This light, fluffy pumpkin chiffon pie is a nearly no-bake dessert.

I didn’t love any of these.

I complained that all those pies were just too heavy when I wanted something light and fresh.

Southern Living Pumpkin Chiffon Pie sliced and ready to serve

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That’s when my grandmother remembered a pie her mother always made growing up: pumpkin chiffon pie.

Besides baking the crumb crust for about 10 minutes, this is a no-bake pie.

Why Is It Called a Chiffon Pie?

Southern Living Pumpkin Chiffon Pie ingredients

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Chiffon is a lightweight fabric that flows beautifully and moves gently in the air.

So it’s no wonder these light-as-air pies are named after the fabric.

The fillings tend to be likewise light and smooth.

Southern Living Pumpkin Chiffon Pie sliced on a plate to serve

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Some chiffon pies are made with the meringue and a fruit curd.

Pumpkin Chiffon Pie Ingredients

The ingredients for pumpkin chiffon pie are classic pumpkin pie ingredients.

They’re just used in a different way.

Southern Living Pumpkin Chiffon Pie stirring together the crust ingredients

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In place of a gingersnap crust, you could use a classicgraham cracker crust.

Or use any cookie or cracker for acrumb crust.

A chocolate crust, for ablack-bottom pumpkin piespin, would be great.

Southern Living Pumpkin Chiffon Pie pressing the crust into the pie plate

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For more flavor, you could make acinnamon whipped cream, or add crushed toffee candy on top.

Roasted, candied pumpkin seeds would be beautiful and tasty, too.

We do not recommend you freeze pumpkin chiffon pie.

Southern Living Pumpkin Chiffon Pie crust after baking

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As it thaws, the fluffy filling will lose a lot of its airiness and deflate.

More Classic Pie Recipes

In the mood for some great pies?

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3/4cupwhole milk

1tsp.pumpkin pie spice

1(15-oz.)

Southern Living Pumpkin Chiffon Pie separating the eggs

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Bake crust:

Bake in preheated oven until toasted and fragrant, 8 to 10 minutes.

Place on a wire rack, and let cool while preparing filling.

Make gelatin mixture:

Whisk together tap water and gelatin in a medium saucepan.

Southern Living Pumpkin Chiffon Pie whisking together the gelatin, egg yolks, water and spices

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Add pumpkin and orange zest:

Whisk in pumpkin and orange zest until smooth.

Pour into a large heatproof bowl, and let cool to room temperature, about 30 minutes.

Add remaining 1 tablespoon sugar, and beat on high speed until stiff peaks form, about 2 minutes.

Southern Living Pumpkin Chiffon Pie cooking the gelatin mixture until thickened

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Set aside at room temperature until ready to use.

Carefully fold in remaining egg white mixture to pumpkin mixture until incorporated and mixture feels light.

Chill, uncovered, until set, at least 4 hours or up to 12 hours.

Southern Living Pumpkin Chiffon Pie whisking in the pumpkin puree

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Slice, and serve immediately.

Southern Living Pumpkin Chiffon Pie beating the egg whites until stiff

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Southern Living Pumpkin Chiffon Pie beginning to fold in the egg whites

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Southern Living Pumpkin Chiffon Pie folding in the egg whites

Credit:Photographer: Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless

Southern Living Pumpkin Chiffon Pie pouring the filling into the crust

Credit:Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless

Southern Living Pumpkin Chiffon Pie whipping the cream

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Southern Living Pumpkin Chiffon PIe spreading the top with whipped cream

Credit:Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless