Pumpkin Chiffon Pie Zoom

Pumpkin Chiffon Pie Recipe

Many of us can't help but overindulge at the Thanksgiving table. Luckily this pumpkin chiffon dessert is a deliciously light alternative to traditional pumpkin pie. Spiced with cinnamon and nutmeg, the golden pumpkin filling is spooned into a refrigerated pie crust for an easy go to recipe.
Makes: 12 servings
Skill Level: None
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Step 1

Preheat oven to 425F. Unroll pie crust and press onto bottom and up sides of pie pan. Pierce bottom all over with fork. Bake 10-12 minutes or until golden brown. Cool completely.

Step 2

In medium saucepan, combine milk and gelatin; let stand for 5 minutes. Add pumpkin, egg yolks, 1 cup sugar, salt, cinnamon, ginger, cloves and nutmeg to milk mixture. Heat over medium low until mixture just begins to boil, stirring continuously. Remove from heat and transfer to large bowl. Refrigerate until thick, 1-2 hours.

Step 3

In large bowl, whip egg whites with electric mixer on medium-high speed until just foamy; add cream of tartar. Whip additional 30 seconds, slowly adding remaining 1/4 cup sugar; continue whipping until stiff peaks form about 4-6 minutes.

Step 4

Fold 1/3 whipped egg whites into pumpkin mixture to lighten. Carefully fold in the remaining 2/3 whipped egg whites until no streaks remain. Pour into prepared pie crust and refrigerate overnight or until set.

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granulated sugar

1 1/4 cups granulated sugar (divided)

ground cinnamon

1 teaspoon ground cinnamon

unflavored gelatin

1 envelope unflavored gelatin (1 oz. or about 2 1/4 teaspoons)


1 can (15 oz.) solid pack pumpkin

ground nutmeg

1/8 teaspoon ground nutmeg

whipping cream

1 cup whipping cream (optional)

refrigerated pie crusts

1/2 package refrigerated pie crusts (1 crust)


3/4 cup milk


2 Eggs (separated)


1 teaspoon salt

ground ginger

1/2 teaspoon ground ginger

ground cloves

1/8 teaspoon ground cloves

egg white

1 egg white

cream of tartar

1/4 teaspoon cream of tartar

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Pumpkin Chiffon Pie is rated 4.0 out of 5 by 4.
Rated 4 out of 5 by from I just love pumpkin pies and cakes!!
Date published: 2010-12-06
Rated 4 out of 5 by from The filling was delicious loved the nutty taste. My husband who hates pumpkin actually ate this pie and went back for more. Wasn't sure about the amount of sugar to put in for the pastry crust as I usually don't make fresh pastry often. Same for the gelatin-I have a tin of it and it would be nice to get a exact measure as I am unsure how much is 2 packages of gelatine. I used two spoons of gelatine and fingers crossed it was fine. And the big one, of course is that there is no tinned pumpkin in Australia that I could get a hold off. So I had to boil, scoop off seeds and then strain the pulp. This meant that I may have put less than a cup of water as I thought my pumpkin mixture was watery enough. The whole cooking process was longer too. Would like to see exact measures and could Wilton remember that it has an international audience of devoted subscribers trying out their lovely recipes, and so could they suggest alternatives for products not available ouside of US eg. tinned pumpkin. Thanks Jayamala
Date published: 2010-12-06
Rated 4 out of 5 by from I have never done a pie before and this thanksgiving it was my turn for dessert. so I wanted to make something original in my family. It was extremely good and everybody likes it. Now am the designated person for dessert in thanksgiving.
Date published: 2010-11-30
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