Light Pumpkin Chiffon Pie

Nothing says autumn elegance quite like a Pumpkin Chiffon Pie sitting pretty on your dessert table. I’ve been making this cloud-like version for years, and it never fails to surprise guests with its airy texture.

You’ll fall head over heels for how this Pumpkin Chiffon Pie floats on your tongue instead of sitting heavy like traditional pumpkin desserts. The gingersnap crust adds just the right amount of spice and crunch.

Why this Pumpkin Chiffon Pie always gets requests from friends

The secret lies in those fluffy egg whites that get folded into the spiced pumpkin base. You end up with something that tastes like autumn but feels like eating a sweet cloud.

I love how this pie bridges the gap between impressive and approachable. The gingersnap crust practically makes itself, and you don’t need any fancy equipment beyond a good whisk and some patience.

My spiced pumpkin bars might be easier for weeknight desserts, but when I want something that makes people pause mid-conversation, this Pumpkin Chiffon Pie does the trick every time.

It pairs beautifully with my perfect pumpkin muffins for a full autumn spread.

What you will need to make this Pumpkin Chiffon Pie

For the Gingersnap Crust:

• 2 cups finely crushed gingersnap cookies (about 10-11 ounces of cookies)
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted and slightly cooled

I like to crush my gingersnaps in a food processor until they’re almost powder-fine. Store-bought cookie crumbs work too, but homemade tastes better.

For the Pumpkin Chiffon Pie Filling:

• 1 envelope unflavored gelatin (2 1/2 teaspoons)
• 1/2 cup packed brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 cup whole milk
• 3 large eggs, separated
• 2 teaspoons pure vanilla extract (replaces the rum for a family-friendly version)
• 1/4 cup granulated sugar
• 1 (15-ounce) can pumpkin puree
• 1/2 cup heavy cream for whipping
• Extra gingersnap crumbs for garnish

Make sure your eggs are at room temperature – they’ll whip up much better that way.

How I Make This Pumpkin Chiffon Pie

1. Prepare your workspace and preheat your oven to 325°F. Lightly butter a 9-inch deep-dish pie pan. The extra depth matters here since this pie has some height to it.
2. Make the gingersnap crust. Combine the cookie crumbs, 1/3 cup sugar, and melted butter in a bowl. Mix until it feels like wet sand. Press this mixture firmly into your pie pan, making sure the edges are even all around. Bake for 12 minutes, then set aside to cool completely.
3. Start the custard base. In a heavy-bottomed saucepan, whisk together gelatin, brown sugar, salt, nutmeg, ginger, cinnamon, milk, and egg yolks. This mixture will look a bit lumpy at first – that’s normal.
4. Cook the custard gently. Place the pan over medium-low heat and stir constantly with a wooden spoon. You’ll notice it start to thicken after about 5-7 minutes. The moment it coats the back of your spoon, remove it from heat immediately. Don’t let it bubble or you’ll scramble those egg yolks.
5. Cool and add pumpkin. Let the custard cool for about 10 minutes, then whisk in the pumpkin puree and vanilla extract. Pop this into the refrigerator and stir every 15 minutes until it mounds slightly when you lift the spoon – usually takes about 45 minutes.
6. Whip those egg whites. In a clean bowl with clean beaters, whip the egg whites until foamy. Gradually add the 1/4 cup granulated sugar and beat until stiff, glossy peaks form. Don’t overbeat or they’ll get grainy.
7. Fold everything together. Take a big spoonful of the whipped whites and stir it right into the pumpkin mixture – this lightens it up. Then gently fold in the remaining whites in two additions, being careful not to deflate all that lovely air.
8. Assemble and chill. Spoon the filling into your cooled crust and smooth the top gently. Cover with plastic wrap and refrigerate for at least 4 hours, though overnight is even better.
9. Finish with flair. Just before serving, whip the cream to soft peaks and dollop it over the pie. Sprinkle with extra gingersnap crumbs and slice with a sharp knife dipped in warm water.

If you love trying new seasonal recipes, I’d be thrilled if you’d follow me on Pinterest for more cozy autumn baking inspiration.

I’m always sharing my latest kitchen experiments and time-tested favorites there.

My kitchen secrets for getting this Pumpkin Chiffon Pie just right

The custard base needs your full attention while it’s cooking. I keep the heat on medium-low and never stop stirring – it prevents any lumps from forming and keeps those egg yolks smooth and silky.

Don’t rush the chilling step when the pumpkin mixture needs to thicken. You want it to hold its shape slightly before folding in the egg whites, or your Pumpkin Chiffon Pie won’t have that signature light texture.

I always make sure my mixing bowl and beaters are spotless when whipping egg whites. Even a tiny bit of grease will prevent them from reaching those perfect stiff peaks that make this pie so special.

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Can I make this Pumpkin Chiffon Pie ahead of time?

I make this pie up to two days before serving and keep it covered in the refrigerator. The flavors actually improve overnight.

Just add the whipped cream topping right before you serve it so it stays fresh and pretty.

What if I don’t have a deep-dish pie pan?

A regular 9-inch pie pan can work, but you might have a little extra filling. Just pour any extra into small ramekins for a chef’s treat.

The pie won’t be quite as tall, but it’ll taste just as wonderful.

Can I freeze this pie?

You can freeze it for up to a month, but do it without the whipped cream topping. Wrap it well in plastic wrap and aluminum foil.

Thaw overnight in the refrigerator and add fresh whipped cream before serving.

How do I know when the custard is thick enough?

It should coat the back of a spoon and hold a line when you draw your finger across it. If it’s still too thin after cooling, just pop it back in the fridge for another 20 minutes.

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Perfect moments for this Pumpkin Chiffon Pie

This pie shines at Thanksgiving dinner when you want something a little different from the usual heavy desserts. The light texture is perfect after a big meal, and guests always ask for the recipe.

I also love making this for autumn dinner parties or potluck gatherings. It travels well and always looks so elegant with that dollop of cream and sprinkle of gingersnap crumbs on top.