Indulge in a perfect symphony of autumn flavors with our Pumpkin Chiffon Pie recipe, which takes the cherished Thanksgiving classic to new heights. The comforting essence of pumpkin seamlessly melds with a medley of aromatic spices including cinnamon, nutmeg, ginger, and cloves, creating a delightful harmony of warm, seasonal tastes. The addition of chiffon, with its airy whipped egg whites, imparts a refreshing twist to the traditional, denser pumpkin pie, resulting in a lighter, more luscious dessert. All of this deliciousness is nestled within a flaky crust, making every bite a perfect blend of textures and flavors.
Table of Contents
- This Pumpkin Chiffon Pie Will Be The Talk of The Table
- What is Chiffon Pumpkin Pie?
- Pumpkin Chiffon Pie Recipe Ingredients
- How to Make Fluffy Pumpkin Pie
- Fluffy Pumpkin Pie Recipe Tips for Success
- Chiffon Pumpkin Pie Substitutions and Variations
- How to Store Pumpkin Pie
- Pumpkin Chiffon Pie FAQs
- Best Homemade Pumpkin Chiffon Pie Recipe
This Pumpkin Chiffon Pie Will Be The Talk of The Table
At A Well-Seasoned Kitchen, we celebrate the essence of each season, and this recipe is no exception. Crafted with velvety pumpkin purée and an enticing blend of warm spices, this pie encapsulates the essence of autumn in every delectable bite. Experience a heavenly combination of silkiness, a subtle hint of sweetness, and a delightful burst of pumpkin pie spice with every forkful.
The buttery, flaky crust that cradles the luscious filling makes this dessert even more special. You have the flexibility to use our recommended recipe, your own favorite, or opt for a convenient store-bought crust. Plus, there’s no need to blind bake the crust, simplifying the preparation process.
Not only does this Pumpkin Chiffon Pie tantalize your taste buds, but its vibrant orange hue and piped whipped cream topping also make it an eye-catching addition to your Thanksgiving dessert spread. The chiffon filling’s lightness offers a refreshing departure from the typical, heavier pumpkin pie.
Get ready to elevate your Thanksgiving celebration with a dessert that’s as visually stunning as it is delectable!
What is Chiffon Pumpkin Pie?
While both Pumpkin Chiffon Pie and traditional Pumpkin Pie feature the warm flavors of pumpkin and spices, there are a few key differences between the two. Pumpkin Chiffon Pie is known for its light and airy texture, achieved by incorporating whipped egg whites into the filling. It has a delicate and silky consistency that melts in your mouth. On the other hand, classic Pumpkin Pie has a denser and more custard-like texture.
Chiffon pumpkin pie made its debut in the mid-20th century, coinciding with a culinary trend focused on convenience and innovation. Simultaneously, the widespread availability of canned pumpkin purée contributed to its rise in popularity. This pie became a part of the chiffon pie trend, a culinary movement pioneered by Monroe Boston Strause in the 1930s. Pumpkin chiffon pie likely surfaced as a response to the desire for lighter, more elegant dessert options in the post-World War II era. Today, pumpkin chiffon pie remains a popular choice, especially during the Thanksgiving and holiday seasons, with various recipes offering unique spins on this classic dessert.
Pumpkin Chiffon Pie Recipe Ingredients
To make this fluffy pumpkin pie, you will need the following ingredients:
Pie Crust and Filling
- Favorite pie dough, enough for one crust of a 10-inch deep dish pie dish. I prefer my homemade pie crust, but you can use store bought
- Eggs
- Canned pumpkin purée – not pumpkin pie filling. I only use Libby’s 100% Pure Canned Pumpkin
- Light brown sugar
- Granulated (white) sugar
- Salt
- Molasses
- Good quality dark rum
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Heavy whipping cream
- Whole milk
Whipped Cream Topping
- Heavy cream
- Good quality dark rum
- Powdered (confectioners’) sugar
- Vanilla extract
- Ground cinnamon
How to Make Fluffy Pumpkin Pie
Here’s step-by-step instructions on how to make this spicy pumpkin pie:
Pie Crust and Filling
- Prepare pie crust.
Line a 10-inch deep dish pie plate with the pie crust, making a strong fluted rim that extends up to the very top (even slightly higher if possible) of the dish. (If you are using purchased refrigerated pie crust, you will need to roll it out a bit to make it slightly larger.) Do not prick the bottom of the pastry. - Prepare egg wash.
In a small bowl, whisk together 1 whole egg and 1 tablespoon water. Brush over bottom of pastry. - Prepare pumpkin batter.
Using an electric mixer, blend together the pumpkin, sugars, salt, molasses, rum, cinnamon, ginger, nutmeg, cloves, egg yolks, cream, and milk just until mixed. Set aside. - Whip egg whites.
In another bowl, beat the egg whites until foamy. Add a pinch of salt and continue beating to form soft peaks. With the mixer running, slowly add 1 tablespoon of sugar and continue beating to form stiff, shiny peaks. Stir 1/4 of the egg whites into the pumpkin mixture, then fold in the rest just until mixed. - Place batter in pie shell.
Immediately pour batter into the prepared pie shell, filling up to 1/2-inch below the top of the of the crust. - Bake pie.
Bake the pie for 15 minutes. When the rim of the crust just starts to brown, reduce the oven temperature to 375 degrees and continue baking for another 15 minutes – lower the heat if the pastry is browning too much. Lower the heat again to 350 degrees and continue baking for another 15 minutes, or until filling 2 inches from the edge is done (an inserted toothpick will come out clean). Turn off the oven, leave the door open, and let the pie sit in the oven for another 20 to 30 minutes. You need to watch this pie carefully so that it doesn’t cook too fast – if it does, it will get watery. - Cool.
Remove from oven and place on a wire rack to cool.
Whipped Cream Topping
- Whip all ingredients.
Once the pie is at room temperature,using an electric mixer with the whisk attachment, beat the cream, sugar, rum, and vanilla until very stiff. - Optional: cover pie with layer of whipped cream.
Spoon a few scoops of whipped cream on the pie and spread into a thin layer. - Pipe stars.
Cut the corner off of a ziptop baggie, fit a large star tip into the corner, and fill the bag with the whipped cream. Pipe 1-inch stars on top of the pie, starting on the outside edge, and making circles inside each other. Alternatively, spoon all of the whipped cream on top of the pie and spread into an even layer. - Add cinnamon.
Lightly dust the top with ground cinnamon. - Refrigerate.
Cover pie with plastic wrap or aluminum foil and refrigerate until ready to eat.
Quick Tip
To keep plastic wrap or aluminum foil from mushing the whipped cream stars when you cover the pie, place toothpicks all around the pie – they will hold the cover off the surface.
Fluffy Pumpkin Pie Recipe Tips for Success
- Make sure to beat the egg whites until stiff, shiny peaks form for a light and airy filling. And, don’t skip stirring 1/4 of the whites into the pumpkin mixture before adding the rest. This step lightens the pumpkin batter, making it easier to fold in the remaining whites without deflating them in the process.
- Avoid overfilling the crust. Occasionally, when preparing this pie, the whipped egg whites expand more, resulting in extra batter. Only fill the pie up to within 1/2 inch from the top of the crust, otherwise, it can spill over during baking, creating a mess.
- Watch the pie carefully during baking, following our directions closely, to ensure it doesn’t cook too fast and become watery.
- Don’t add the whipped topping until the pie is cool (room temperature or refrigerated).
How do you make pumpkin pie without a soggy bottom?
Before spooning the pumpkin batter into the crust, brush the bottom with an egg wash (1 egg whisked together with 1 tablespoon of water). This step creates a seal during baking that prevents sogginess, even when making the pie in advance.
How to tell if Pumpkin Pie is done
To check the doneness of this chiffon pie, insert a toothpick into the filling about 2 inches from the edge. If it comes out clean, the pie is done. It’s okay if the center is still slightly jiggly; it will continue to cook as it sits in the cooling oven.
Chiffon Pumpkin Pie Substitutions and Variations
While the classic Pumpkin Chiffon Pie is a crowd-pleaser, there are several variations you can try to add your own twist. Here are a few ideas:
- Chocolate Pumpkin Chiffon Pie. Brush the bottom crust with melted chocolate for a surprise twist.
- Pecan Pumpkin Chiffon Pie. Sprinkle chopped pecans evenly over the bottom crust before adding pumpkin filling, for a crunchy texture.
- No chiffon version. If you’re not comfortable whipping and folding in the egg whites, then just combine the whites and yolks and add all at once. The pie won’t be as fluffy, but it will still be delicious.
- Pumpkin Pie Soufflé. If you want a gluten-free option, follow these steps:
1. Omit the pie crust but still make the pumpkin filling per our instructions.
2. Preheat oven to 425 degrees. Butter a large (8 cup) soufflé dish and dust with granulated sugar.
3. Spoon pumpkin filling into prepared dish and place on a large rimmed cookie sheet.
4. Place in oven and immediately turn heat down to 375 degrees.
5. Bake soufflé for 40 to 45 minutes, or until puffed up and the top is lightly browned.
6. Serve immediately with whipped cream topping on the side.
How to Store Pumpkin Pie
Pumpkin Chiffon Pie is best served chilled. Cover with plastic wrap or aluminum foil and refrigerate until just before serving.
To store leftovers, cover the pie with plastic wrap or aluminum foil, or place it in an airtight container and refrigerate for up to 3 days. The pie may lose some of its fluffiness and/or the crust may become soft over time, but will still be delicious.
Pumpkin Chiffon Pie FAQs
Pumpkin pie can be kept at room temperature for up to 2 hours. If the room temperature is very hot (above 90 degrees), the safe time may be even shorter.
Well covered, this pumpkin pie will last up to 3 days in the refrigerator. The pie may lose some of its fluffiness and/or the crust may become soft over time, but will still taste delicious.
Wrap the pie tightly in plastic wrap or aluminum foil and place it in an airtight container. When frozen, pumpkin pie can be stored for up to 2 months. I recommend not putting on the whipped topping before freezing.
Best Homemade Pumpkin Chiffon Pie Recipe
Indulge in a perfect symphony of autumn flavors with our Pumpkin Chiffon Pie recipe, which takes the cherished Thanksgiving classic to new heights. The comforting essence of pumpkin seamlessly melds with a medley of aromatic spices including cinnamon, nutmeg, ginger, and cloves, creating a delightful harmony of warm, seasonal tastes. The addition of chiffon, with its airy whipped egg whites, imparts a refreshing twist to the traditional, denser pumpkin pie, resulting in a lighter, more luscious dessert. All of this deliciousness is nestled within a flaky crust, making every bite a perfect blend of textures and flavors.
- Prep Time: 15 minutes
- Resting and Cooling Time: 60 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours
- Yield: 1 (10-inch) deep dish pie, serves 8 to 10 1x
Ingredients
Pie Crust and Filling
- Favorite pie dough, enough for one crust of a 10-inch deep dish pie dish
- 1 large egg
- 1 tablespoon water
- 1 can (15-ounce) cooked pumpkin purée – not pumpkin pie filling
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 teaspoon table salt
- 1 1/2 tablespoons molasses
- 1 1/2 tablespoons good dark rum
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 large egg yolks
- 1/2 cup heavy whipping cream
- 6 tablespoons whole milk
- 3 large egg whites
- 1 tablespoon granulated sugar
Whipped Cream Topping
- 1 cup heavy whipping cream
- 1 tablespoon powdered (confectioners’) sugar, or more to taste
- 1 1/2 teaspoons good dark rum
- 1/2 teaspoon vanilla extract
- Ground cinnamon (for dusting)
Instructions
Pie Crust and Filling
- Preheat oven to 450 degrees.
- Line a 10-inch deep dish pie plate with the pie crust, making a strong fluted rim that extends up to the very top (even slightly higher if possible) of the dish. (If you are using purchased refrigerated pie crust, you will need to roll it out a bit to make it slightly larger.) Do not prick the bottom of the pastry.
- In a small bowl, whisk together 1 whole egg and 1 tablespoon water. Brush over bottom of pastry.
- Using an electric mixer with the whisk attachment, blend together the pumpkin, sugars, salt, molasses, rum, cinnamon, ginger, nutmeg, cloves, egg yolks, cream, and milk just until mixed. Set aside.
- In another bowl, beat the egg whites until foamy. Add a pinch of salt and continue beating to form soft peaks. With the mixer running, slowly add 1 tablespoon of sugar and continue beating to form stiff, shiny peaks.
- Stir 1/4 of the egg whites into the pumpkin mixture, then fold in the rest just until mixed. Immediately pour into the pie shell, filling up to 1/2-inch below the top of the of the crust.
- Bake the pie for 15 minutes. When the rim of the crust just starts to brown, reduce the heat to 375 degrees and continue baking for another 15 minutes – lower the heat if the pastry is browning too much.
- Lower the heat again to 350 degrees and continue baking for another 15 minutes, or until filling 2 inches from the edge is done (an inserted toothpick will come out clean).
- Turn off the oven, leave the door open, and let the pie sit in the oven for another 20 to 30 minutes. You need to watch this pie carefully so that it doesn’t cook too fast – if it does, it will get watery.
Remove from oven and place on a wire rack to cool.
Whipped Cream Topping
- Once the pie is at room temperature, using an electric mixer with the whisk attachment, beat the cream, sugar, rum, and vanilla until very stiff.
- Optional: Spoon a few scoops of whipped cream on the pie and spread into a thin layer.
- Cut the corner off of a ziptop baggie, fit a large star tip into the corner, and fill the bag with the whipped cream. Pipe 1-inch stars on top of the pie, starting on the outside edge, and making circles inside each other. Alternatively, spoon all of the whipped cream on top of the pie and spread into an even layer.
- Lightly dust the top with ground cinnamon.
- Cover and refrigerate until ready to eat.
Notes
Make ahead: For the best flavor, I recommend making this pie no more than 245 hours ahead of serving. Wrap it with plastic wrap or aluminum foil and refrigerate. See Tip above for how to wrap without smushing the whipped topping. Pie can also be well-wrapped and frozen for up to 2 months.
Variations: See details in blog post above.
- Category: dessert, make ahead
- Method: Bake
- Cuisine: American