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Pumpkin Chiffon Pie

Fluffy, light and creamy pumpkin pie
Prep Time1 hr
Chill8 hrs
Total Time9 hrs
Course: Dessert
Keyword: pie, pumpkin
Servings: 8


  • 1 refrigerated pie crust
  • 3 large eggs separated
  • 1 cup sugar divided
  • 1 1/4 cup canned pumpkin
  • 1/2 cup milk
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 packet unflavored gelatin
  • 1/4 cup cold water


  • Bake the pie crust as directed on the package for a single crust pie. Let cool.
  • Separate the eggs. Place the yolks in a medium bowl and reserve the whites.
  • Beat egg yolks and 1/2 cup sugar until the sugar dissolves and the mixture is a light yellow.
    Egg yolks and sugar beaten until well blended
  • Add pumpkin, milk and spices. Cook over a double boiler until slightly thickened, about 10 minutes. Remove from heat.
  • Dissolve gelatin in cold water and add to the cooked pumpkin mixture. Let cool to room temperature.
  • Meanwhile, use a mixer to beat the egg white until they are foamy. Add the remaining 1/2 cup sugar and beat on high speed until stiff peaks form.
  • Gently fold the egg whites into the pumpkin mixture until the mixture is uniform in color.
    Fold egg whites into pumpkin mixtures
  • Spoon the pie filling into the cooled pie crust and refrigerate at least 8 hours. Serve with whipped cream.


This recipe does contain raw egg whites so be sure to use pasteurized eggs and be aware of any possible risks.