Grandma Joan's Pumpkin Chiffon Pie

Delight in the indulgent flavors of fall with Grandma Joan's Pumpkin Chiffon Pie, a light and airy twist on the classic pumpkin pie. This recipe features a buttery graham cracker crust filled with a luscious, spiced pumpkin chiffon made creamy with whipped egg whites and heavy cream. Infused with warm spices like cinnamon, ginger, and nutmeg, it captures the essence of autumn in every bite. The use of unflavored gelatin gives the filling its delicate structure, while the combination of airy textures and rich flavors creates an unforgettable dessert. Perfectly balanced between sweet and spiced, this no-bake pie requires just a few hours of chilling before it's ready to dazzle at your holiday table. Serve each slice topped with a dollop of freshly whipped cream for ultimate decadence!

Nutriscore Rating: 56/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1 whole Graham cracker pie crust (9-inch)
• 1 envelope Unflavored gelatin
• 1 tablespoon Cold water
• 1.25 cups Pumpkin purée
• 0.75 cups Granulated sugar
• 1 teaspoon Ground cinnamon
• 0.5 teaspoons Ground ginger
• 0.25 teaspoons Ground nutmeg
• 0.25 teaspoons Salt
• 3 large Egg yolks
• 0.5 cups Whole milk
• 3 large Egg whites
• 0.25 cups Powdered sugar
• 0.75 cups Heavy whipping cream
• 1 teaspoon Vanilla extract

Directions

Step 1

In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.

Step 2

In a medium saucepan, combine the pumpkin purée, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, and salt. Stir to combine and heat over medium heat.

Step 3

In a separate small bowl, whisk the egg yolks and milk together. Gradually stir this mixture into the saucepan with the pumpkin mixture.

Step 4

Cook over medium heat, stirring constantly, until the mixture begins to thicken and just reaches a boil (about 8–10 minutes).

Step 5

Remove the saucepan from heat and immediately stir in the bloomed gelatin until fully dissolved. Set aside to cool to room temperature (about 15 minutes).

Step 6

In a clean, dry bowl, whisk the egg whites with a hand or stand mixer until soft peaks form. Add the powdered sugar and continue whisking until stiff peaks form.

Step 7

Gently fold the egg whites into the cooled pumpkin mixture in three additions, ensuring the mixture remains airy.

Step 8

In another clean bowl, whip the heavy cream with the vanilla extract until soft peaks form.

Step 9

Fold half of the whipped cream into the pumpkin mixture for added creaminess. Reserve the remaining whipped cream for topping the pie.

Step 10

Pour the chiffon filling into the prepared graham cracker crust, smoothing the top with a spatula.

Step 11

Refrigerate the pie for at least 4 hours (preferably overnight) to set the filling completely.

Step 12

Before serving, top the pie with the reserved whipped cream and garnish as desired (e.g., with a sprinkle of cinnamon or a few candied pecans).

Nutrition Facts

Serving size	(1217.4g)

Amount per serving	% Daily Value*
Calories	2926.7

Total Fat 122.4g	0%
Saturated Fat 57.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 748.1mg	0%
Sodium 1905.7mg	0%
Total Carbohydrate 389.8g	0%
Dietary Fiber 16.1g	0%
Total Sugars 256.1g
Protein 63.1g	0%

Vitamin D 108.6IU	0%
Calcium 379.7mg	0%
Iron 11.8mg	0%
Potassium 1275.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.8%

Protein: 8.7%

Carbs: 53.5%