This recipe produces a light, creamy and fluffy pumpkin chiffon that is poured into a sweet dough crust and chilled for a few hours before serving. For years this pumpkin chiffon pie has been a favorite among my bakery customers and I hope you add it to your favorites!
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What I like about this tart
As much as I adore pumpkin pie I prefer to make this tart over the holidays. My guests are always 'wowed' by this dessert - it so creamy and has a lovely pumpkin and spice flavor. The recipe is easy to make. Additionally it is a versatile dessert and may be used for a no-bake pumpkin chiffon pie, a cake filling or parfait cups.
Top tip
Allow yourself at least 4 hours to make this tart. It will need to set up in the fridge for a few hours before serving.
Ingredient Tips
- Tart crust: This dessert is best made with a 9" or 10" tart pan lined with a pre-baked crust. Please check out my Sweet Dough recipe at it works beautifully with this tart filling.
- Use pumpkin puree - not pumpkin pie filling. You may certainly make your own pumpkin puree but it is a time-consuming process. If you've every wondered how companies make pumpkin puree, check out this article by Libby's.
Make the chiffon
The first step to making the pumpkin silk chiffon pie is to measure all your ingredients. First, sprinkle the powdered gelatin over cold water and set aside. Next, mix the pumpkin puree, whole milk, brown sugar, egg yolks and spices together in a heat-proof bowl (note: save the egg whites - you will be whipping these later in the recipe).
Fill a saucepan with 1" of water and bring the water to a simmer. You do not want the water boiling. Place the bowl with the pumpkin mixture over the simmering water and stir occasionally (note: you do not want the bottom of the bowl touching the simmering water). Continue to stir occasionally until the mixture reaches a temperature between 160 and 180 degrees (F) - this may take up to 20 minutes. At this point, turn off the heat and add the set gelatin to the bowl and stir until melted.
Next begin whipping the egg whites. Once the egg whites become foamy, begin adding the granulated sugar slowly while whipping the whites. Continue to whip the egg whites to medium peaks.
Gently fold the egg whites into the pumpkin mixture. Your chiffon is ready to pour into your prebaked crust. Place in the refrigerator for 2 hours or until fully set.
Decorating
Decorate your pumpkin chiffon tart anyway you desire - let your imagination take over! Perhaps add a little sweetened, cinnamon whipped cream? or sprinkle ginger cookie crumbles over the top? or add some toasted pecans and caramel?
You may have some leftover pumpkin chiffon depending on how thick your crust is and how large your tart pan is. Leftovers may be frozen for up to 3 months - or better yet, make individual parfaits for your guests.
Storage
Place the tart in an airtight container and store in the refrigerator for up to 3 days. Alternatively, wrap well and freeze for up to 2 months.
FAQs
You need gelatin for the chiffon to set properly. I have made the recipe for parfait dessert glasses without gelatin since it is poured into serving dishes.
Chiffon is light, airy and mousse-like whereas a pumpkin pie is a thicker custard-like dessert. This chiffon is made heated over a double-boiler and a pumpkin pie is baked in an oven.
I hope you enjoy this dessert as much as my family, friends and customers do!
More pumpkin desserts
Looking for more desserts that feature pumpkin? Check out these recipes:
📋 Recipe
Pumpkin Chiffon Tart Recipe
Equipment
- Bowls, measuring cups and spoons
- Saucepan
- Hand or stand mixer
- Pie Pan 9"
- Hand whisk and rubber spatula
Ingredients
- 1 9" Pre-Baked Tart Shell Check out our sweet dough recipe
- 1 ¼ Cups Pumpkin Puree Do not use pumpkin pie filling
- ¾ Cup Light Brown Sugar
- 4 Large Egg Yolks (save the whites - you need these later in the recipe)
- ½ Cup Whole Milk
- ½ teaspoon Salt
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Ground Ginger
- ¼ teaspoon Ground Nutmeg
- 1 Tablespoon Powdered Gelatin
- 3 Tablespoon Cold Water For dissolving gelatin
- 4 Large Egg Whites Preferably room temperature - the whites will whip better at room temp.
- ½ Cup Granulated Sugar
Instructions
- Sprinkle the powdered gelatin over the cold water and set aside to allow gelatin to set.
- Combine pumpkin puree, brown sugar, milk, egg yolks, salt, cinnamon, ginger and nutmeg into a heat-proof bowl. Whisk well to combine.
- Fill a saucepan with 1" of water. Bring water to a low steam. Place the bowl on top of the pan of steaming water. Notes: 1) the bottom of the bowl should not touch the water, and 2) the water should not be boiling.
- Stir pumpkin mixture occasionally (every 3 - 5 minutes). Continue to heat the mixture until it reaches 170° F - 180° F (approximately 15 minutes).
- Add set gelatin to bowl and whisk until the gelatin is completely melted.
- Remove bowl from heat and set aside to cool (approximately ½ hour).
- Place egg whites in a clean bowl. Begin mixing using a hand mixer or stand mixer with the whisk attachment. Mix on medium speed until egg whites appear foamy. Continue mixing while slowly pouring in the granulated sugar. Continue to mix until egg whites reach medium peaks.
- Gently fold egg whites into the cooled pumpkin mixture.
- Pour pumpkin chiffon into the pre-baked tart shell and smooth the top.
- Place tart in refrigerator until set (approximately 2 hours).
- Decorated as desired (e.g. whipped cream, powdered sugar, etc...). Enjoy!
Nutrition
Step by step video
dessertswithstephanie says
test without cleantalk
Jules says
Hi! This sounds wonderful. Can you make it without gelatin? I'm a vegetarian. Let me know. Thanks!!!
dessertswithstephanie says
Hi, I have not made this without gelatin. My understanding is 1 teaspoon agar agar can be used to replace the gelatin. You would also dissolve the agar in cold water. But I haven't tried this so I can't guarantee the outcome. Thank you for stopping by!
Fransic verso says
Oh, I love this recipe, we made it last weekend because we were craving it haha. And it was so good. This would be on the list of my favorite recipes for sure.
Heather says
I love a pumpkin pie without evaporated milk. This recipe is so creamy smooth and delicious.
Beth says
I love how light and airy this dessert is. And the pumpkin shines through so wonderfully!
Sara Welch says
Enjoyed this for dessert last night and it was a sweet success! Turned out perfectly creamy and delicious; easily, a new favorite fall recipe!
dessertswithstephanie says
Sara, Thank you for stopping by to leave feedback on the recipe!
Tayler says
I made this tart for Thanksgiving last year and it was a hit! I’ve already made it twice this year so far..so creamy and delicious!
Maryanne says
Another great recipe. Your videos are very good and easy to follow. Thanks for sharing!
Sara says
No more pumpkin pies for me! This has the best consistency and perfectly spiced.
Manny says
The chiffon is lovely. I used pumpkin pie spice instead and added extra ginger. Really light and airy filling
Matty Bach says
I am making this for Thanksgiving. My mother in law is a pain so I tested this recipe....i think even she will like it.
JANICE K says
So glad this has a video! I am a visual learner. My pumpkin chiffon tart came out just lovely.
Vince says
Who has it better than me? I get to taste the results of these great recipes, and sometimes it takes more than one helping...
Allison Bejon says
Ok, so this is beyond awesome! I will never make another pumpkin pie again.
Annie's Blog says
This is so light and creamy. You have converted me to a pumpkin-lover.
Paulie says
OMG! I made this last night and it is so much better than a pumpkin pie, and I like pumpkin pie.
Shelby Stover says
I love how fluffy this pumpkin tart came out, so delicious!