Old Fashioned Pumpkin Chiffon Pie Recipe

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Every year at Thanksgiving, we have pumpkin pie. It is a favorite of mine and my husband’s, for sure. But this year, I decided to switch it up when I came across a 1950s recipe for Pumpkin Chiffon Pie. I love a good chiffon pie, and I had never heard of Pumpkin Chiffon!

This pie is definitely a little more time-consuming than regular pumpkin pie because it involves making Jell-O and pudding and letting them set. The good thing is that modern Jell-O and pudding set a lot faster than the original.

Quick Facts

• Yield: 2 pies (8-inch or 9-inch)
• Style: Vintage 1950s dessert recipe
• Texture: Light, fluffy, creamy, and airy
• Flavor: Classic pumpkin pie flavor with a soft chiffon-style filling
• Difficulty: Intermediate
• Prep Time: About 25 minutes, plus chilling time
• Chill Time: Approximately 1 hour
• Best Served: Chilled
• Perfect For: Thanksgiving dessert tables, holiday gatherings, and vintage recipe lovers
• Special Feature: Uses orange gelatin and instant pudding to create that signature fluffy chiffon texture popular in mid-century desserts
• Make-Ahead Friendly: Yes — this pie is even better after it has fully chilled and set
• Crust Options: Works well with homemade or store-bought baked pie shells

Why You’ll Love this Recipe

Light and fluffy texture: The chiffon-style filling gives this pie a soft, airy texture that feels completely different from traditional pumpkin pie.

Classic fall flavor: Pumpkin, warm spices, and creamy vanilla pudding make every bite taste cozy and familiar.

Makes two pies: Perfect for Thanksgiving gatherings, large family dinners, or making sure there are leftovers the next day.

Great make-ahead dessert: Since the pie needs time to chill and set, it’s easy to prepare ahead of a busy holiday meal.

A fun twist on pumpkin pie: It keeps the classic flavor everyone loves while offering something a little more unique and unexpected.

Extra creamy filling: The combination of gelatin, pudding, pumpkin, and cream creates a smooth, rich texture that melts in your mouth.

Ingredients You Will Need

• Orange Gelatin: Helps give the pie its signature chiffon texture, adds a subtle citrus flavor, and helps the filling set properly.
• Salt: Balances the sweetness and enhances the overall pumpkin and spice flavors.
• Pumpkin Pie Spice: Adds that classic warm fall flavor with hints of cinnamon, nutmeg, ginger, and cloves.
• Sugar: Sweetens the filling and helps round out the flavors.
• Hot Water: Dissolves the gelatin completely so it blends smoothly into the filling.
• Cold Water: Helps cool the gelatin mixture, allowing it to begin thickening properly.
• Cold Light Cream: Adds richness and helps create the fluffy, creamy texture in the filling.
• Cold Milk: Combines with the pudding mix to create a smooth and creamy base.
• Vanilla Instant Pudding Mix: Thickens the filling while adding sweetness and a creamy vanilla flavor.
• Canned Pumpkin: Gives the pie its classic pumpkin flavor, color, and smooth texture.
• Baked Pie Shells: Hold the chiffon filling and provide a buttery, flaky contrast to the soft filling.

Helpful Tips

• With gelatin, it is important that the water is hot, so I boiled my water with a tea kettle on the stove and then measured it. When I added the cold water, I used my 1/2-cup measuring cup as an ice scoop, then filled it with water. The ice helps it set even faster, which is a trick I learned from my mom. I chilled the gelatin in the fridge for about 10 minutes before using it for the last part of the recipe.
• This recipe says to use an egg beater, but I used a hand mixer, and it was just fine. It also says to set the bowl of gelatin in ice and water while you whip with the egg beater, which can be tricky. It is important to keep the gelatin cold, so it is a key step. I used two bowls that were close in size to make it easier.
• Let the gelatin cool slightly before whipping it so it thickens properly and creates that light, fluffy chiffon texture.
• Use very cold cream and milk for the best consistency when preparing the pudding mixture.
• Place the gelatin bowl over ice water exactly as directed to speed up the thickening process without letting it fully set.
• Make sure the baked pie shells are completely cooled before adding the filling.
• Don’t rush the chilling time — the pies need enough time in the refrigerator to fully firm up before slicing.
• Divide the filling evenly between the two pie shells so they set evenly.
• For cleaner slices, chill the pies a little longer than the minimum time if possible.
• A store-bought pie crust works perfectly here if you want to save time during busy holiday prep.

Substitutions and Variations

Use whipped topping instead of light cream: Fold in whipped topping for an even lighter, fluffier texture.

Try a graham cracker crust: It adds a slightly sweeter flavor and pairs really well with the creamy pumpkin filling.

Add extra spice: If you love warm fall flavors, add a little extra cinnamon or nutmeg to the filling.

Use homemade pumpkin puree: Homemade puree works well if it’s thick and not too watery.

Make mini pies: Divide the filling into tart shells or mini graham cracker crusts for individual servings.

Top with pecans: Chopped pecans or candied pecans add a nice crunchy contrast on top.

Add whipped cream: A generous layer of homemade whipped cream makes this pie feel even more classic and festive.

Try a gingersnap crust: A gingersnap cookie crust adds extra spice and pairs beautifully with pumpkin.

Make it extra fluffy: Fold in a little whipped cream at the end for an even lighter chiffon-style filling.

Frequently Asked Questions

Does Pumpkin Chiffon Pie taste like traditional pumpkin pie? It has the same classic pumpkin spice flavor, but the texture is much lighter, fluffier, and creamier than a traditional baked pumpkin pie.

Do I need to bake the filling? No. The filling sets in the refrigerator thanks to the gelatin and pudding mixture, so only the pie crusts need to be baked ahead of time.

Why does the gelatin mixture need to be whipped? Whipping air into the gelatin helps create that signature chiffon texture that makes the pie light and airy.

Why is my filling not getting fluffy? The gelatin may not have cooled enough before whipping, or it may need more time over the ice bath to thicken slightly first.

Storage Tips

• Store the pies covered in the refrigerator to keep the chiffon filling firm and fresh.
• Because of the gelatin, pudding, milk, and cream, this pie should not be left sitting out at room temperature for long periods.
• Plastic wrap, foil, or a pie storage container all work well for covering the pies.
• For the best texture, keep the pie chilled until right before serving.
• The pies are best enjoyed within 3 to 4 days.
• If adding whipped cream on top, wait until serving time for the freshest appearance and texture.
• Avoid freezing if possible, as the chiffon filling can become watery or grainy once thawed.
• Store leftovers on a flat shelf in the refrigerator so the soft filling stays level and intact.

What to Serve with Pumpkin Chiffon Pie

• Whipped cream: A big dollop on top makes this pie feel even more classic and holiday-ready.
• Hot coffee: The bold flavor balances out the creamy, lightly sweet filling perfectly.
• Spiced chai tea: Warm spices pair really well with pumpkin and pumpkin pie spice.
• Vanilla ice cream: A scoop on the side turns this into an extra cozy fall dessert.
• Candied pecans: A little crunch on top adds great texture with the soft chiffon filling.
• Caramel drizzle: A small drizzle over each slice makes it feel bakery-style with almost no extra effort.
• Gingersnap cookies: The spicy crunch pairs especially well with the fluffy pumpkin filling.
• Hot apple cider: Warm cider and chilled pumpkin pie are such a good fall combination.
• Cinnamon dusting: A light sprinkle of cinnamon or pumpkin pie spice on top makes the pie look extra pretty for serving.
• Fresh cranberries: A few on the side add a pop of color and brightness to the dessert table.

Other Recipes You May Enjoy

If you’re not a pumpkin pie fan, you may like Old Fashioned Coconut Cream Pie, Heavenly Lime Pie, or Blueberry Pie instead. You may also enjoy this Fresh Squeezed Lemonade. Add this French Onion Stuffing to your Thanksgiving feast, too. 

Pumpkin Chiffon Pie

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This Pumpkin Chiffon Pie is a fun vintage twist on classic pumpkin pie with a light, fluffy filling that feels extra special for the holidays. It has all the cozy pumpkin spice flavor you love, but with a creamy, airy texture thanks to a little old-fashioned 1950s magic. If you’re looking to switch things up at Thanksgiving this year, this pie is such a fun one to try.

Heidi Bruaw

Prep Time 30 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Serving Size 8

Ingredients

• 1 Package Orange Gelatin 4 serving
• ½ teaspoon Salt
• 2 teaspoons Pumpkin Pie Spice
• ¼ Cup Sugar
• 1 Cup Hot Water
• ½ Cup Cold Water
• 1 Cup Cold Light Cream
• ½ Cup Cold Milk
• 1 Package Vanilla Instant Pudding Mix 4 serving
• 1½ Cups Canned Pumpkin
• 2 8-or 9-Inch Pie Shells baked

Instructions

• Combine gelatin, salt, pumpkin pie spice, and sugar.
• Add boiling hot water and stir until completely dissolved.
• Chill for 5 minutes or until slightly thickened.
• Pour light cream and milk into separate bowl.
• Add pudding mix and beat slowly with egg beater until mixed well, approximately 1 minute.
• Let set, approximately 5 minutes.
• While pudding is setting, set bowl of gelatin in a slightly larger bowl of ice and water.
• Whip gelatin with egg beater or hand mixer until thick and fluffy.
• Use mixer to add pumpkin and instant pudding mixture; mix well.
• Pour into pie shells.
• Chill until firm; approximately 1 hour.
• Makes two 8- or 9-inch pies.

Notes

Helpful Tips

• With gelatin, it is important that the water is hot, so I boiled my water with a tea kettle on the stove and then measured it. When I added the cold water I actually used my 1/2 cup measuring cup as an ice scoop and then added water to fill it. The ice helps it set even faster, which is a trick I learned from my mom. I chilled the gelatin in the fridge for about 10 minutes before using it for the last part of the recipe.

• This recipe says to use an egg beater, but I used a hand mixer, and was just fine. It also says to set the bowl of gelatin in ice and water while you whip with the egg beater, which can be tricky. It is important to keep the gelatin cold, though, so it is an important step. I used two bowls that were close in size to make it easier.
• • Let the gelatin cool slightly before whipping it so it thickens properly and creates that light, fluffy chiffon texture.
  • Use very cold cream and milk for the best consistency when preparing the pudding mixture.
  • Place the gelatin bowl over ice water exactly as directed to speed up the thickening process without letting it fully set.
  • Make sure the baked pie shells are completely cooled before adding the filling.
  • Don’t rush the chilling time — the pies need enough time in the refrigerator to fully firm up before slicing.
  • Divide the filling evenly between the two pie shells so they set evenly.
  • For cleaner slices, chill the pies a little longer than the minimum time if possible.
  • A store-bought pie crust works perfectly here if you want to save time during busy holiday prep.

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