Pumpkin Chiffon Pies Recipe

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Mirjana Van Veldhuizen Modified: March 24, 2022
Pumpkin Chiffon Pies Recipe

How To Make Pumpkin Chiffon Pies

Make holidays extra special with these spiced pumpkin chiffon pies, made with a flaky pie crust and creamy pumpkin filling, for a luscious chilled treat.

Preparation: 20 minutes
Cooking: 35 minutes
Chill Time: 1 hour
Total: 1 hour 55 minutes



For Crust:

  • 32gingersnaps
  • ¼cupgranulated sugar
  • ¼tspcoarse salt
  • 4tbspunsalted butter,plus 2 tsp more

For Filling:

  • 1envelopeunflavored gelatin
  • ¼cupcold water
  • cupspumpkin,or fresh pumpkin puree
  • 3large eggs
  • ¾cupgranulated sugar
  • ½cupwhole milk
  • ¼tspcoarse salt
  • ½tspground cinnamon
  • ¼tspground ginger
  • ground nutmeg

For Garnish:

  • ¼small sugar pumpkin
  • 1cupwater
  • cupslight brown sugar,packed
  • 2cinnamon sticks
  • 1pcfresh ginger,peeled



  1. Preheat oven to 350 degrees F. Process gingersnaps, granulated sugar, and salt in a food processor until finely ground. Add butter, and process until combined. Divide mixture among 6 5-inch pie plates, pressing into bottom and up sides.

  2. Place on a baking sheet, and bake for 11 to 13 minutes until darkened and firm. Let cool 5 minutes. Using an offset spatula, carefully unmold crusts, and return to sheet to cool.


  1. Sprinkle gelatin over cold water in a bowl. Let stand for about 5 minutes until softened.

  2. Combine pumpkin, egg yolks, ¼ cup of granulated sugar, milk, salt, and spices in a saucepan over medium heat. Cook, stirring, for about 8 minutes until mixture begins to thicken. Do not boil. Remove from heat.

  3. Stir in gelatin mixture until dissolved. Let cool completely.

  4. Beat egg whites with a mixer until soft peaks form. Gradually add remaining granulated sugar, beating until stiff peaks form. Whisk ⅓ of beaten egg whites into cooled pumpkin mixture.

  5. Gently fold in remaining whites. Spoon into pie shells, and refrigerate for at least 1 hour or up to 2 hours.


  1. Using a vegetable peeler, shave pumpkin into thin, wide ribbons. Bring water, brown sugar, cinnamon sticks, and ginger to a boil in a saucepan over medium heat. Cook for about 5 minutes until reduced by half.

  2. Add pumpkin pieces, and reduce heat. Simmer gently for about 8 minutes until tender and translucent. Pour into a bowl, and let cool completely.

  3. Top each pie with 3 or 4 pumpkin pieces, discarding syrup.

  4. Serve immediately and enjoy.


  • Calories: 1698.80kcal
  • Fat: 44.69g
  • Saturated Fat: 13.98g
  • Trans Fat: 10.38g
  • Monounsaturated Fat: 13.97g
  • Polyunsaturated Fat: 5.83g
  • Carbohydrates: 307.71g
  • Fiber: 4.33g
  • Sugar: 181.86g
  • Protein: 19.90g
  • Cholesterol: 118.43mg
  • Sodium: 1295.42mg
  • Calcium: 286.33mg
  • Potassium: 1306.43mg
  • Iron: 39.63mg
  • Vitamin A: 412.91µg
  • Vitamin C: 6.48mg
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