Pumpkin Chiffon Pie

#20 Bon Appetit’s Pumpkin Chiffon Pie

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Hi there! With November coming to an end a week ago, I finally got around to attempting Bon Appetit’s Pumpkin Chiffon Pie recipe.

Why I tried this recipe

I decided to try the this recipe as it seemed like an interesting riff on the pumpkin pie. I imagined it would be lightened by the whipped egg whites that would be folded in at the end.

Experiences from trying this Pumpkin Chiffon Pie Recipe

Libby’s Pumpkin puree is not common in Singapore. However, I did chance upon it in the Fairprice Xtra outlet in JEM before in the bakery section. Red Man stocked a different brand of pumpkin puree when I went to check earlier in October.

I also opted to try a no roll pie crust recipe from King Arthur Baking’s website instead of the cookie crust suggested in the original Bon Appetit recipe. The thought of not having to roll out the crust enticed me because that would mean less clean up required of the work surface. It was really easy to put together and the dough was easy to handle at all times.

Overall thoughts about Bon Appetit's Pumpkin Chiffon Pie

I cooked the egg whites over a pot of simmering water since I did not want to eat raw egg whites. The egg whites were whisked vigorously while the sugar was added in order to build up its volume and not end up with scrambled egg whites. However, I suspect I did not whip them sufficiently because the final filling turned out grainy. It did not have a smooth finish in the end.


Pumpkin Chiffon Pie
Pumpkin Chiffon Pie

After chilling the assembled pie, I was rather surprised that the pumpkin chiffon filling was able to hold its structure when slicing into it. However, I was underwhelmed by the taste of the crust and the filling. Each component of the pie was lacking in flavour and they did not work together to build a flavour story.

Sadly, I would not be using these recipes again.

As such, I would rate Bon Appetit’s Pumpkin Chiffon Pie recipe as follows:
(1 being the poor, and 5 being the best)

Ease to make

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Bon Appetit's Pumpkin Chiffon Pie

Course Dessert
Cuisine American
Keyword Pastry, Pie, Pumpkin, Pumpkin Seeds, Tart


  • 8 inch tart tin
  • Electric hand mixer



  • 240 g plain flour 2 cups
  • 1 tsp fine sugar
  • 1/4 tsp baking powder
  • 85 g salted butter, melted and cooled 6 tbsp
  • 60 g cold water 1/4 cup

Pumpkin filling

  • 2 1/2 tsp powdered gelatin
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 75 g fine sugar 5 tbsp
  • Pinch fine salt
  • 3 egg separated
  • 280 g pumpkin puree 1 1/4 cup


For Pie Crust

  • Preheat the oven to 180°C. Grease a tarn tin well.
  • In a large bowl whisk the plain flour, fine sugar and baking powder.
  • Make a well in the centre of the dry mixture and add the cooled melted butter and the cold water. Whisk well to until evenly moistened and the dough comes together. into one cohesive mass.
  • Press the tart dough into the prepared tart tin making sure it is spread out as evenly as possible. Transfer to the preheated oven to bake for 20 to 25 minutes until lightly golden.

For the pumpkin filling

  • In a medium bowl, stir the powdered gelatin, ground cinnamon, ground nutmeg, 30g of the fine sugar and fine salt together.
  • In a saucepan, whisk the egg yolks and milk together. Add the sugar mixture to the milk-yolk mixture stirring constantly. Cook this mixture over a medium heat until it is a thick consistency. It should coat the back of a spoon. The mixture should not come to a boil or the gelatin would lose its effectiveness.
  • Incorporate the pumpkin puree into the egg-milk mixture by folding it in. Set aside to let the pumpkin mixture cool.
  • Set up a bain-marie by placing a clean empty bowl over a pot of simmering water. Ensure that the base of the bowl does not come into contact with the hot water. Add the egg whites into the clean bowl and beat on a low speed with the electric hand mixer. Gradually add the remaining 45g of fine sugar to the egg whites and beat until stiff peaks.
  • Fold the egg whites gently into the pumpkin mixture in 3 additions. Pour the pumpkin chiffon filling into the baked pie crust.
  • Cover the pumpkin pie well and transfer it to the refrigerator to let it cool and set up for a minimum of 4 hours before serving it.


The original recipe can be found here.
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