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A pumpkin pie with a smooth orange filling sits in a pie dish, surrounded by autumn-themed decorations with orange, yellow, and green felt leaves, and small faux acorns and berries.
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Pumpkin Chiffon Pie

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.
Course Dessert
Cuisine American
Keyword 1950's Recipe, Chiffon Pie, Dessert, Pie Recipe, Pie,, Pumpkin Pie
Prep Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings 8
Author Heidi Bruaw

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.