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    Recipes » Desserts » Pie Recipes

    Pumpkin Chiffon Pie

    Published: Nov 12, 2021 · Modified: Nov 19, 2021 by Marissa Stevens · 14 Comments

    This post may contain affiliate links.

    Jump to Recipe Jump to Video
    slice of pumpkin chiffon pie on a white plate with whole pie in background.

    Pumpkin Chiffon Pie is a fluffy, creamy gently spiced pumpkin filling mounded into a buttery gingersnap crust. Because it sets up in your refrigerator, it requires just 5 minutes of baking time total for the crust and can be made a day in advance. So convenient for your holiday menu and a dessert that everyone at your table will love.

    slice of pumpkin chiffon pie on a white plate with whole pie in background.

    When you think of the word 'chiffon,' you might think of fabric that's delicate and feather light. Those words are exactly how you would describe this classic dessert. It's similar to a traditional pumpkin pie, but instead of a pudding-like texture, the filling has a creamy, light texture that's reminiscent of mousse. In a spiced crust made with gingersnaps, butter and a whisper of cinnamon, it's a slice that no one can resist. Try it once, and I predict it will be a new family favorite.

    Jump to:
    • Plan Your Holiday Menu
    • Pumpkin Chiffon Pie Ingredient List
    • FAQ
    • Recipe Options
    • How to Make Pumpkin Chiffon Pie
    • Recipe Video
    • Pumpkin Chiffon Pie
    • 💬 Comments

    Plan Your Holiday Menu

    • Thanksgiving Menu Planner
    • Christmas Menu Planner

    Pumpkin Chiffon Pie Ingredient List

    For the Crust

    Gingersnap Crust Ingredients on a white marble board.
    • Gingersnap Cookies: Be sure the cookies you choose are very crisp as you'll be whirling them into fine crumbs in your food processor. These homemade Gingersnap Cookies are ideal. 
    • Sugar: granulated white sugar
    • Ground Cinnamon
    • Butter: if using unsalted butter, add a large pinch of kosher salt

    For the Filling

    Pumpkin Chiffon Pie Ingredients on a white marble board.
    • Unflavored Gelatin Powder
    • Eggs: large or extra-large eggs
    • Sugar: granulated white sugar
    • Unsweetened Pumpkin Puree: or fresh cooked pumpkin puree
    • Milk: ideally whole milk
    • Ground Cinnamon
    • Ground Nutmeg
    • Kosher Salt
    • Sweetened Whipped Heavy Cream: optional, but recommended for serving

    FAQ

    Who invented chiffon pie?

    A man named Monroe Boston Strause, known at "The Pie King," invented chiffon pie in Los Angeles, California in 1926. His original version involved folding beaten egg whites into a cornstarch thickened liquid. Modern versions of the pie still fold whipped egg whites into mixtures resembling fruit curd (like lemon curd) or pureed pumpkin.

    How is chiffon pie different from mousse or cream pie?

    Both are light and airy, the main difference is that chiffon pies have meringue (whipped egg whites and sugar) folded in instead of whipped cream.

    Recipe Options

    • Instead of a Gingersnap Crust, serve this pie in a prepared pie crust (like the Lard Pie Crust I use in my Chocolate Rum Pie) or in a Graham Cracker Crust.
    • Feel free to adjust the amounts and variety of spices in the filling to suit your tastes. Use more or less cinnamon and nutmeg and/or add ground ginger or ground cloves. 
    • Note that this recipe uses raw egg whites. If you prefer to use egg whites that have been heated, use a Swiss Meringue instead, recipe here.

    How to Make Pumpkin Chiffon Pie

    Add gingersnap cookies to the bowl of a food processor and pulse until you have fine crumbs. Add sugar and cinnamon and pulse to combine. Pour in melted butter and pulse to combine.

    • gingersnaps in food processor
    • pulsing melted butter into crumb mixture
    • gingersnap crumbs in food processor
    • adding sugar and spices to gingersnap crumbs
    • pulsing in sugar and spices
    • adding melted butter to gingersnap crumb mixture
    • processing gingersnaps
    • gingersnap crust mixture ready to press into pie plate

    Press crumb mixture evenly onto the bottom and sides of a 9-inch deep-dish pie pan (a dry measuring cup makes this easier). Bake 5 minutes in a 350˚F preheated oven. Set aside to cool.

    • adding gingersnap crust mixture to press pie plate
    • pressing crumb mixture into pie plate with dry measure
    • gingersnap crust ready to bake
    • baked gingersnap crust

    Meanwhile, dissolve gelatin in ¼ cup of cold water; set aside.

    • sprinkling powdered gelatin over water
    • bloomed gelatin in a small glass bowl

    Combine egg yolks, ¼ cup of the sugar, pumpkin, milk, cinnamon, nutmeg and salt in a medium saucepan and cook and stir over medium heat until thickened. Stir in softened gelatin and transfer to a large mixing bowl.

    • adding egg yolks to pan
    • adding sugar to egg yolks
    • adding pumpkin puree to pan
    • adding milk to pan
    • adding salt and spices to pan
    • stirring filling mixture
    • thickened pumpkin mixture in pan
    • adding bloomed gelatin to pumpkin mixture
    • stirring gelatin into pumpkin mixture until smooth
    • adding pumpkin mixture to bowl

    In a separate large mixing bowl, beat egg whites until foamy on medium speed. Gradually add remaining ½ cup of sugar and beat until whites are thick and glossy and soft peaks form. Fold into filling mixture and pour into cooled gingersnap crust. Smooth top and cover; chill at least 3 hours or overnight. Serve with sweetened whipped cream.

    • whipping egg whites in stand mixer
    • adding sugar to whipped egg whites
    • egg whites whipped to soft peaks
    • adding whipped egg whites to pumpkin mixture
    • folding egg whites into pumpkin mixture
    • egg whites folded into pumpkin mixture
    • pouring pumpkin chiffon pie filling into baked and cooled gingersnap crust
    • spreading filling in crust
    • taking a bite of Pumpkin Chiffon Pie with a fork

    Recipe Video

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    slice of pumpkin chiffon pie on a white plate with whole pie in background.

    Pumpkin Chiffon Pie

    Marissa Stevens
    Fluffy, creamy pumpkin pie in a buttery gingersnap crust! Recipe adapted from Canal House Cooks Every Day.
    5 from 2 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 15 mins
    Chilling Time 3 hrs
    Total Time 3 hrs 45 mins
    Course Dessert
    Cuisine American
    Servings 8 people
    Calories 347 kcal

    Ingredients
      

    For the Crust

    • 2 cups gingersnap cookie crumbs ~9 ounces Gingersnap Cookies
    • 2 tablespoons granulated sugar
    • ½ teaspoon ground cinnamon
    • 6 tablespoons butter melted and cooled slightly

    For the Filling

    • 1 envelope unflavored powdered gelatin 2 ½ teaspoons
    • 3 large eggs yolks and whites separated
    • ¾ cup granulated sugar divided
    • 1 ¼ cups unsweetened pumpkin puree or fresh cooked pumpkin, 300g
    • ½ cup whole milk
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ½ teaspoon kosher salt
    • Lightly sweetened freshly whipped cream for serving, optional

    Instructions
     

    • Preheat oven to 350˚F.
    • Pulse gingersnap cookies in a food processor until you have fine crumbs (about 2 cups). Add sugar and cinnamon and pulse a few times to combine. Pour melted butter over and pulse until mixture is well combined.
    • Transfer crumb mixture to a 9-inch deep-dish pie pan and use a measuring cup to firmly press the mixture evenly onto bottom and up the sides. Bake 5 minutes. Transfer to wire cooling rack to cool completely.
    • Meanwhile, sprinkle gelatin over ¼ cup of cold water in a small bowl and set aside.
    • In a medium saucepan combine egg yolks, ¼ cup of the sugar, pumpkin, milk, cinnamon, nutmeg and salt; cook and stir over medium heat until thickened, about 10 minutes. Add softened gelatin and stir to combine; transfer to a large mixing bowl to cool.
    • In another large mixing bowl, beat egg whites on medium speed until foamy; gradually add remaining ½ cup of sugar and continue beating until egg whites hold soft peaks and are thick and glossy. Gently fold whites into filling mixture; pour into baked gingersnap crust and smooth with a rubber spatula. Cover and chill at least 3 hours or overnight. Slice and serve with dollops of lightly sweetened freshly whipped cream if desired.

    Notes

    1. Note that nutrition information does not include the whipped cream.
    2. If you're concerned about consuming the raw egg whites in this meringue, use a Swiss meringue instead. A good recipe can be found at seriouseats.com.

    Nutrition

    Calories: 347kcalCarbohydrates: 50gProtein: 6gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 94mgSodium: 433mgPotassium: 174mgFiber: 1gSugar: 30gVitamin A: 390IUVitamin C: 1mgCalcium: 62mgIron: 3mg
    Keyword Christmas, Thanksgiving
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.
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      Recipe Rating




    1. Wendy Applegren says

      November 24, 2021 at 7:31 pm

      What are the alternate instructions if opting to use the Swiss Meringue?

      I started making Pumpkin Chiffon Pie with gingersnap crust as a kid in the early 80's, and won 1st place in a local pie competition way back when. I haven't made it for several years, and I'm trying it with the swiss meringue with toasted sugar...since this calls for 3 egg whites and the swiss meringue recipe calls for 9 egg whites, just thinking ahead in case there are any differences when using the swiss meringue?

      Reply
      • Marissa Stevens says

        November 24, 2021 at 9:45 pm

        Hi Wendy! How fun that you won a pie competition with Pumpkin Chiffon Pie! You’ll want to stick to the 3 egg whites, so 1/3 of the Swiss meringue recipe if it calls for 9 and fold it into the pumpkin mixture just as you would the raw egg white (French) meringue.

        Reply
    2. David @ Spiced says

      November 15, 2021 at 4:54 am

      5 stars
      What a fun idea to take the flavors of pumpkin pie but put 'em in a chiffon form. I love it! And the gingersnap crust is a must here!

      Reply
      • Marissa Stevens says

        November 15, 2021 at 11:04 am

        Thanks, David! I agree about the gingersnap crust - love the combo of warm spices and pumpkin.

        Reply
    3. Liz says

      November 14, 2021 at 6:11 am

      We were at a wedding in Chicago this weekend, and the 96 year old grandmother of the groom made this pie when we joined the family for Thanksgiving one year. I adored it, but, of course, Bill prefers the traditional version. Maybe I need to make both and see what my children think!! It looks wonderful.

      Reply
      • Marissa Stevens says

        November 15, 2021 at 11:06 am

        I love that, Liz, wow! I hope I'll still be baking at 96!

        Reply
    4. Ben | Havocinthekitchen says

      November 13, 2021 at 4:50 am

      I've never made a chiffon cake - but oh my goodness - this looks phenomenal. The texture is truly terrific, so airy and light. Great job and use of those gingersnaps!

      Reply
      • Marissa Stevens says

        November 15, 2021 at 11:06 am

        Thanks so much, Ben!

        Reply
    5. Valentina says

      November 12, 2021 at 9:45 pm

      Marissa, I love your gingersnap posts leading up to this amazing pie -- and of course, the pie! It looks so light and fluffy. Cookie crusts are the best and the ginger flavor this time of year is lovely. 🙂 ~Valentina

      Reply
      • Marissa Stevens says

        November 15, 2021 at 11:07 am

        Thank you, Valentina. I agree about the ginger flavor - I always crave warm spices in the colder months.

        Reply
    6. MaryAnn | The Beach House Kitchen says

      November 12, 2021 at 7:43 am

      5 stars
      One of our Thanksgiving holiday favorites Marissa! And I just love it with the gingersnap crust!

      Reply
      • Marissa Stevens says

        November 15, 2021 at 11:07 am

        Thank you, Mary Ann! Yes, I saw that we were simpatico on this pie. Love that you shared your family's recipe.

        Reply
    7. angiesrecipes says

      November 12, 2021 at 5:54 am

      The filling looks really light and airy! A perfect pie for Fall 🙂

      Reply
      • Marissa Stevens says

        November 15, 2021 at 11:07 am

        Thank you, Angie!

        Reply

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