Pumpkin Chiffon Pie Recipe

Pumpkin Chiffon Pie Recipe

Photos of Pumpkin Chiffon Pie Recipe

How To Make Pumpkin Chiffon Pie

What better way to get you in a happy mood than having a slice of pie? These baked dishes are perfect for those who can’t get enough of flaky pastries. From an apple variant to a lemon meringue, these pies pastries recipes will satisfy your pie and pastry cravings.

Preparation: 30 minutes
Cooking: 0 minutes (Chilling time: 4 hours)
Total: 4 hours 30 minutes



  • 1 cup canned pumpkin puree
  • 3/4 cup granulated sugar
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 eggs, separated
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 pre-baked 9-inch pie crust


  1. In a medium saucepan, combine pumpkin puree, sugar, cinnamon, ginger, nutmeg, and salt. Cook over medium heat, stirring constantly, until mixture thickens, about 5 minutes. Remove from heat and let cool.

  2. In a small bowl, beat egg yolks. Gradually whisk in milk. Stir in cooled pumpkin mixture.

  3. In a separate bowl, beat egg whites until stiff peaks form. Gradually fold egg whites into pumpkin mixture.

  4. In a chilled mixing bowl, whip heavy cream until soft peaks form. Fold whipped cream and vanilla extract into the pumpkin mixture.

  5. Pour mixture into the pre-baked pie crust. Smooth the top with a spatula.

  6. Cover and refrigerate for at least 4 hours, or until set.

  7. Serve chilled, and garnish with whipped cream or a sprinkle of cinnamon if desired.


  • Calories : 280kcal
  • Total Fat : 12g
  • Saturated Fat : 6g
  • Cholesterol : 144mg
  • Sodium : 245mg
  • Total Carbohydrates : 38g
  • Dietary Fiber : 2g
  • Sugar : 30g
  • Protein : 6g
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