This Pumpkin Chiffon Pie recipe is a delicious treat for fall! If you are in need of a delicious Thanksgiving dessert, or just looking to try something new, this easy pie recipe will not disappoint. The flavorful graham cracker crust and light fluffy filling make it the perfect finish to any meal. This pumpkin pie is special enough for Thanksgiving dinner but is simple enough for a weeknight dessert.
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An Amazing Pumpkin Dessert
Fall food is all about cozy, comforting, warm spices that come with fall flavors! So why not showcase them in delicious pumpkin desserts, like traditional pumpkin pie, pumpkin cookies, pumpkin pancakes or even pumpkin waffles?
Why is it Called a Chiffon Pie?
- Chiffon pie is so named because of it has a special type of airy filling. The term is from the French word "chiffon," meaning cloth (like chiffon fabric), which references how light and delicate the final product is.
- Traditionally, it's created by folding in beaten egg whites into a creamy custard filling, creating an airy and fluffy texture. But with our pumpkin chiffon pie, we fold whipped cream into the pumpkin filling, making a super light and airy dessert that deserves a prime spot at your holiday table.
An Easier Version of Chiffon Pie
Traditional chiffon pies are very nice, though a bit more advanced to make. They call for ingredients such as a custard base lightened with whipped egg whites and set with gelatin.
For this recipe I wanted to give you something special for your Holiday table that is much simpler for you to make.
How is This Different Than Regular Pumpkin Pie?
Most traditional pumpkin pie recipes are typically baked while this chiffon pumpkin pie does not need to be baked, in fact, it goes to chill in the fridge instead.
Both types of pumpkin pies have lovely pumpkin flavor. You decide which you think is the best pumpkin pie for the holiday season!
Simple Ingredients Needed
- For exact measurements of each of these ingredients, check out the recipe card at the bottom of the post.
- Pumpkin Puree - Make sure that it is real pumpkin purée, not pumpkin pie filling. The filling has a different consistency and flavor profile that won't work well with this recipe.
- Marshmallows - You will need either 1 10-ounce bag of large marshmallows or small marshmallows. Do not use marshmallow fluff for this recipe.
- Pumpkin Pie Spice - You can find this in various grocery stores, even the Dollar store tends to have some available during pumpkin season.
- Vanilla - Pure vanilla extract will give you a slight warmth of flavor that you're looking for. But imitation will feel muted in the pie, opt for the real stuff if you can.
- Cool Whip® Topping - if you don't have Cool Whip, grab any whipped topping. Or you can make your own whipped cream (just get heavy cream, and whip cream with an electric mixer on medium-high speed. Sweeten with sugar halfway through whipping, until stiff peaks form.).
- Graham Cracker Crust - Store-bought or a homemade crust (using a food processor to pulse graham crackers and make a homemade crust) will work well. You can always swap this pie crust out for a gingersnap cookies pie crust, or a regular pie crust, if desired.
- Cinnamon - While ground cinnamon is optional in this recipe, it really enhances the pumpkin chiffon pie and really pairs nicely with the pumpkin spice you're already using.
Why Use Marshmallows?
Typical chiffon pie recipes call for unflavored gelatin, and it's a little more complicated. Marshmallows are made with gelatin, and are already sweetened, so this is a great shortcut!
What if I Don't Have a Double Boiler?
• That's okay! A double boiler is just two saucepans, one fits inside the other like a steamer. You don't need one, but if you happen to have one, great! Or get a Double Boiler here.
• Otherwise, you can make the pumpkin filling using a heat-safe medium bowl or larger, set over the top of a small saucepan with water.
How to Make Pumpkin Chiffon Pie
1. In a heat-safe large bowl, add the pumpkin puree and marshmallows. Stir together.
2. Add 2 inches of water to a small saucepan and set the large mixing bowl on top of the pan over medium low heat.
Keep the water at a low simmer until the marshmallows are melted and you can mix together until well combined.
3. Add in the vanilla extract and the pumpkin pie spice. Stir to combine.
4. Remove the mixing bowl from the pan to a wire rack and let it cool down. Be careful as you handle the bowl, it may be hot.
5. Once the mixture is cooled, fold the whipped topping into the pumpkin mixture gently, making sure to reserve ½ cup of the Cool Whip for later.
6. After folding the whipped topping into the pumpkin mixture, get your ready-to-go graham cracker crust and pour the pie filling inside the prepared pie crust. Smooth it out.
7. Transfer the rest of whipped topping to a piping bag with a star tip (or use a plastic baggie with a corner cut off). Pipe stars around the edge of the pie and then place a big dollop in the middle of the pie. Or just spread the topping over the whole pie.
8. Sprinkle with cinnamon.
9. Cover the decorated pie with a high-top lid and refrigerate the pie for 2 hours or longer before serving, to let it set properly and meld the flavors.
10. When ready to serve, remove the pie from the fridge, cut, serve, and enjoy. This recipe serves 8.
What Other Pie Crust Can I Use?
Besides the traditional graham cracker crumb crust we are already using, there are a variety of other crusts that can be used to make this delicious pie.
- Here are some options (you will need to be blind bake the pastry crusts):
- Puff Pastry - this gives a different texture, but is great for the pumpkin chiffon filling
- Oreo Cookie Crust - a dark chocolate cookies crust
- Chocolate Chip Cookie Crust - use crushed chocolate chip cookies
- Nutter Butter Cookie Crust - add a peanut flavor using crushed Nutter Butters
- Vanilla Wafer Cookie Crust - made with crushed vanilla wafers
- Gingersnap Crust - made with crushed gingersnap cookies
- Shortcrust Pastry - a type of unsweetened pastry often used for the base tarts, quiches, pies, etc. Basically a regular pie crust. See my Pie Crust recipe here.
- Leftover pie should be stored in the fridge, covered with the high top lid you already used to chill the pie, or try this pie storage container, or this glass one. It should stay fresh for up to 5 days. However, the whipped topping may start to get runny and change texture after a day or so in the fridge.
- If you want to keep it longer, place it in an airtight container and freeze it for up to 3 months. When ready to eat, allow the frozen pie to thaw overnight before serving.
- You can also freeze individual slices by wrapping them in plastic wrap and then foil before placing them in a freezer safe bag. If you are planning to freeze this for later, you'll need to refrain from adding the whipped topping. It'll change from the airy texture that you enjoy to a funky, grainy texture.
- Make sure the lid of your high-top container seals completely so that no air or moisture can get in with your airy pie.
• Sweeten up the pie a bit by sprinkling with brown sugar before serving.
• This pie is best served chilled, not at room temperature.
This Pumpkin Chiffon Pie is truly simple to make and so delicious. Each slice of pie is perfectly flavored with the graham cracker crumbs crust and the chiffon pie filling that you can make so easily!
More Fall Desserts and Easy Pumpkin Desserts
Make sure to save this no bake pumpkin pie for when you want to up your pumpkin pie game. It's the perfect thing to add to your Thanksgiving menu!
If you make this delicious Holiday pie recipe, please let me know! You can leave a comment below with a star rating. Thank you!
Pumpkin Chiffon Pie Recipe
- Double Boiler* Or a saucepan and heat-safe bowl
- *Large Heat-Safe Bowl (glass or stainless, etc.)
- *Small Sauce pan
- Silicone Spatula
- 1 cup Pumpkin Puree
- 1 10-ounce bag Large Marshmallows
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Vanilla Extract
- 1 12-ounce container Cool Whip Topping (4 ½ cups)
- 1 Graham Cracker Crumb Crust (store-bought or homemade)
- Cinnamon for dusting
- Stir the pumpkin puree and marshmallows together in a large bowl. Fill a smaller sauce pan with 2 inches of water and place the bowl on the pan. Turn the heat to medium low and bring to a low simmer.
- Let the water remain at a low simmer while you stir the pumpkin-marshmallow mixture occasionally, until the marshmallows are melted and the pumpkin is combined.
- Stir in the pumpkin pie spice and vanilla. Turn off the stove.
- Carefully remove the bowl from the saucepan and let mixture cool. Once cooled, fold in the cool whip (or homemade whipped cream), reserving ½ cup for the topping.
- Spread the pumpkin filling in the cracker crumb crust.
- Place the remaining cool whip in a piping bag with star tip if desired (or a ziplock bag with one corner cut off). Pipe stars around the edge or spread the remaining cool whip over the top. Sprinkle with cinnamon.
- Cover with a high-top lid and refrigerate for 2 hours or longer before serving.
- Cut into 8 slices and enjoy.
StorageStore in an airtight container in the refrigerator for up to 7 days.
Freeze up to 3 months.
Homemade Whipped Cream
- In a large bowl, beat 2 cups of heavy cream until it starts to thicken. Then add 1 ½ teaspoons of vanilla extract and 2 to 4 Tablespoons of powdered sugar (start with 2 and then add more if you like it sweeter).
- Beat again until stiff peaks start to form, but not too stiff.
- Taste and add more powdered sugar if you want it sweeter, then mix it in. Just be careful not to over mix or it will become too thick and lose the light texture.
- Fold gently into the recipe, don't stir vigorously or it will deflate.