Pumpkin Chiffon Pie




Total Time: 2 hrs, 25 mins

Prep Time: 2 hrs

Cook Time: 25 mins

Yield: 8-10 servings

Dish Size: 9" Pie Dish





  • 1¼ cups all-purpose flour
  • ¼ tsp salt
  • ⅓ cup shortening
  • 4 Tbsp cold water



  • ½ cup sugar
  • 2 envelopes unflavored gelatin
  • ½ tsp cinnamon
  • ½ tsp allspice
  • ¼ tsp salt
  • ½ tsp ginger
  • ½ tsp nutmeg
  • ¾ cup milk
  • 2 large egg yolks
  • 1 cup canned pumpkin
  • 1 cup whipping cream
  • 2 Tbsp sugar




  1. For pie crust, stir together flour and salt. Combine with shortening until crust looks like small pea-sized shapes. Moisten mixture 1 tablespoon of cold water at a time until a crumbly dough begins to form. Knead dough then roll out on a lightly floured surface to 12 inches. Transfer to pie plate, trim edges, and prick bottom and sides of pastry with fork. Bake in a preheated 450°F oven for 8 minutes.
  2. For filling, in a medium saucepan stir together sugar, gelatin, cinnamon, allspice, salt, ginger, and nutmeg. Once combined, stir in milk. Stir until gelatin is completely dissolved.
  3. In a medium mixing bowl, slightly beat egg yolks. Gradually stir in hot milk mixture. Pour combined mixture into a large pan and place on stove with medium heat.
  4. Stir in pumpkin and bring to a gentle boil, then reduce heat and let simmer for 2 minutes, stirring continuously.
  5. Transfer to a large mixing bowl, cover lightly, and chill for around 1 hour.
  6. In a medium bowl, combine whipping cream and remaining sugar, beating until soft peaks form.
  7. Fold whipped cream into pumpkin mixture and cover and chill for another 30 minutes.
  8. Transfer filling to your pie crust, then let chill for four hours.