shell. Refrigerate at least 3 hours, or until set. 

    Chill the pumpkin chiffon pie
    The Spruce Eats / Kristina Vanni 
  10. Meanwhile, prepare the caramelized almonds. Melt the sugar in a skillet over low heat. Stir constantly until the sugar melts and turns light brown. Stir in the almonds. 

    Make the candied almonds for pumpkin chiffon pie
    The Spruce Eats / Kristina Vanni 
  11. Pour onto a parchment-lined baking sheet. Crumble and separate into pieces.

    Make the candied almonds for pumpkin chiffon pie
    The Spruce Eats / Kristina Vanni 
  12. To serve, top the pie with whipped cream followed by caramelized almonds.

    Serve pumpkin chiffon pie
    The Spruce Eats / Kristina Vanni 
  13. Slice and serve.

    Pumpkin Chiffon Pie
    The Spruce Eats / Kristina Vanni