Pumpkin Chiffon Pie

No-Bake Gluten-Free Pumpkin Chiffon Pie

In my last blog post, we talked about what makes a pie a pie. (Well, sort of.) In this one, let’s talk about chiffon. No, not the clothing material. Chiffon, as in chiffon cake. Or in this case, I’m making a No-Bake Gluten-Free Pumpkin Chiffon Pie!

Chiffon is a method that requires folding whipped egg whites into batter. Simple as that! I’m sure there’s a more technical definition with some fancy schmancy steps written down in a giant culinary school textbook, but when you get down to it, it’s just as I said.

I decided to take the chiffon method and apply it to a holiday classic – the pumpkin pie. The result is a lighter version of traditional pumpkin pie. With a crust made from gluten-free graham cracker crumbs (I used Kinnikinnick) and a mixture heated up on the stove, this pie requires no baking, just a few hours of refrigeration. And I must say, it got rave reviews from all the Simply Gluten Free staff. A couple of them even said it was the BEST pumpkin pie they’ve ever had! So, if you need a dessert for Thanksgiving, this is an excellent choice.

Pumpkin Chiffon Pie Recipe

5 from 2 votes
Pumpkin Chiffon Pie
No-Bake Gluten-Free Pumpkin Chiffon Pie
Prep Time
35 mins
Cook Time
5 mins
Chill time
4 hrs
Total Time
40 mins
 
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 494 kcal
Author: Carol Kicinski
Ingredients
For the Crust:
  • 1 (10.5-ounce) package Kinnikinnick Graham Style Crumbs
  • ¼ cup sugar
  • 6 tablespoons butter , melted
For the Filling & Topping:
  • ¼ cup water
  • 1 envelope unflavored gelatin
  • ¾ cup sugar , divided
  • 1 (14.5-ounce) can pure pumpkin puree (not pumpkin pie filling)
  • 3 large eggs , separated
  • ½ cup milk
  • 2 teaspoons pumpkin pie spice , plus more for dusting
  • 2 teaspoons pure vanilla extract
  • 1 cup heavy cream
  • 1 tablespoon powdered sugar
Instructions
For the Crust:
  1. Lightly grease a 9-inch pie pan.
  2. Combine the graham style crumbs with ¼ cup sugar and the butter until well combined. Press firmly into the prepared pan and refrigerate while making the filling.
For the Filling & Topping:
  1. Mix the water and gelatin in a small bowl and let sit for 5 minutes.
  2. In a medium saucepan, combine ½ cup sugar, pumpkin puree, 3 egg yolks, milk, and pumpkin pie spice. Heat over medium heat, stirring frequently, until mixture is hot and thick, about 5 minutes. Do not let boil. Remove from heat, stir in the vanilla and gelatin, and let cool to room temperature. Do not refrigerate at this point.

  3. Once the pumpkin mixture has cooled, beat the egg whites in a separate bowl until foamy with an electric mixer. Slowly add in ¼ cup sugar and beat until stiff peaks form. Stir a large dollop of the egg whites into the pumpkin mixture, then fold in the rest. Spoon the mixture into the pie crust, smooth the top, and refrigerate until set, at least 4 hours.
  4. Before serving, whip the cream and powdered sugar until soft peaks form. Spread or pipe onto the pie, dust with some pumpkin pie spice, and serve.
Nutrition Facts
No-Bake Gluten-Free Pumpkin Chiffon Pie
Amount Per Serving
Calories 494 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 13g 65%
Cholesterol 126mg 42%
Sodium 366mg 15%
Potassium 236mg 7%
Total Carbohydrates 60g 20%
Dietary Fiber 2g 8%
Sugars 37g
Protein 7g 14%
Vitamin A 176.2%
Vitamin C 3%
Calcium 9.5%
Iron 14.7%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Graham Crackers Kinnikinnick Pie Pumpkin Thanksgiving
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  1. June M Saykally
    November 16, 2019

    Your pumpkin pie recipe sounds and looks delicious, could the eggs be replaced with something else, I have an egg,milk, and gluten allergy. Please help.

    [email protected]

    Thank you, June Saykally

    1. Carol Kicinski
      November 18, 2019

      Hi June,

      I haven’t tried making this without eggs. It requires separating the egg white from the yolks, so I don’t know how well this would work with an egg replacer. Instead, maybe try another one of our pumpkin pies and just replace the eggs in the recipe with your favorite egg replacer product or a flaxseed egg.

      https://simplygluten-free.com/blog/2016/11/easy-pumpkin-pie.html
      https://simplygluten-free.com/blog/2017/11/classic-pumpkin-pie-filling.html
      https://simplygluten-free.com/blog/2014/11/pumpkin-pie-recipe-gluten-dairy-and-refined-sugar-free.html

      Hope this helps. Let me know what you end up going with!

  2. Amelia
    November 22, 2019

    This sounds so delicious! Can this be made ahead of time and frozen?

    1. Carol Kicinski
      November 22, 2019

      Hi Amelia,

      It is definitely delicious! Unfortunately, I can’t tell you if freezing it would work, as I haven’t tried it.

  3. June
    December 1, 2019

    What can I substitute for the milk and cream? I’m lactose intolerant. Thank you!

    1. Carol Kicinski
      December 2, 2019

      Hi June,
      Check out our Substitutions page for some ideas on what you can use instead of the dairy products in this recipe.

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