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Chiffon Pumpkin Pie Recipe

Experience the magical fusion of textures and flavors with this Chiffon Pumpkin Pie. This light and airy, yet rich and flavorful dessert is perfect for any festive occasion. With a crunchy gingersnap crust and a creamy pumpkin filling, this pie is sure to impress your guests anytime.

Chiffon Pumpkin Pie Recipe

Photos of Chiffon Pumpkin Pie Recipe

Most of the ingredients for this recipe are commonly found in a typical kitchen or local supermarket. However, gingersnap cookies that are used for the crust might not be a pantry staple. Also, make sure to have unflavored gelatin on hand, as it is used to set the chiffon filling. Lastly, you’ll need pumpkin puree. You can either buy canned pumpkin puree or make your own.

Chiffon Pumpkin Pie Ingredients

Gingersnap cookie crumbs: Provide the delightful crunch and unique flavor to the crust of this pie.

Sugar: Adds sweetness to both the crust and the filling.

Butter: Helps bind the cookie crumbs to form the crust.

Gelatin: Sets the filling, giving it its unique chiffon texture.

Brown Sugar: Brings a deep, rich sweetness to the filling.

Salt, Nutmeg, Ginger, Cinnamon: These spices provide the traditional warm flavors associated with pumpkin pie.

Milk: Adds creaminess to the filling.

Eggs: Provide structure to the filling.

Rum: Enhances the flavor of the pumpkin and spices.

Pumpkin Puree: The star ingredient that gives the pie its classic taste.

Heavy Cream: Whipped and placed on top for a creamy finish.

Crushed Gingersnaps: Sprinkled on top for added crunch and flavor.

One reader, Barr Hussain says:

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This chiffon pumpkin pie recipe is a game-changer! The gingersnap crust adds a delightful crunch, and the fluffy, spiced pumpkin filling is simply divine. The perfect balance of sweetness and spice. It's a must-try for any pumpkin pie lover!

Barr Hussain

Techniques Required for Making Chiffon Pumpkin Pie

Pre-bake the crust: Combine the crushed gingersnaps, sugar, and butter. Press the mixture into the pie plate and bake for 10 minutes at 325°F. Let it cool.

Make the custard base: Combine the gelatin, brown sugar, salt, nutmeg, ginger, cinnamon, milk, and egg yolks in a saucepan. Cook gently until the mixture thickens, then remove from heat and let it cool.

Add pumpkin purée, rum, then refrigerate: Add the pumpkin purée and rum to the custard base. Refrigerate the mixture until it thickens.

Beat egg whites and fold into filling mixture: Beat the egg whites and granulated sugar until stiff peaks form. Fold the egg whites into the pumpkin mixture.

Pour the filling into the cooled crust: Refrigerate the pie for several hours for the gelatin to set.

Top with whipped cream and gingersnap crumbs: Spoon the whipped cream onto the filling and sprinkle with crushed gingersnaps before serving. Cut the pie into wedges to serve.

How To Make Chiffon Pumpkin Pie

This chiffon pumpkin pie recipe will be an instant favorite at the table. Enjoy the delightful gingersnap crust along with its custard-like filling.

Preparation: 10 minutes
Cooking: 45 minutes
Total: 55 minutes



For the Crust:

  • 2cupsground gingersnap cookie crumbs,finely, from about 10 ounces of gingersnaps
  • cupsugar
  • 6tbspbutter,melted

For the Filling:

  • 1envelope gelatin
  • ½cupbrown sugar
  • ½tspsalt
  • ½tspground nutmeg
  • ½tspground ginger
  • ½tspground cinnamon
  • ½cupmilk
  • 3eggs,separated, or 3 egg yolks and enough egg white substitute for 3 egg whites
  • 2tbsprum
  • ¼cupgranulated sugar
  • cupspumpkin purée,one 15 ounces can of pumpkin purée
  • ½cupheavy cream,softly whipped, for topping
  • extra crushed gingersnaps,for garnish


  1. Set the oven at 325 degrees F. Have on hand a 9-inch deep-dish pie pan. Butter it lightly.

  2. In a bowl, combine the crushed gingersnaps, sugar, and butter. Press the mixture into the pie plate with the back of a spoon or metal measuring cup, making the top edge even all around.

  3. Bake the crust for 10 minutes at 325 degrees F. Remove from oven and let cool.

  4. In a heavy-based saucepan, combine the gelatin, brown sugar, salt, nutmeg, ginger, cinnamon, milk, and egg yolks. Stir thoroughly.

  5. Set the pan over medium heat and cook gently, stirring constantly, until the mixture just begins to thicken, then immediately remove it from the heat. Remove the mixture from the heat and let it cool.

  6. Add the pumpkin purée and the rum. Refrigerate the mixture, stirring occasionally until it thickens enough to form mounds.

  7. In an electric mixer, beat the egg whites and granulated sugar until they form stiff peaks. Stir a few spoonfuls of the egg whites into the pumpkin mixture, then fold in the remaining whites.

  8. Pour the filling into the cooled crust. Refrigerate for several hours. Refrigerate the pie for several hours for the gelatin to set.

  9. Just before serving, spoon the whipped cream onto the filling and sprinkle with crushed gingersnaps. Cut the pie into wedges to serve.


  • Calories: 629.18kcal
  • Fat: 32.60g
  • Saturated Fat: 13.88g
  • Trans Fat: 0.41g
  • Monounsaturated Fat: 7.27g
  • Polyunsaturated Fat: 1.53g
  • Carbohydrates: 78.90g
  • Fiber: 3.99g
  • Sugar: 53.39g
  • Protein: 7.97g
  • Cholesterol: 119.76mg
  • Sodium: 519.32mg
  • Calcium: 87.10mg
  • Potassium: 332.97mg
  • Iron: 4.50mg
  • Vitamin A: 667.19µg
  • Vitamin C: 2.69mg

Technique Tip for Perfect Chiffon Pumpkin Pie

When making the custard base for your chiffon pumpkin pie, it's crucial to stir constantly and monitor the heat closely. This is to prevent the mixture from boiling and the egg yolks from curdling. If the mixture does start to boil, immediately remove it from the heat and strain it through a sieve or purée it in a blender to smooth out any lumps. This will ensure a silky, smooth filling for your pie.

Time-Saving Tips for Chiffon Pumpkin Pie Recipe

Prepare the crust: Use store-bought gingersnap cookie crumbs to save time on grinding the cookies yourself.

Pre-bake the crust: Consider using a pre-made graham cracker crust to skip the baking step altogether.

Use canned pumpkin puree: Opt for canned pumpkin puree instead of preparing fresh pumpkin to save time and effort.

Chill the pie in the freezer: If you're short on time, place the pie in the freezer for a quicker setting process.

Whipped cream shortcut: Save time by using store-bought whipped cream instead of making it from scratch.

Make ahead: Prepare the pie a day in advance to allow ample time for chilling and setting.

Substitute Ingredients For Chiffon Pumpkin Pie Recipe

  • gingersnap cookie crumbs - Substitute with graham cracker crumbs: Graham cracker crumbs have a similar texture and flavor to gingersnap cookie crumbs, and they will work well as a substitute for the crust.

  • rum - Substitute with vanilla extract: Vanilla extract can provide a similar depth of flavor as rum without the alcohol content, making it a suitable substitute for those who prefer not to use alcohol in their recipes.

  • heavy cream - Substitute with coconut cream: Coconut cream can provide a rich and creamy texture similar to heavy cream, and it adds a hint of coconut flavor, which can complement the pumpkin pie filling.

Presenting Your Chiffon Pumpkin Pie

  1. Elevate the crust: Create a delicate and precise gingersnap cookie crust, using a ring mold to ensure a perfectly even and smooth surface. The crust should be thin and crisp, adding a delightful texture to each bite.

  2. Artful placement of whipped cream: Use a piping bag to carefully pipe small rosettes of whipped cream onto the pie, creating an elegant and refined presentation. Each rosette should be evenly spaced, adding a touch of sophistication to the final dish.

  3. Garnish with gingersnap crumbs: Sprinkle a fine dusting of gingersnap crumbs on the plate surrounding the pie, creating a visually appealing and appetizing contrast. The crumbs should be strategically placed to enhance the overall presentation without overwhelming the dish.

  4. Incorporate a decorative element: Introduce a visually stunning element, such as a delicate chocolate garnish or a caramelized sugar decoration, to add a touch of artistry and finesse to the presentation. This element should complement the flavors of the pie while elevating its visual appeal.

  5. Utilize negative space: Embrace the beauty of simplicity by allowing for ample negative space on the plate. This will draw attention to the pie itself, highlighting its exquisite textures and flavors while maintaining a clean and sophisticated presentation.

Essential Tools for Making Chiffon Pumpkin Pie

  • Food processor: A food processor is a versatile kitchen appliance that can be used for tasks such as chopping, slicing, shredding, and pureeing ingredients. It's great for making pie crusts, pureeing pumpkin, and blending the filling for the chiffon pumpkin pie.

  • Pie plate: A pie plate is a round, shallow dish with sloping sides specifically designed for baking pies. It's essential for shaping and baking the crust for the chiffon pumpkin pie.

  • Saucepan: A saucepan is a deep cooking pan with a handle and straight sides, ideal for making the custard base for the chiffon pumpkin pie filling.

  • Electric mixer: An electric mixer is a kitchen appliance used for mixing, beating, and whipping ingredients. It's essential for beating the egg whites and granulated sugar to stiff peaks for the chiffon pumpkin pie filling.

  • Oven: The oven is a kitchen appliance used for baking and roasting. It's necessary for pre-baking the crust and baking the chiffon pumpkin pie.

  • Refrigerator: The refrigerator is used for cooling and storing food. It's essential for chilling and setting the chiffon pumpkin pie filling.

  • Metal measuring cup: A metal measuring cup is used for accurately measuring and pressing the crust mixture into the pie plate for the chiffon pumpkin pie.

  • Whisk: A whisk is a kitchen tool used for blending, whipping, and beating ingredients. It's essential for stirring and blending the custard base for the chiffon pumpkin pie filling.

  • Sieve: A sieve is a fine mesh strainer used for sifting dry ingredients or straining mixtures. It can be used to strain the custard base if needed for the chiffon pumpkin pie filling.

Storing and Freezing Chiffon Pumpkin Pie

  • This chiffon pumpkin pie can be stored in the refrigerator, covered loosely with aluminum foil or plastic wrap, for up to 3 days.
  • If you want to freeze the pie, it's best to do so before adding the whipped cream topping. Wrap the cooled pie tightly in plastic wrap, then in aluminum foil, and freeze for up to 1 month.
  • To thaw, remove the pie from the freezer and let it thaw in the refrigerator overnight. Once thawed, you can add the whipped cream topping and crushed gingersnap crumbs just before serving.
  • If you have leftover pie that has already been topped with whipped cream, you can still freeze it. Place the pie in the freezer uncovered until the whipped cream is frozen solid, then wrap the pie tightly in plastic wrap and aluminum foil. To serve, let the pie thaw in the refrigerator overnight. Note that the texture of the whipped cream may change slightly after freezing and thawing.
  • If you prefer, you can freeze just the pumpkin filling in a freezer-safe container for up to 1 month, then thaw it in the refrigerator overnight and pour it into the gingersnap crust when you're ready to serve the pie.

Random Fact About Chiffon Pumpkin Pie

The Chiffon Pumpkin Pie recipe is a delightful twist on the classic pumpkin pie, incorporating the light and airy texture of chiffon. This pie is a perfect blend of traditional flavors with a unique, fluffy consistency, making it a standout dessert for any occasion.

Is Making Chiffon Pumpkin Pie Economical for Home Cooking?

This chiffon pumpkin pie recipe is moderately cost-effective for a household. The ingredients, such as pumpkin puree, gingersnap cookies, and spices, are generally affordable and readily available. However, the addition of rum and heavy cream may slightly elevate the overall cost. Considering the delightful flavors and impressive presentation, this recipe earns a solid 8/10 rating. The approximate cost for a household of 4 people is around $15-$20, making it a reasonable dessert option for special occasions or gatherings.

Is Chiffon Pumpkin Pie Healthy or Unhealthy?

The chiffon pumpkin pie recipe, while delicious, is not particularly healthy due to several factors:

  • The crust is made with gingersnap cookies, which are high in sugar and fat.
  • The filling contains a significant amount of sugar, both brown and granulated.
  • Heavy cream is used, which is high in saturated fat.
  • The recipe calls for whole eggs, contributing to the overall cholesterol content.

However, there are some redeeming qualities:

  • Pumpkin puree is a good source of fiber, vitamin A, and other nutrients.
  • The spices used, such as cinnamon and ginger, have potential health benefits.

To make this recipe healthier, consider the following modifications:

  • Replace the gingersnap cookie crust with a whole-grain or nut-based crust to increase fiber and reduce sugar content.
  • Reduce the amount of sugar in the filling, or use a natural sweetener like maple syrup or honey.
  • Substitute the heavy cream with a lower-fat alternative, such as evaporated skim milk or coconut milk.
  • Use egg whites instead of whole eggs to reduce the cholesterol content.
  • Increase the amount of pumpkin puree to boost the nutritional value of the pie.

Additionally, you could experiment with adding other healthy ingredients, such as:

  • Ground flaxseed or chia seeds to increase the omega-3 content
  • Unflavored protein powder to boost the protein content
  • Unsweetened applesauce to replace some of the sugar and fat

By making these adjustments, you can create a more nutritious version of this chiffon pumpkin pie while still maintaining its delightful flavor and texture.

Editor's Thoughts on This Chiffon Pumpkin Pie Recipe

This chiffon pumpkin pie recipe is a delightful twist on the classic pumpkin pie. The gingersnap crust adds a spicy and crunchy element, while the light and airy chiffon filling is a refreshing change from the denser traditional pumpkin pie. The addition of rum and whipped cream elevates the flavors and textures, making it a perfect dessert for fall gatherings. The balance of spices and the use of gelatin for a smooth and creamy texture showcase culinary expertise. Overall, this recipe offers a unique and impressive take on a beloved holiday dessert.

Enhance Your Chiffon Pumpkin Pie Recipe with These Unique Side Dishes:

Roasted Butternut Squash: Try serving a side of roasted butternut squash with a drizzle of honey and a sprinkle of cinnamon for a sweet and savory addition to your chiffon pumpkin pie.
Balsamic Glazed Brussels Sprouts: For a tangy and flavorful side dish, whip up some balsamic glazed Brussels sprouts to complement the creamy and rich flavors of the chiffon pumpkin pie.
Cranberry Orange Quinoa Salad: A refreshing and zesty cranberry orange quinoa salad would make a delightful side dish to balance out the richness of the chiffon pumpkin pie.
Maple Glazed Carrots: Enhance the autumn flavors by serving maple glazed carrots as a side dish, adding a touch of sweetness and warmth to your meal alongside the chiffon pumpkin pie.

Alternative Recipes Similar to Chiffon Pumpkin Pie

Creamy Butternut Squash Soup: This creamy butternut squash soup is the perfect comfort food for a cozy night in. It's rich, velvety, and full of warm flavors that will leave you feeling satisfied.
Honey Garlic Glazed Salmon: This honey garlic glazed salmon is a delicious and healthy option for dinner. The sweet and savory glaze pairs perfectly with the tender, flaky salmon for a meal that's sure to impress.
Apple Cinnamon Crisp: This apple cinnamon crisp is a classic dessert that's perfect for fall. The warm, spiced apples are topped with a crunchy oat topping for a sweet treat that's hard to resist.

Appetizers and Main Courses to Complement Chiffon Pumpkin Pie

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a flavorful mixture of cream cheese, garlic, and herbs. Bake until golden and serve hot for a crowd-pleasing starter.
Bruschetta with Tomato and Basil: Elevate a classic appetizer by topping crispy slices of baguette with a vibrant mixture of ripe tomatoes, fresh basil, and garlic. Drizzle with balsamic glaze for a burst of flavor.
Main Courses:
Chicken Alfredo: Create a creamy and indulgent pasta dish that combines tender chicken with a rich and flavorful Alfredo sauce. Serve it over your favorite pasta for a comforting and satisfying meal.
Beef Stroganoff: Whip up a hearty and comforting dish featuring tender strips of beef cooked in a creamy and savory sauce. Pair it with buttery egg noodles for a classic and delicious meal.

Why trust this Chiffon Pumpkin Pie Recipe:

This recipe offers a delightful twist on the classic pumpkin pie, incorporating the warm and aromatic flavors of gingersnap cookies into the crust. The creamy and luscious filling is enriched with the earthy notes of pumpkin puree and a hint of rum, creating a harmonious blend of flavors. The use of gelatin ensures a perfectly set filling, while the addition of whipped cream and crushed gingersnaps on top adds a delightful textural contrast. With a balance of traditional and innovative elements, this recipe promises a memorable and indulgent dessert experience.

Want to share your experience with this chiffon pumpkin pie recipe or have any tips to perfect it? Join the discussion in the Baking and Desserts forum and let's talk about all things related to this delightful fall treat!
Can I use a different type of cookie for the crust?
Yes, you can definitely use a different type of cookie for the crust if you prefer. Gingersnaps provide a warm and spicy flavor that complements the pumpkin filling, but feel free to experiment with other cookies such as graham crackers or vanilla wafers.
Can I omit the rum from the filling?
Absolutely! If you prefer not to use rum, you can simply omit it from the recipe. The rum adds a subtle depth of flavor, but the pie will still be delicious without it.
Can I make this pie ahead of time?
Yes, you can make this chiffon pumpkin pie ahead of time. In fact, it's best to prepare it in advance and refrigerate it for several hours to allow the flavors to meld and the gelatin to set properly.
Can I substitute the heavy cream with a non-dairy alternative?
Certainly! If you prefer a non-dairy option, you can use a plant-based heavy cream substitute such as coconut cream or almond milk creamer. Just ensure that the substitute has a similar consistency to heavy cream for the best results.
Can I freeze the chiffon pumpkin pie?
While it's not recommended to freeze chiffon pumpkin pie due to the delicate texture of the filling, you can certainly store any leftovers in the refrigerator for a day or two. However, the pie is best enjoyed within a day or two of being made for optimal taste and texture.

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