This pumpkin chiffon pie recipe is such a good twist on a traditional pumpkin pie. Make this dessert for Thanksgiving, I promise your family will love it.
It’s pumpkin season!
Oh, hello there, fall. We are so excited for autumn leaves, warm cider, and all pumpkin everything! With fall comes Thanksgiving, and some of our favorite desserts come out to play for the holiday. We wanted to try something a little different than the traditional pumpkin pie and this one with a chiffon topping is really what we’re here for!
I think this is the best pumpkin pie recipe for those who do not love a strong pumpkin flavor. I got the inspiration from these chiffon pumpkin bars, the whipped chiffon really gives this pumpkin dessert a sweet, creamy texture that we love!
Pumpkin chiffon pie recipe
This delicious pumpkin chiffon pie is just as good as the traditional favorite, but with a light, whipped chiffon topping. Your guests will love this dessert!
Step 1: Mix the pumpkin and spices
Combine the pumpkin puree, sugar, pumpkin pie spice, salt, and vanilla in a large mixing bowl. Stir well, then transfer half of the pumpkin mixture to another smaller bowl, cover, and refrigerate.
Step 2: Add ingredients and bake
For the half of the pumpkin mixture you left out, add the evaporated milk, egg, and egg yolk. Stir until thoroughly combined. Pour the pumpkin pie mixture into a prepared pie crust, it should fill up about half of the space. Bake for 30-35 minutes, or until pie is set in the middle and crust edges are brown.
Step 3: Make the pumpkin chiffon topping
While the pie is baking, pull out the small bowl of refrigerated pumpkin mix and stir in the 1/2 cup of whipped topping. You can use cool whip or any other whipped cream that you prefer. When the baked pie is slightly cool, add this whipped pumpkin mixture to the top of your baked pie, spreading it evenly. Refrigerate for 2 hours to overnight.
Step 4: Time to decorate and eat the pie!
When you are almost ready to eat this pumpkin chiffon pie, remove it from the refrigerator about 30 minutes beforehand and decorate the top with extra whipped topping and pumpkin pie spice as desired. Slice and serve.
If you love pumpkin desserts, you’re in for a real treat. Check out the pumpkin pie with chiffon recipe below and enjoy.
Pumpkin Chiffon Pie Recipe
This delicious pumpkin chiffon pie is just as good as the traditional favorite, but with a light, whipped chiffon topping. Your guests will love this dessert!
Ingredients
- 1 - 9-in. pie crust
- 1 - 15 oz. can pumpkin puree
- 1 cup sugar
- 1-1/2 tsp. pumpkin pie spice (+ a little extra to decorate)
- 1/2 tsp. salt
- 1/2 tsp. vanilla
- 1/2 cup evaporated milk
- 1 egg + 1 egg yolk, beaten
- 1/2 cup whipped topping (+ a little extra to decorate)
Instructions
- Preheat the oven to 400º F.
- In a large bowl, combine pumpkin puree, sugar, pumpkin pie spice, salt, and vanilla. Mix well.
- Transfer half of the pumpkin mixture to another smaller bowl, cover, and refrigerate.
- For the pumpkin mixture you left out, add evaporated milk, egg, and egg yolk. Stir until thoroughly combined.
- Pour mixture into prepared pie crust, it should fill up about half of the space. Bake for 30-35 minutes, or until pie is set in the middle and crust edges are brown.
- While the pie is baking, pull out the small bowl of refrigerated pumpkin mix and add whipped topping. Stir well.
- When the pie is slightly cool, add whipped pumpkin mixture to the top of your baked pie, spreading it evenly. Refrigerate for 2 hours to overnight.
- When you are almost ready to eat this pumpkin chiffon pie, remove from the refrigerator and decorate with extra whipped topping and pumpkin pie spice as desired. Slice and serve.
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Enjoy this amazing fall dessert recipe!
