pumpkin chiffon pie recipe

Written BySheba G Updated On
pumpkin chiffon pie recipe
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The Best pumpkin chiffon pie recipe

I’ve been making pumpkin chiffon pie for years, and it’s always a hit with my family. The first time I made it, I was a bit skeptical – I mean, who uses canned pumpkin and makes a pie that’s essentially a meringue-topped pudding? But one bite and I was hooked.

The combination of the silky pumpkin puree, the sweetness of the sugar, and the lightness of the whipped cream is absolute perfection. And let’s not forget the best part: it’s ridiculously easy to make. Just mix everything together, pour it into a pie crust, and bake until it’s set.

Voila! You have a delicious dessert that’s perfect for any occasion. Whether you’re looking for a special treat or just something to satisfy your sweet tooth, this pumpkin chiffon pie recipe is sure to impress.

Plus, it’s a great way to get in some extra vitamin A from the pumpkin – not that I need an excuse to eat more pie, but still! As for me, I love this recipe because it’s so versatile. You can make it in individual cups for a fun party dessert or in a big ol’ pie plate for a family gathering.

Either way, it’s sure to be a crowd-pleaser.

Pumpkin Chiffon Pie

Pumpkin Chiffon Pie

4.6 from 712 votes

A light and airy pumpkin pie with a crispy crust. This pie is perfect for fall gatherings and holiday meals.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1/4 cup granulated sugar

For the Filling

1 1/2 cups canned pumpkin puree
1 cup whole milk
3 large eggs
1/2 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1 tsp vanilla extract

For the Chiffon Topping

1 cup heavy cream
2 tbsp powdered sugar
1/2 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 425°F.
2In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
3Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish.
4Bake for 7 minutes until lightly golden.
5Set aside to cool.
6In a large mixing bowl, whisk together pumpkin puree, milk, eggs, sugar, cinnamon, ginger, nutmeg, salt, and vanilla extract until well combined and smooth.
7Pour the filling into the cooled crust.
8Place the pie dish on a baking sheet and bake at 425°F for 15 minutes.
9Reduce the oven temperature to 350°F and bake for an additional 25-30 minutes, or until the filling is set and a knife inserted into the center comes out clean.
10The edges should be slightly puffed and the center should jiggle slightly.
11Allow the pie to cool completely on a wire rack.
12This may take 2-3 hours.
13Once cooled, cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight.
14This allows the filling to set properly.
15Before serving, in a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract using an electric mixer until stiff peaks form.
16Spread the whipped cream evenly over the top of the chilled pie.
17Serve immediately and enjoy.

🔧Equipment

Pie dish
Mixing bowl
Whisk
Electric mixer
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 105mg🧂Sodium: 450mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 24g🥩Protein: 5g

📝Notes

Tips: Ensure the pie is completely cooled before refrigerating to prevent condensation. For a smoother texture, use a food processor to blend the graham crackers into fine crumbs.

Watch Video Of How Pumpkin Chiffon Pie Works

This pumpkin chiffon pie recipe is truly one of my go-to desserts for any occasion – whether we’re having guests over or just need something sweet after dinner. And let me tell you, once you try it, you’ll see why!

The combination of flavors and textures is just magic – plus, it’s ridiculously easy to make and feeds a crowd (or two). Plus, as an added bonus, this dessert is perfect for those looking for an easy way to get some extra vitamin A into their diet (who knew eating more pie could be good for us?)

❓ Frequently Asked Questions About Pumpkin Chiffon Pie

Q: What type of pie crust should I use?

For this recipe, you’ll want to use a store-bought or homemade pie crust that’s specifically designed for meringue-topped pies. This will help ensure that your crust holds up well under the whipped cream topping.

Q: Can I use fresh pumpkin instead of canned?

Yes, you can definitely use fresh pumpkin if you prefer! Simply cook down 2 cups of chopped fresh pumpkin until it’s soft and then mash or puree it in a blender or food processor until smooth.

Q: How do I ensure my whipped cream topping doesn’t collapse?

To prevent your whipped cream from collapsing under the weight of the meringue topping, make sure to chill your bowl and beaters before whipping up the cream. You should also add a pinch of salt to help stabilize the mixture.

Q: Can I make this recipe ahead of time?

Sure thing! You can assemble the pie filling up to 24 hours in advance and store it in an airtight container in the fridge until you’re ready to assemble and bake. Just be sure to give yourself plenty of time to allow the filling to chill before baking.

Q: Is this recipe suitable for gluten-free diets?

This recipe can be adapted to be gluten-free by using gluten-free flour in place of traditional all-purpose flour when making your own pie crust.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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