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Pumpkin Chiffon Pie

This Pumpkin Chiffon Pie is the ultimate Thanksgiving dessert! Like a lighter, airier version of a classic pumpkin pie, it's the perfect addition to your holiday table.
Course Dessert
Cuisine American
Keyword pumpkin chiffon pie
Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 8 hours
Total Time 8 hours 40 minutes
Servings 8 slices
Calories 493kcal
Author Blair Lonergan


For the Crust:

  • 2 cups vanilla wafer cookie crumbs (I use 60 whole Nilla wafer cookies)
  • 6 tablespoons salted butter, melted and cooled
  • ¼ cup sugar

For the Filling:

  • 4 teaspoons unflavored gelatin
  • ¼ cup Drambuie or water
  • 1 ½ cups canned pumpkin puree (NOT sweetened pumpkin pie filling)
  • ½ cup heavy cream
  • ½ cup sugar
  • 3 egg yolks, lightly beaten
  • ¾ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon salt

For the Meringue:

  • 4 egg whites, at room temperature
  • Cream of tartar
  • Salt
  • cup sugar

For Serving:

  • Whipped Cream
  • Dusting of cinnamon


Prepare the Crust:

  • Preheat oven to 400 degrees F.
  • In a bowl, combine cookie crumbs, melted butter, and sugar. Pat the mixture onto the bottom and sides of a buttered 9-inch pie plate. I use the flat bottom of a small measuring cup to press the crumbs in an even layer.
  • Bake the shell in the 400-degree oven for 10 minutes, transfer it to a rack, and let cool.

Prepare the Filling:

  • In a small bowl, sprinkle gelatin over Drambuie or water to soften for 5 minutes. Place the bowl over a double boiler (or a pot of hot water) and whisk the mixture until the gelatin dissolves. Do not boil.
  • In a heavy saucepan, combine pumpkin, heavy cream, sugar, egg yolks, cinnamon, ginger, nutmeg, allspice and salt. Cook the mixture over moderately low heat, stirring constantly with a wooden spoon for 10 minutes. Transfer the mixture to a bowl, stir in the gelatin mixture, and let the mixture cool (about 1-2 hours).

Prepare the Meringue:

  • In a large bowl, beat egg whites with a pinch of cream of tartar and a pinch of salt until they hold soft peaks. Beat in sugar, 2 tablespoons at a time, until the meringue holds stiff peaks. Fold the meringue into the pumpkin mixture.

Chill the Pie:

  • Pour the filling into the shell and chill the pie, covered, for at least 6 hours. If you can’t fit all of the filling into the pie shell, save the extra filling in an airtight container in the refrigerator. It’s like a delicious pumpkin mousse when it sets!
  • When the pie is chilled and set, slice and serve with whipped cream and a dusting of cinnamon.


  • Drambuie is a golden-colored liqueur made from Scotch whisky, honey, herbs and spices. It adds a fairly strong flavor to the pie, which is perfect for adults on a holiday. If you're serving the pie to children, or if you prefer to bake without alcohol, substitute an equal amount of water for the Drambuie. It's delicious each way!
  • Use Libby's canned pumpkin puree, which is 100% pure pumpkin -- not pumpkin pie filling from a can.
  • Stir the filling constantly while it cooks. This keeps it nice and smooth -- you don't want to find flecks of scrambled egg yolks in your pie!
  • Use room-temperature egg whites for the meringue. Cold egg whites will not whip up as well.
  • Carefully fold the meringue into the pie filling, making sure that you don't stir the air out of the egg whites. You want to maintain that light, fluffy texture!
  • You may have more filling than will fit in the crust. Refrigerate any extra filling -- it will set up and be a delicious pumpkin chiffon mousse to eat with a spoon or scoop with cookies. The chef's treat!
  • Garnish the chilled pie with whipped cream or bourbon whipped cream for a truly decadent touch!


Serving: 1slice | Calories: 493kcal | Carbohydrates: 65g | Protein: 7g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 117mg | Sodium: 369mg | Potassium: 175mg | Fiber: 2g | Sugar: 43g | Vitamin A: 7728IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg