Pumpkin Chiffon Pie

Pumpkin chiffon pie was never on my radar growing up. At Thanksgiving, we ate egg custard pie because my uncle wanted it, pumpkin pie because my brother wanted it, and fruit cocktail pie because my grandfather wanted it. I didn't love any of these. I complained that all those pies were just too heavy when I wanted something light and fresh.

That's when my grandmother remembered a pie her mother always made growing up: pumpkin chiffon pie. As a fan of lemon chiffon pie, I was sold by the name alone, but after one bite, I knew I had found the Thanksgiving dessert I would call my own.

Light, airy, mousse-like pumpkin chiffon pie is nothing like the thick, stodgy (I said it) filling of a classic pumpkin pie. It's nearly cloud-like, but it has enough of the pumpkin pie flavor and texture for purists (like my brother) to appreciate it while still being light and smooth enough for people like me.

If your kitchen is far too busy on holidays like Thanksgiving and Christmas for another pie in the oven, a pumpkin chiffon pie is an answer to some prayers. Besides baking the crumb crust for about 10 minutes, this is a no-bake pie. You just need to make space for it in the fridge so it can chill until you're ready to serve.

Learn how to make pumpkin chiffon pie, and delight your whole family with a new dessert they will love.

Why Is It Called a Chiffon Pie?

Chiffon is a lightweight fabric that flows beautifully and moves gently in the air. So it's no wonder these light-as-air pies are named after the fabric. The fillings tend to be likewise light and smooth.

Chiffon pies get this texture from a combination of gelatin and meringue, or a fluffy mixture of whipped egg whites and sugar. In the case of pumpkin chiffon pie, a pumpkin pie-like custard filling is mixed with egg whites that have been beaten to a stiff peak and sweetened with granulated sugar. Some chiffon pies are made with the meringue and a fruit curd.

Pumpkin Chiffon Pie Ingredients

The ingredients for pumpkin chiffon pie are classic pumpkin pie ingredients. They're just used in a different way. Here's what you'll need:

• Gingersnaps: The gingersnap crust is buttery and spicy and acts as a nice crispy base. 
• Butter: Helps to bind the gingersnap crumbs in the crust.
• Sugar: Some is used in the crust; the rest is used in the pie filling.
• Eggs: You'll separate the eggs into yolks and whites, or you can buy pasteurized egg whites since you are not cooking the egg whites in the meringue.
• Unflavored gelatin: A signature ingredient in chiffon pies, gelatin provides the structure for the pie.
• Whole milk: Adds richness and moisture to the pie filling.
• Pumpkin pie spice: For the classic pumpkin pie flavor that purists crave.
• Pumpkin: You want pure pumpkin puree, not pumpkin pie filling. Make sure to read the can carefully, or make your own pumpkin puree.
• Orange zest: A hint of citrus boosts the flavors of the pumpkin and spices.
• Heavy whipping cream: On top of the light and fluffy pie filling is a mountain-high layer of whipped cream.
• Powdered sugar: Used to sweeten the homemade whipped cream.

How To Make Pumpkin Chiffon Pie

You'll need to preheat the oven for the crust, but this pie is not baked, so save the space for casseroles and turkey. The full recipe for this pie is further below, but here's a brief recap before you get started:

• Step 1. Make the crust: Combine the crust's ingredients, and press them into the bottom and up the sides of a deep-dish, 9 1/2-inch pie plate. Bake until toasted, then cool.
• Step 2: Make the custard: Stir together the gelatin and tap water. Then, add the egg yolks, milk, pumpkin pie spice, some sugar and salt, and cook until thickened. Add the pumpkin puree and orange zest, and let cool.
• Step 3. Make the whipped egg whites: Beat egg whites until they form soft peaks. Then add sugar, and beat to stiff peaks.
• Step 4. Complete the filling: Add some of the whipped egg white mixture to the pumpkin mixture, and gently fold. Stirring some of the egg whites into the custard base before folding in the rest allows for the custard to lighten, making folding easier and more foolproof. Finish by adding the remaining egg white mixture to the pumpkin mixture until it's well incorporated, and the filling mixture is light and fluffy.
• Step 5. Add filling to crust: Scoop the pumpkin pie mixture into the cooled crust. Chill, uncovered, for 4 to 12 hours.
• Step 6. Make the whipped cream: Beat heavy cream, powdered sugar, and some salt until medium-stiff peaks form. Spoon the whipped cream over the pumpkin chiffon pie, and serve.
  

Variations

The best place to have a little fun with pumpkin chiffon pie is with the crust and the topping. In place of a gingersnap crust, you could use a classic graham cracker crust. Or use any cookie or cracker for a crumb crust. A chocolate crust, for a black-bottom pumpkin pie spin, would be great.

For more flavor, you could make a cinnamon whipped cream, or add crushed toffee candy on top. Roasted, candied pumpkin seeds would be beautiful and tasty, too.

How To Store Pumpkin Chiffon Pie

Pumpkin chiffon pie will last in the refrigerator for 3 to 4 days, but the whipped cream may begin to deflate after the first 24 hours. You could wait to add the whipped cream until just before you plan to serve if you're making this more than 12 hours in advance.

We do not recommend you freeze pumpkin chiffon pie. As it thaws, the fluffy filling will lose a lot of its airiness and deflate.

More Classic Pie Recipes

In the mood for some great pies? We love these, too:

• Cranberry-Apple Pie
• Classic Sweet Potato Pie
• Southern Buttermilk Pie
• Coconut Cream Pie
• Peanut Butter Pie
• Old-Fashioned Vinegar Pie

Editorial contributions by Kimberly Holland.