Our pumpkin chiffon pie is an easy seasonal dessert that will make its mark at your next fall gathering. The levels of this dessert go from crunchy to cloud-like as you bite through layers of a graham cracker crust to a rich cream cheese filling then fluffy pumpkin chiffon and whipped cream. It’s a light-as-air autumn treat that delivers all the flavors of fall in a perfect pie, sure to be the star of the dessert table.
What is chiffon pie?
Chiffon pie has a fluffy, aerated filling that’s created by folding a meringue or whipped cream into a custard or curd. Our recipe features pumpkin and cream cheese, but there are also fruit-based chiffons like lemon chiffon pie and orange chiffon pie.
Pumpkin Chiffon Pie Ingredients
- Graham cracker crust: A store-bought crust saves time and doesn’t require baking, but if you want to go the extra mile, try our homemade graham cracker crust.
- Milk: Cold whole milk keeps the pudding mix chilled and adds a bit more flavor to the filling.
- Cream cheese: A sweetened cream cheese layer adds a nice contrast to the ultra-light chiffon filling. Learn how to soften cream cheese for a lump-free filling.
- Whipped topping: A premade whipped topping like Cool Whip works great here, but you could also make your own sweetened whipped cream if you prefer a fresher taste.
- Vanilla pudding mix: Using vanilla pudding mix is key in this recipe. It contains gelatin, an essential ingredient in chiffon pie. Without gelatin, your pie would not have the nice standing structure the pie needs for plating.
- Canned pumpkin: This might be the one time we suggest store-bought over homemade! Canned pumpkin offers better consistency for baking and saves time compared to making homemade pumpkin puree from scratch.
- Spices: Sweet cinnamon, pungent ginger and spicy cloves impart the classic fall pumpkin flavor and aroma you expect. Grind the spices from whole for a bolder flavor than pre-ground.
- Nuts: Pecans and walnuts work great for this recipe as they enhance the decorative look and crunchy texture of the finished pie.
Directions
Step 1: Make the cream cheese layer
In a bowl, use a hand mixer or stand mixer to beat together the cream cheese and sugar until smooth and lump-free. Fold in the whipped topping until evenly incorporated. Using a spatula or a mini offset spatula, spread it into the premade graham cracker crust.
Step 2: Whip up the chiffon filling
In another bowl, beat the milk and pudding mixes on low speed until combined. Beat on high for two minutes, then let the mixture stand for three minutes. Carefully fold in the pumpkin and spices. Spread the chiffon mixture over the cream cheese layer.
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Step 3: Chill the pie
Place your chiffon pie in the fridge, and let it chill until set, two to three hours. Top the pie with nuts and/or additional whipped topping.
Pumpkin Chiffon Pie Variations
- Swap out the grahams: The graham cracker crust in this recipe is great, but a warmly spiced gingersnap crust would add a little more depth of flavor.
- Add a little tang: A layer of cranberry sauce would make this pie even more flavorful and colorful. Once the pie has chilled in the fridge, top it with cold cranberry sauce, whipped cream and a sprinkling of nuts.
- Go for eggnog: Swap out the whole milk for cold eggnog. ‘Tis the season!
How to Store Pumpkin Chiffon Pie
Loosely wrap this pie with storage wrap, and keep it in the fridge for up to three days.
Can you freeze pumpkin chiffon pie?
No, you cannot freeze pumpkin chiffon pie. We’ve done meticulous research on how to freeze a pie, and we’ve found that cream-based pies typically do not freeze well because the filling separates as it thaws, creating a soggy mess.
Can you make pumpkin chiffon pie ahead of time?
Yes, you can make this pie ahead of time. Make the chiffon pie as directed the day before serving, and store the pie in the fridge. Hold off on garnishing with whipped cream and/or nuts until you serve the pie.
Pumpkin Chiffon Pie Tips
What is the difference between a chiffon pie and a custard pie?
There are some differences between a chiffon pie and a custard pie. Chiffon can have a custard filling, but custard pies always have a custard filling. Also, a chiffon pie’s custard is lightened as whipped cream or meringue is folded into the custard. This produces a light, airy filling compared to custard pie’s dense, thick filling.
What is the thickener in chiffon pies?
Chiffon pies are thickened with gelatin. Gelatin provides the best structure for chiffon’s incredibly light and airy filling so a chiffon slice can stand on its own.
