Pumpkin Chiffon Pie is a light and fluffy spiced pumpkin pie served cold with fresh whipped cream on top!
Pumpkin Chiffon Pie!
Have you had it before? So, it has all the flavors of the beloved pumpkin pie but with an amazing texture. So light and fluffy!
I’ve actually had this recipe written out on a recipe card for a while (remember those!) My mom got the recipe from our neighbor and I got it from her. I’ve been meaning to make for years and decided, this is the year! So glad I did! This is such a great dessert for the holidays. Traditional with a twist! Except, chiffon pies are nothing new. They’ve been around since the early 1900’s I believe. Chiffon pies have whipped egg whites in them. That is why they are light and fluffy.
This is the recipe, in my Mothers writing. Are we going to look back and miss the old days of writing out recipe cards? Do you still use them? I don’t that much. But I love looking at them, especially old ones from my Grandma or Mom.
As you can see in this photo, the texture is amazing! Here is an example. Regular cream cheese is great and awesome. And then there is whipped cream cheese! Which is totally awesome too. Both have the same flavor, but the texture is what sets them apart. Thats how this chiffon pie is. Such great texture. It’s similar to a moose. Whipped, light and fluffy!
Top this with some homemade whipped cream and you will have died and gone to heaven.
What is the difference between chiffon pie & cream pie?
A chiffon pie gets its light, creamy texture from whipped egg whites. (Use pasteurized eggs if you are concerned about using raw egg). A cream pie typically uses whipped cream for the light texture.
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If you make this pie, be sure to tag me on Instagram @bakedinarizona and use the hashtag #bakedinazrecipe so I can see! I love seeing what you are up to in your kitchens!
A light a fluffy pumpkin pie topped with fresh whipped cream! This pumpkin pie gets it's amazing texture from whipping the egg whites, then folding them in.
- 2 baked pie shells (cooled)
- 6 eggs (divided)
- 1 1/2 cups milk
- 1 1/2 cups brown sugar
- 2 envelopes unflavored gelatin
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 (29 ounce) can pumpkin puree
- 2/3 cup sugar
Separate the 6 eggs, cracking the yolks in a medium sized bowl and saving the whites in a large bowl (you will whip them up later). Slightly beat the egg yolks then add the milk.
In another bowl, mix the brown sugar, gelatin powder, salt, cinnamon, nutmeg & ginger. Once combined, add this to the yolk and milk mixture. Stir all together then add to a heavy sauce pan.
Cook over medium heat, stir often. Watch for the "plopping" it will get thick quick. Once it is nice and thick, remove from the heat and add the can of pumpkin. Stir all together. Let cool.
While the pumpkin mixture is cooling, whip the egg whites until stiff (peaks). Stir in 2/3 cup white sugar to the egg whites. Add the pumpkin mixture to the egg whites and fold all together till smooth.
Pour into the baked pie shells and chill until firm (overnight or 2-4 hours).
Serve with whipped cream!
This recipe contains raw egg whites. So it's not recommended for littles, pregnant or elderly. You can buy pasteurized eggs, so if that is a concern, I'd go that route :). Here is an article on how to pasteurize eggs at home as well.
Other desserts you might like!