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Pumpkin Chiffon Pie


This is a family favorite. It is light and fluffy and you will want a second piece.

Rate this recipe 4.3/5 (11 Votes)


  • baked pie shell (put in deep dish pie plate)
  • 1 Tablespoon gelatin (mix into 1/4 cup cold water)
  • 3 egg yolks (wash eggshells with soap before cracking, save whites)
  • 1/2 cup brown sugar
  • 1 1/4 cups canned pumpkin (Use 1 small can)
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin spice
  • 1 teaspoon ginger
  • 1/4 teaspoon cloves
  • 3 egg whites
  • 1/2 white sugar
  • Topping:
  • 1 cup whip cream
  • 2 Tablespoons white sugar


Level of difficulty Average
Cost Average budget


Step 1

Cook and stir egg yolks, brown sugar, pumpkin, spices and milk in a sauce pan. Cook until thick. Stir in the gelatin mixture and stir until dissolved. Set aside and let it cool.

Step 2

In a large bowl whip egg whites until stiff but not dry. IF you pull the beater up the egg white should look like mountain peaks holding its form. Gradually stir in 1/2 cup white sugar. Fold into the egg mixture.

Step 3

Fill the deep dish pie shell and chill for several hours.

Step 4

Whip the cream until soft peaks form, add sugar to taste ( 2 Tablespoons). Top with whip cream.


You need to fold in the egg whites and not stir to keep the chiffon fluffy. This makes a lot of filling so you will need a deep dish pie plate.

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Craving sweet? This rustic cherry tart is easy, quick and delicious!


  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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