Best Homemade Pumpkin Chiffon Pie Recipe

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!

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.

 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

Here’s step-by-step instructions on how to make this spicy pumpkin pie:

Pie Crust and Filling

1. 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.
2. Prepare egg wash.
   In a small bowl, whisk together 1 whole egg and 1 tablespoon water. Brush over bottom of pastry.
3. 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. 
4. 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.
5. 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.
6. 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.
7. Cool.
   Remove from oven and place on a wire rack to cool.

Whipped Cream Topping

1.  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.
2. Optional: cover pie with layer of whipped cream.
   Spoon a few scoops of whipped cream on the pie and spread into a thin layer.
3. 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.
4. Add cinnamon.
   Lightly dust the top with ground cinnamon.
5. Refrigerate.
   Cover pie with plastic wrap or aluminum foil and refrigerate until ready to eat.

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.

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.