Creamy Pumpkin Chiffon Pie

Creamy Pumpkin Chiffon Pie

Thanksgiving is coming up here in the next few weeks, and man that makes a girl like me smile. I love Thanksgiving, and not just because the food is so glorious. Fabulous food is reason enough to smile, don’t get me wrong. I kind of have a thing for food, after all.  But what I love most is spending the entire day with my kids and our extended families. Cousins, grandmas, grandpas, aunts, uncles, sisters, brothers…all together! Love it.

Nothing says Thanksgiving like Pumpkin Pie. I have been on the hunt for a great Pumpkin Chiffon Pie to share with you all. After trying several recipes with average results, my dear friend Pam came to my rescue and offered up the recipe I am sharing with you today. This pie has all the wonderful flavors of a traditional pumpkin pie, but the texture is light and creamy. My family fell head over heels for it.

Let me show you how to put it together!

PS…if you are looking for a great traditional Pumpkin Pie recipe, there are two in my archives you can visit HERE.
Creamy Pumpkin Chiffon Pie from Jamie Cooks It Up

Creamy Pumpkin Chiffon Pie

Time: 45 minutes hands on + 3 hours refrigeration
Yield: 3 (9 inch) pies
Recipe from my sweet friend Pam Slade

***Note: This recipe can be made up to 3 days in advance, and then kept lightly covered in the refrigerator.

3 (9 inch) pastry crusts, click HERE for recipe, or buy some frozen premade crusts
4 egg whites
1 C sugar, divided
2 (.25 ounce) packages unflavored gelatin
1 t salt
1 t allspice
1 t cinnamon
1/2 t ginger
1 1/2 C milk
2 (15 ounce) cans pumpkin puree
2 C cool whip

1. Preheat your oven to 420 degrees. Whip up three pasty crusts, if making pie crust is your special talent. 🙂 I opted to purchase some premade, frozen pie crust. I like Marie Callendars the best. Poke the crust several times with a fork and then bake for about 8 minutes, or until the crust is golden brown. Set them aside to cool.


2. Into your stand mixer or medium-sized mixing bowl place 4 egg whites.


Add 1/2 cup sugar and beat the two together…


until the mixture forms a nice peak for you. In my kitchen aid mixer it took about 5 minutes. If you are using a hand-held mixer it will take quite a lot longer.


3. Into a small metal bowl (or the top pan of a double boiler) place 2 envelopes of unflavored gelatin. This can be found on the same aisle as jello and pudding.


Add 1/2 cup sugar,


1 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon allspice and 1/2 teaspoon ginger.


Pour 1 1/2 cups milk over the top of it all and give it a nice whisk to combine.


4. If you have a double broiler, then fill the bottom with water and get it on the stove. I don’t happen to own one, so I just made due with a regular sauce pan…


and a sturdy metal bowl. Bring the water in the pan to a boil over medium high heat.


Keep a close eye on it. You don’t want your gelatin mixture to boil. It will froth up a bit when you whisk it, don’t be alarmed. Watch for it to heat through and for the gelatin to dissolve nicely. Should take about 3-5 minutes.
5. Remove the gelatin mixture from the heat and allow it to come to room temperature.


6. Pour the gelatin mixture into a large mixing bowl. Add 2 (15 ounce) cans of pumpkin…


and give it all a nice stir to combine.


7. Add 2 cups cool whip…


and the beaten egg whites.


Stir it well to combine.


8. Pour the filling into the cooled crusts.


Like this. 🙂


Add additional cool whip and a sprinkle of cinnamon if you so wish. 🙂
9. Refrigerate for 3 hours, then cut and enjoy.

Creamy Pumpkin Chiffon Pie from Jamie Cooks It Up!

Post a comment!


  1. 1
    November 6, 2013 at 8:40 am

    This looks Yummy , and I look forward to trying it.

  2. 2
    November 6, 2013 at 11:33 am

    This really looks good!
    Thanks for sharing this recipe.

    • 3
      February 8, 2014 at 2:43 am

      Thanks for the note above! I forgot how to make a link,then I read about the note. I keep on using . That maybe the resaon in one site I commented on something and it didn’t become a link.

  3. 4
    November 6, 2013 at 11:40 am

    Love that you love Thanksgiving! Do I understand correctly that you do not bake or cook after adding raw egg whites? This reminds me of a long ago pumpkin pie recipe that I used soft ice cream and no eggs in, then freeze.

    • 5
      November 8, 2013 at 9:35 am

      You are correct, you don’t bake the pie filling. Good luck!

  4. 6
    November 6, 2013 at 6:31 pm

    Can I use whipped cream instead of cool whip?

    • 7
      November 8, 2013 at 9:34 am

      I haven’t ever tried it with whipping cream, but my thoughts are that it would work out great. Let me know if you try it!

  5. 8
    November 7, 2013 at 7:51 pm

    Hi Jamie,
    I am new to your site and have really enjoyed perusing your lovely recipes. I am from Australia and have never heard of cool whip before. Do you have any suggestions for an ingredient I may be able to substitute in its place?
    I can’t wait to give this recipe a go.
    Thanks Tiffany

    • 9
      November 8, 2013 at 9:31 am

      Nice to hear from someone so far away. 🙂 I would suggest using real whipping cream in place of the cool whip. Good luck!

  6. 10
    Bonnie ONeil
    November 23, 2017 at 3:01 pm

    Yuk cool whip??? A real pumpkin chiffon is cooked with egg yolks. You use the whipped egg whites and fold in. My mother has made the real pumpkin chiffon for 65 years. This is not it.

  7. 11
    Scarlett ONeil
    November 23, 2017 at 3:04 pm

    Yuk cool whip??? A real pumpkin chiffon is cooked with egg yolks. You use the whipped egg whites and fold in. My mother has made the real pumpkin chiffon for 65 years. This is not it.

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