Grandma's Pumpkin Chiffon Pie Recipe - These Old Cookbooks (2024)

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Grandma’s Pumpkin Chiffon Pie is a simple, creamy no-bake alternative to the traditional pumpkin pie. This silky, smooth pumpkin chiffon pie was a staple on our family’s Thanksgiving dinner table throughout our childhood. Whether you make it with a traditional pie crust or a graham cracker crust, this pumpkin pie is a winner.

Grandma's Pumpkin Chiffon Pie Recipe - These Old Cookbooks (2)

Let’s try to describe this pie:

  • Silky
  • Creamy
  • Fluffy
  • Airy
  • Light
  • No-bake
  • Spiced

Table of Contents

Grandma’s Old Fashioned Pumpkin Chiffon Pie

This pumpkin chiffon pie is one of our Grandma’s famous (to us) recipes. Many, many years ago when Barbara was in elementary school, she sat down with Grandma and made a collection of all her recipes. She thinks that this is one of the first that Grandma told her.

Grandma knew all of her recipes by heart. Isn’t that the way of the past generation? We are so thankful that our mom pushed Barbara into this project.She printed a collection of Grandma’s recipes and gave them to all of the grandchildren. What a special treat these are for us and future generations.

Pumpkin Silk Chiffon Pie Ingredients

  • Pie Crust – traditional, graham cracker crumb or crustless (your choice)
  • Unflavored gelatin
  • Ground cinnamon
  • Sugar
  • Ground Ginger
  • Eggs (separated into yolks and whites)
  • Ground cloves (optional but highly recommended)
  • Salt
  • Ground Nutmeg
  • Canned Pumpkin (not pumpkin pie filling)
  • Evaporated Milk (not sweetened condensed milk)
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Recipe FAQs

Grandma’s Pumpkin Chiffon Dessert recipe is absolute perfection.Cooked on the stove, the recipe uses unflavored gelatin as a thickening agent. Don’t be scared by this recipe if you aren’t familiar with separating eggs or using gelatin. Any novice baker can make it, and believe us, once you have this version, you will never go back to any other recipe or a store-bought pie.

If you want to make your own pie crust, go for it. Pie crusts are one thing that our mom was never able to master (both our grandmas made great pie crusts), so that means we never mastered it either!

If you prefer a graham cracker crust, this pie would be delicious in any type of pie crust! You could even think outside the box and make a crust with gingersnap cookies.The spices would pair wonderfully with the cinnamon, nutmeg, ginger and cloves in the pie. Or, make it a crustless pumpkin chiffon pie, if desired.

Let’s reiterate! This pie is a silky, creamy, airy, fluffy, light, no-baked version of the traditional, dense, heavy pumpkin pie that you are used to seeing at Thanksgiving. It is so good, that we make it all year long.

How to Make Pumpkin Chiffon Pie

Step By Step Instructions

  • Choose your pie crust: traditional, graham cracker crumb or crustless. If using a frozen pie crust, bake the 9-inch pie crust according to package instruction. Let cool.
  • Separate the yolks from whites.
  • In a saucepan, mix gelatin packet, sugar, salt, nutmeg, ginger, cinnamon and cloves. Stir in evaporated milk and egg yolks.
  • Place over low heat and cook, stirring until the gelatin is dissolved and the mixture starts to thicken slightly.
  • Remove from heat; stir in pumpkin.
  • Let sit to cool until the mixture forms a mound when dropped from a spoon.
  • While pumpkin mixture cools, beat the egg whites until stiff but not dry. Gradually add the remaining sugar, and beat stiff.
  • Once the pumpkin mixture begins to mound, fold in the egg whites gently.
  • Turn into cooled pie crust and chill until firm.
  • Top slices with whipped cream or Cool Whip.

Storage Instructions

Store in the refrigerator for 3 to 5 days.

Full recipe for Silky Pumpkin Chiffon Pie can be found below.

No-Bake Pumpkin Chiffon Pie Crust Options

My grandma always used a traditional crust for this pumpkin chiffon dessert, and hers of course was made from scratch. If you have a favorite pie crust recipe, use it! Or, if you are more of the convenience-type, a premade pie crust works great. I have a friend who swears by Marie Callender Pie Crust.

But there are more options…Pie crust not your thing? Make a crustless pumpkin chiffon pie. Make the silk filling and pour into a pie plate, no crust needed. I also love a graham cracker crumb pumpkin chiffon pie. These come pre-made or you can easily make a graham cracker crust by using the following instructions.

How to Make a Graham Cracker Crust from Scratch

  1. Crush one sleeve of graham crackers (approximately 9 whole graham crackers). Crush in a food processor or put in a resealable plastic bag and smash with a rolling pin or mallet.
  2. Stir 1 tablespoon white sugar and 1 tablespoon brown sugar in with the graham crackers.
  3. Pour in 6 tablespoons melted butter and stir until all the crumbs are moistened.
  4. Pour the moistened, sweetened graham crack crumbs into a 9-inch pie plate.
  5. Spread out the crumbs, and then use a clean measuring cup to press the crumbs up the side and in the center. It is important to get the pressed down so they stay as a crust.
  6. Bake in a preheated 375 degree oven for approximately 7 minutes or until lightly browned and set. Let cool before filling.
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Thanksgiving Pie Ideas

Pie is an essential Thanksgiving dessert option but it does NOT have to be pumpkin…though we advocate for our grandma’s pumpkin chiffon pie being one of the pies on your holiday table.

Real Lemon Meringue Pie

Peanut Butter Pie

Amaretto Sugar Cream Pie

Impossible Pumpkin Pie

More Delicious Pumpkin Recipes

We are pumpkin lovers. Try all of our pumpkin recipes.

  • Pumpkin Crunch
  • Frozen Pumpkin Dessert
  • Pumpkin Whoopie Pies
  • Pumpkin Chocolate Chip Muffins
  • Slow Cooker Pumpkin Pie Pudding
  • Pumpkin Waffles
  • Pumpkin Muffins with Bran
  • Pumpkin Chocolate Chip Earthquake Cake
Grandma's Pumpkin Chiffon Pie Recipe - These Old Cookbooks (17)

Grandma's Pumpkin Chiffon Pie Recipe - These Old Cookbooks (18)

Print Recipe

5 from 2 votes

Grandma’s Pumpkin Chiffon Pie

Grandma's Pumpkin Chiffon Pie is a simple, creamy no-bake alternative to the traditional pumpkin pie. This silky, smooth pumpkin chiffon pie was a staple on our family's Thanksgiving dinner table throughout our childhood.

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Course: Dessert

Cuisine: American

Keyword: chiffon pumpkin pie recipe from scratch, easy pumpkin chiffon pie, Grandma’s Pumpkin Chiffon Pie, no-bake pumpkin chiffon pie, old fashioned pumpkin chiffon pie recipe, pumpkin chiffon dessert, Pumpkin Chiffon Pie, Pumpkin Pie, pumpkin silk chiffon pie, thanksgiving pie ideas

Servings: 8 slices

Calories: 244kcal

Author: Barbara

Ingredients

  • 1 9-inch pie crust baked
  • 1 envelope unflavored gelatin
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/8 teaspoon ground cloves can be omited
  • 2/3 cup evaporated milk
  • 3 eggs separated
  • 15 oz. can pumpkin
  • 1/4 cup sugar To be mixed with egg whites

Instructions

  • Choose your pie crust: traditional, graham cracker crumb or crustless. If using a frozen pie crust, bake the 9-inch pie crust according to package instruction. Usually this involves pricking the bottom of the pie crust and baking for approximately 10 minutes. Let cool.

  • Separate the yolks from whites in all 3 eggs.

  • In a medium saucepan, mix together gelatin packet, 1/2 cup sugar, salt, nutmeg, ginger, cinnamon and cloves. Stir in evaporated milk and egg yolks.

    Grandma's Pumpkin Chiffon Pie Recipe - These Old Cookbooks (19)

  • Place over low heat and cook, stirring constantly until the gelatin is completely dissolved and the mixture starts to thicken slightly, approximately 5 to 8 minutes.

    Grandma's Pumpkin Chiffon Pie Recipe - These Old Cookbooks (20)

  • Remove from heat; stir in pumpkin.

    Grandma's Pumpkin Chiffon Pie Recipe - These Old Cookbooks (21)

  • Let sit on counter to cool until the mixture forms a mound when dropped from a spoon.

  • While pumpkin mixture cools, beat the egg whites until stiff but not dry. Gradually add the remaining 1/4 cup sugar, and beat stiff.

    Grandma's Pumpkin Chiffon Pie Recipe - These Old Cookbooks (22)

  • Once the pumpkin mixture begins to mound, fold in the egg whites gently.

    Grandma's Pumpkin Chiffon Pie Recipe - These Old Cookbooks (23)

  • Turn into cooled pie crust and chill until firm.

    Grandma's Pumpkin Chiffon Pie Recipe - These Old Cookbooks (24)

  • Top slices with whipped cream or Cool Whip.

    Grandma's Pumpkin Chiffon Pie Recipe - These Old Cookbooks (25)

Notes

  • This is a light, airy version of pumpkin pie. If you want a traditional version, try our Impossible Pumpkin Pie.
  • Gelatin is typically found in the baking section.
  • Use a regular pie crust, graham cracker crust or go crustless.
  • The nutritional information is auto-calculated and can vary depending on the products (and crust) used. It should not be used for specific dietary needs.

Nutrition

Calories: 244kcal | Carbohydrates: 34g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 68mg | Sodium: 296mg | Potassium: 118mg | Fiber: 1g | Sugar: 21g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg

Grandma's Pumpkin Chiffon Pie Recipe - These Old Cookbooks (2024)
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