Grandma’s Pumpkin Chiffon Pie
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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.
Let’s try to describe this pie:
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
- Ground Ginger
- Eggs (separated into yolks and whites)
- Ground cloves (optional but highly recommended)
- Ground Nutmeg
- Canned Pumpkin (not pumpkin pie filling)
- Evaporated Milk (not sweetened condensed milk)
Notes About Easy Pumpkin Chiffon Pie Recipe:
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 Silk Pie from Scratch:
Prepare a 9-inch pie crust according to package instructions. Meanwhile, separate egg yolks from the whites. In a saucepan, mix gelatin, sugar and spices. Stir in evaporated milk and egg yolks. Next, cook on low, stirring constantly until the gelatin is dissolved. Remove from heat and stir in pumpkin.
While the pumpkin mixture cools, beat egg whites and sugar until stiff. Fold in whites to the pumpkin mixture, and refrigerate.
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:
- 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.
- Stir 1 tablespoon white sugar and 1 tablespoon brown sugar in with the graham crackers.
- Pour in 6 tablespoons melted butter and stir until all the crumbs are moistened.
- Pour the moistened, sweetened graham crack crumbs into a 9-inch pie plate.
- 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.
- Bake in a preheated 375 degree oven for approximately 7 minutes or until lightly browned and set. Let cool before filling.
Thanksgiving Pie Ideas
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
Grandma's Pumpkin Chiffon Pie
- 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
- 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.
- 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.
- Remove from heat; stir in pumpkin.
- 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.
- 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.
- 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.
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My aunt used to make a pumpkin chiffon pie very similar to this recipe. She always did a Cinnamon Crisp Graham Cracker crust which was very good with this pie. Really good with cinnamon crisp crust!
We are going to have to try that crust. It sounds amazing!
Thank you so ,I h for this. I used to make this pie many years ago and it was my dear mother’s favorite. Then after moving I lost the recipe so I am greatly pleased that I found you gals today. Can’t wait now to make the Peanut Butter Pie.I will be following you for more wonderful retro recipes…thanks for sharing.Hi from 🇨🇦