Fluffy No-Bake Pumpkin Chiffon Pie

A cloud-like pumpkin pie that needs zero oven time. The filling is airy and spiced, almost like a mousse, and it sets up firm enough to slice cleanly. Perfect for a holiday table when you want something lighter than a traditional baked pumpkin pie.

You can make the whole thing a day ahead, and the texture only improves. A big swirl of whipped cream on top makes it feel extra festive.

Why This Chiffon Pie Stays on My Table

Most pumpkin pies are dense and heavy, but this one is light enough that you actually want a second slice. The beaten egg whites do all the work, turning the filling into something silky and almost weightless.

It’s the dessert I lean on when a meal is already rich. It tastes like classic pumpkin pie but lands softly, with the same warm spices and a cool, creamy finish.

Ingredients

• 1 1/2 cups graham cracker crumbs (about 12 whole crackers): a box of crumbs works too
• 1/4 cup granulated sugar: for the crust
• 6 tbsp unsalted butter, melted: salted butter is fine, just skip extra salt
• 1 envelope (2 1/4 tsp) unflavored gelatin: this sets the chiffon
• 1/4 cup cold whole milk: or half-and-half for extra richness
• 3 large egg yolks: save the whites for later
• 1/2 cup granulated sugar: for the filling
• 1 cup canned pumpkin puree: not pumpkin pie mix
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/4 tsp salt
• 3 large egg whites, room temperature: cold whites won’t whip as well
• 1/4 tsp cream of tartar: helps the whites hold their shape
• 1 cup heavy whipping cream: for the topping
• 2 tbsp powdered sugar: to sweeten the whipped cream

Variations / Substitutions

• Spice swap: use 1 tsp pumpkin pie spice in place of the individual spices for a simpler blend
• Gingersnap crust: swap the graham crackers for an equal amount of crushed gingersnaps, they add a peppery warmth
• Dairy-free option: replace the milk with oat milk and the heavy cream with a chilled can of full-fat coconut cream
• Sweetener: brown sugar in the filling adds a subtle molasses note, use an equal amount packed

Zucchini Apple Pie is another reader favorite dessert worth making next.

How to Make No-Bake Pumpkin Chiffon Pie

Step 1: Press the Crust

Stir the 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter together until the mixture looks like wet sand. Tip it into a 9-inch pie plate and press it firmly across the bottom and up the sides using the bottom of a measuring cup or a flat glass. You want an even, compact layer.

Chill the crust in the fridge for at least 30 minutes while you work on the filling. The butter will firm up and hold everything together without baking.

Step 2: Whisk the Custard Base

Pour the 1/4 cup cold milk into a small bowl and sprinkle the gelatin over the top. Let it bloom for 5 minutes so the granules soften and swell.

In a medium saucepan, whisk the 3 egg yolks, 1/2 cup sugar, pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt together until smooth. The mixture will be thick and bright orange.

Step 3: Cook the Pumpkin Custard

Set the saucepan over medium heat and cook, whisking constantly, for about 8 to 10 minutes. You’ll feel it begin to thicken, and it should coat the back of a spoon. Do not let it boil or the eggs can scramble.

Remove the pan from the heat and scrape in the bloomed gelatin. Stir until the gelatin dissolves completely and the custard looks glossy. Pour the custard into a large bowl and let it cool to room temperature, about 20 minutes. Stir it once or twice so a skin doesn’t form.

Step 4: Whip the Egg Whites

Place the 3 room-temperature egg whites and 1/4 teaspoon cream of tartar in a clean, completely grease-free bowl. Beat with a hand mixer on medium speed until soft peaks form, then increase to high and beat another 1 to 2 minutes until the peaks stand up straight and hold their shape.

Fold about a third of the whipped whites into the cooled pumpkin custard to lighten it, then gently fold in the rest. A few faint white streaks are fine, just stop as soon as the mixture looks evenly airy and pale orange.

Step 5: Top with Whipped Cream and Serve

Pour the chiffon filling into the chilled crust and smooth the top with a spatula. Refrigerate the pie uncovered until it is fully set, at least 4 hours or overnight. The surface should feel springy and no longer tacky.

Before serving, whip the 1 cup heavy cream and 2 tablespoons powdered sugar to soft peaks. Dollop it over the whole pie or slice it and top each piece. Serve cold, straight from the fridge.

Getting a Clean Slice and Other Tips

• Chill the pie overnight if you can. The extra time makes the filling firmer and the slices come out neater.
• Dip a sharp knife in hot water and wipe it dry between each cut. The warm blade glides through the chiffon without dragging.
• A stand mixer makes quick work of the egg whites, but a hand mixer works fine. Just be sure the bowl and beaters are spotless.
• If the custard feels even slightly warm when you fold in the whites, the meringue will deflate. Patience here pays off.

Keeping Leftover Pie Fresh

• Refrigerate: Cover the pie loosely with plastic wrap or a lid and keep it in the fridge for up to 3 days. The crust will soften a bit, but the filling stays airy.
• Serve Cold: This pie is meant to be eaten chilled. Letting it sit out too long can make the chiffon weep and lose its shape.

What to Serve with Pumpkin Chiffon Pie

A hot cup of black coffee cuts the sweetness and warms up the spices. A small pour of bourbon or dark rum over ice sits well next to a slice, the caramel notes in the spirit echo the brown sugar undertones. For a non-alcoholic option, a mug of spiced apple cider brings out the cinnamon and nutmeg.

Frequently Asked Questions

Can I use fresh pumpkin puree?

Yes, just make sure it’s well drained and not watery. Homemade puree sometimes has more liquid, so blot it with cheesecloth first.

Is there a substitute for the gelatin?

You can use agar agar powder, but the texture will be slightly firmer and less creamy. Follow the package instructions for the equivalent of 2 1/4 teaspoons of gelatin.

How far ahead can I make this pie?

It holds beautifully for up to 2 days in the fridge. Add the whipped cream topping just before serving so it stays fluffy.

Can I freeze pumpkin chiffon pie?

Freezing isn’t recommended. The gelatin structure can break down and release water when it thaws, leaving the filling weepy and grainy.

My chiffon didn’t set. What went wrong?

Either the custard was too warm when you folded in the whites, or the gelatin didn’t dissolve fully. Make sure the gelatin is completely melted into the hot custard before cooling.

Pumpkin Chiffon Pie Recipe

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Calories: 290

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 envelope (2 1/4 tsp) unflavored gelatin
• 1/4 cup cold whole milk
• 3 large egg yolks
• 1/2 cup granulated sugar
• 1 cup canned pumpkin puree
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/4 tsp salt
• 3 large egg whites, room temperature
• 1/4 tsp cream of tartar
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar

Method

 

1. Combine graham crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch pie plate and chill 30 minutes.
2. Bloom gelatin in cold milk for 5 minutes. Whisk egg yolks, 1/2 cup sugar, pumpkin, spices, and salt in a saucepan.
3. Cook over medium heat, whisking constantly, for 8 to 10 minutes until thickened. Stir in bloomed gelatin until dissolved, then cool to room temperature.
4. Beat egg whites and cream of tartar to stiff peaks. Fold into cooled custard in two additions.
5. Pour filling into chilled crust and refrigerate at least 4 hours or overnight. Whip cream with powdered sugar and top pie before serving.

Notes

Allow at least 4 hours for the pie to set, ideally overnight. The stovetop cooking time is included in total, but chilling is not. For a crumb crust that holds together extra well, pack the crumbs firmly with the bottom of a flat measuring cup.