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Pumpkin Chiffon Pie is a lighter, fluffier twist on classic pumpkin pie that’s been gracing holiday tables for generations. With its silky pumpkin filling, warm fall spices, airy chiffon texture, and buttery Biscoff cookie crust, this old-fashioned dessert is every bit as festive as traditional pumpkin pie while feeling wonderfully light and creamy.
This recipe is the one I learned from my grandma, and it’s still one of my favorite make-ahead Thanksgiving desserts. The pumpkin custard is gently cooked on the stovetop before being folded with fluffy egg whites, creating that signature cloud-like texture chiffon pies are famous for. Finished with a generous layer of fresh whipped cream, it’s an elegant dessert that’s always one of the first to disappear.
If you’re planning your holiday dessert table, be sure to try my Classic Pumpkin Pie, Sweet Potato Pie with Condensed Milk, and No Bake Pumpkin Pie.
✨ Before You Begin
✨ Use enough butter for the crust. Biscoff cookies are drier than graham crackers, so they need a generous amount of melted butter to create a crust that holds together beautifully after chilling.
✨ Bloom the gelatin first. Stir the gelatin with the water and let it hydrate before heating. This helps it dissolve smoothly and gives the pie its signature light, sliceable texture.
✨ Cool the pumpkin custard completely. If the custard is even slightly warm, the whipped egg whites will deflate instead of creating the airy chiffon texture.
✨ Allow plenty of chill time. Refrigerate the pie for at least 4 hours, but overnight is even better for the cleanest slices and best flavor.
✨ Serve well chilled. Pumpkin chiffon pie is at its best straight from the refrigerator with a generous layer of freshly whipped cream.
Pumpkin Chiffon Pie Ingredients + Key Notes
This is just a quick look at what you’ll need. Be sure to check the recipe card below for the complete ingredient list and exact measurements.
Biscoff Cookies: These buttery, caramelized cookies create a flavorful crust that pairs beautifully with the warm pumpkin spices. If you prefer, a graham cracker or gingersnap crust also works well.
Unsalted Butter: Binds the cookie crumbs together and gives the crust a rich, buttery flavor.
Gelatin: The key to a true pumpkin chiffon pie. It stabilizes the filling so it’s light, airy, and slices beautifully after chilling.
Eggs: The yolks cook into a silky pumpkin custard, while the whipped egg whites create the signature light, fluffy chiffon texture.
Granulated Sugar: Sweetens the filling, with a small amount added to the egg whites to help create stable, glossy peaks.
Whole Milk: Adds richness and creates a smooth, creamy custard base.
Pumpkin Purée: Use 100% pure pumpkin purée, not pumpkin pie filling, for the best flavor and texture.
Pumpkin Pie Spices: Cinnamon, ginger, nutmeg, allspice, and cloves give this pie its classic warm, cozy fall flavor.
Heavy Cream, Powdered Sugar & Vanilla: Whipped together for a light, homemade topping that complements the airy filling without overpowering it
🥣 How to Make Pumpkin Chiffon Pie
Start by combining the crushed Biscoff cookies with the melted butter and salt, then press the mixture firmly into a deep-dish pie plate. Bake the crust until lightly golden and fragrant, then set it aside to cool completely.
While the crust cools, bloom the gelatin in water. Whisk the gelatin together with the egg yolks, sugar, milk, salt, and warm spices in a saucepan, cooking gently until the custard thickens and reaches 170–175°F. Stir in the pumpkin purée and let the mixture cool completely—this step is essential for achieving the pie’s signature airy texture.
Once the custard has cooled, whip the egg whites to soft peaks, gradually add the remaining sugar, and continue beating until stiff, glossy peaks form. Gently fold the egg whites into the pumpkin mixture until no streaks remain, taking care not to deflate all that wonderful volume. Spoon the filling into the cooled crust, smooth the top, and refrigerate for at least 4 hours, or overnight for the cleanest slices.
Just before serving, whip the heavy cream with the powdered sugar and vanilla until soft peaks form, then spread or pipe it generously over the chilled pie for the perfect finishing touch.
⭐ Pro Tips
⭐ Cool the custard completely. Even a slightly warm pumpkin mixture will deflate the whipped egg whites, so be patient before folding them together.
⭐ Fold gently. Use a rubber spatula and fold just until the egg whites are incorporated. Overmixing will knock out the air that gives chiffon pie its signature light texture.
⭐ Chill overnight if possible. Four hours is the minimum, but an overnight chill gives the filling the best texture and makes slicing much cleaner.
⭐ Use 100% pure pumpkin purée. Pumpkin pie filling already contains sugar and spices, which will change both the flavor and texture of the finished pie.
⭐ For food safety, use pasteurized egg whites if preferred. My grandma always made pumpkin chiffon pie with whipped raw egg whites—the classic old-fashioned method—but if you prefer, you can use pasteurized eggs or make a cooked meringue by heating the egg whites and sugar to 160°F before whipping. Both options create a beautifully light chiffon filling.
Storing + Freezing + Make-Ahead Tips
Storing: Cover the pie tightly with plastic wrap or store it in an airtight container in the refrigerator for up to 3 days. Because pumpkin chiffon pie has a light, airy filling, it should always be kept chilled.
Freezing: Pumpkin chiffon pie freezes surprisingly well. For the best results, freeze the pie before adding the whipped cream topping. Wrap the pie tightly in a layer of plastic wrap followed by aluminum foil and freeze for up to 1 month. Thaw overnight in the refrigerator, then top with freshly whipped cream just before serving.
Make-Ahead: This is one of my favorite make-ahead Thanksgiving desserts. Prepare the pie up to 1 day in advance, cover, and refrigerate until you’re ready to serve. Add the whipped cream shortly before serving for the freshest flavor and prettiest presentation.
✦ Frequently Asked Questions
✦ What makes a pumpkin chiffon pie different from a regular pumpkin pie?
Classic pumpkin pie is a baked custard, while pumpkin chiffon pie is made by folding whipped egg whites into a cooked pumpkin custard that’s stabilized with gelatin. The result is a lighter, fluffier filling with a silky, mousse-like texture that melts in your mouth.
✦ Are the eggs fully cooked in this pie?
The egg yolks are fully cooked as the custard reaches 170–175°F. Traditionally, the egg whites are whipped raw and folded into the cooled custard, which is how my grandma always made pumpkin chiffon pie. If you prefer a fully cooked version, simply heat the egg whites and sugar over a double boiler until they reach 160°F, then whip and fold them into the filling.
✦ Why isn’t this pie baked like a traditional pumpkin pie?
Unlike a classic pumpkin pie, a pumpkin chiffon pie gets its structure from gelatin and whipped egg whites instead of baking. Chilling the pie allows the filling to set while keeping its signature light and airy texture.
✦ Do I have to use gelatin?
Yes. Gelatin is what gives pumpkin chiffon pie its structure. Without it, the filling won’t hold its shape well and won’t slice cleanly after chilling.
✦ Can I use a graham cracker crust instead of Biscoff?
Absolutely! Graham cracker and gingersnap crusts are both delicious alternatives. If using graham crackers, you may need a little extra melted butter since they’re’re slightly drier than Biscoff cookies.
✦ Why is my pumpkin chiffon pie runny?
A runny filling is usually caused by gelatin that wasn’t fully bloomed or dissolved, not cooking the custard long enough, or not allowing the pie to chill for at least 4 hours. For the firmest, cleanest slices, I recommend chilling it overnight.
✦ Why did my chiffon filling deflate?
This usually happens when the pumpkin custard is still warm or the whipped egg whites are overmixed while folding them in. Be sure the custard has cooled completely and fold gently to preserve all that airy volume.
✦ How long does pumpkin chiffon pie need to chill?
Plan on at least 4 hours, although an overnight chill is ideal. The extra time allows the gelatin to fully set and gives the pie its best texture and the cleanest slices.
Still have questions? Drop them in the comments below—I’d love to help. Happy baking! ❤️
More Holiday Pie Favorites
Sugar Cream Pie — A smooth, buttery custard pie with old-fashioned charm that’s simple to make and impossible to resist.
Buttermilk Pie — Rich, creamy, and lightly tangy with a silky custard filling that’s been a Southern favorite for generations.
Chess Pie — Sweet, buttery, and wonderfully rich with its signature crackly top and velvety custard center.
Pecan Pie — Loaded with toasted pecans and gooey caramel filling, it’s a Thanksgiving classic everyone looks forward to.
Million Dollar Pie — A cool, creamy no-bake dessert packed with pineapple, coconut, and pecans that’s perfect when you need an easy make-ahead pie.
Razzleberry Pie — Bursting with sweet-tart berries in a flaky crust, this colorful pie is as beautiful on the dessert table as it is delicious.
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Pumpkin Chiffon Pie
Ingredients
Cookie Crust
- 1 (8.8 ounce) pack Biscoff cookies about 32 cookies, crushed
- 6 tablespoons unsalted butter melted
- 1/4 teaspoon salt
Pie Filling
- 5 (2 envelopes) teaspoons gelatin
- 2 tablespoons water
- 2/3 cup + 1 tablespoon sugar divided
- 1 teaspoon salt
- 4 large eggs yolks separated from whites
- 3/4 cup whole milk
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1/8 teaspoon cloves
- 1 (15-ounce) can pureed pumpkin
- 1 1/2 cups heavy cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
Make Crust
- Preheat your oven to 350°F (177ºC).
- In a large mixing bowl, stir together Biscoff cookies (1 pack) to a large mixing bowl, with the melted butter (6 tablespoons) and salt (1/4 teaspoon) until the mixture resembles wet sand.
- Press the mixture into a 9” deep pie dish. Make sure to press the crumbs up the sides too. Use the bottom of a small glass or a measuring cup to press in firmly
- Bake in preheated oven for 10-15 minutes. Remove to a wire baking rack and allow to cool completely.
Make Filling
- Add the gelatin powder (5 teaspoons) and water (2 tablespoons) to a medium saucepan and mix together.Add the egg yolks (4), milk (3/4 cup), spices, sugar (2/3 cup), and salt (1 teaspoon).Cook over a medium heat, whisking constantly with a whisk, until thickened. The mixture needs to reach 170–175°F (77-79ºC). This will take about 10 minutes.Mix in the pumpkin (1 can), then allow to cool completely.
- In a large bowl, using an electric mixer on medium speed, beat the egg whites until soft peaks have formed. Add the 1 tablespoon of granulated sugar and beat again until stiff peaks form.
- Fold the egg whites into the pumpkin mixture until totally combined and airy.
- Pour batter into the cooled pie crust and smooth evenly with a spatula.
- Refrigerate for a minimum of 4 hours, or up to 12 hours.
- In a large mixing bowl, using an electric mixer, beat the heavy cream (1 1/2 cups) with the powdered sugar (3 tablespoons) and vanilla (1/2 teaspoon), then spoon onto the pumpkin chiffon pie.
Fans Also Made:
Notes
- The egg-white question — here’s how my grandma taught me–My grandma always folded raw whipped egg whites into the cooled pumpkin custard — that’s the classic, old-fashioned chiffon method that gives this pie its iconic light and airy texture. If that’s how you grew up eating it, you’re in very good company.
But if you have concerns — which are totally legitimate, especially for children, pregnant women, elderly guests, or anyone immunocompromised — there’s a safe alternative that keeps the texture just as dreamy: Heat the egg whites and sugar over a double boiler to 160°F, then whip and fold them in. This gives you the same chiffon lift with fully cooked whites. - Don’t rush the cool-down. If your custard is even slightly warm when folding in the egg whites, they’ll deflate instantly.
- Chill longer for cleaner slices. Four hours is the minimum, but overnight gives you picture-perfect wedges.
- Use real pumpkin purée. Pumpkin pie MIX has spices and sugar — not what you want here.
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