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Pumpkin Chiffon Pie

This Pumpkin Chiffon Pie is different than any other pumpkin pie you have ever had. It is light and delicious with the perfect combination of pumpkin.
Course: Dessert
Keyword: dessert, Food, Pie, Recipe


  • 1 unflavored gelatin envelope
  • 1/2 c. sugar
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. allspice
  • 1/4 tsp. ginger
  • 1/4 tsp. nutmeg
  • 3/4 C. milk
  • 2 egg yolks slightly beaten
  • 1 C. canned pumpkin
  • 2 egg whites
  • 1/4 c. sugar
  • 1/2 c. whipping cream whipped.
  • 1 prebaked pie crust. You can find the recipe for my Perfect Pre-Baked Pie Crust Here.


  • Combine the first set of ingredients in a sauce pan, stirring the dry ingredients together first before adding the yolks, pumpkin and milk.
  • Cook over medium heat until the mixture boils and the gelatin dissolves.
  • Remove and chill until partially set.
  • Beat the egg whites until soft peaks form, gradually add the sugar and beat until stiff peaks form.
  • Fold the whipped eggs into the pumpkin mixture and then add the whipping cream.
  • Mix well and then add to your pie crust.
  • Chill until set and ready to serve.