• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Desserts With Stephanie
  • About Stephanie
  • Brownies and Cookie Bars Recipes
  • Cake Recipes
  • Candy Recipes
  • Contact Me
  • Cookie Recipes
  • Cupcake Recipes
  • Dessert Recipes
    • Thanksgiving Pumpkin Dessert Ideas
  • Dessert Recipes and Techniques
  • Disclaimer
  • Dough Recipes
  • Filling and Frosting Recipes
  • My Latest Recipes
  • Pie and Tart Recipes
  • Soufflé and Custard Recipes
  • Terms
menu icon
go to homepage
  • All Recipes
  • YouTube
  • Contact Me
  • About
search icon
Homepage link
  • All Recipes
  • YouTube
  • Contact Me
  • About
×
Home » My Latest Recipes

Pumpkin Chiffon Tart and Pie Recipe

Oct 3, 2022 · 19 Comments

69 Shares
Pin69
Tweet
Yum
Flip
Share
Email
Jump to Recipe Print Recipe

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!

This post may contain affiliate links. Please refer to the terms page for more information.

pumpkin chiffon tart from dessertswithstephanie.com
Jump to:
  • What I like about this tart
  • Top tip
  • Ingredient Tips
  • Make the chiffon
  • Decorating
  • Storage
  • FAQs
  • More pumpkin desserts
  • 📋 Recipe
  • Step by step video

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.
sweet pie dough in a pie pan
  • 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).

mixing ingredients for pumpkin chiffon in a bowl

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.

egg whites being whipped 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.

mixing pumpkin cream in a glass bowl

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?

finished pumpkin chiffon tart with whipped cream topping

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.

dessert parfaits for Thanksgiving

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

Can I make pumpkin chiffon without gelatin?

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.

What is pumpkin chiffon pie versus pumpkin pie?

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:

  • spoon with pumpkin crème brulee baked in a mini pumpkin
    Pumpkin Crème Brûlée Recipe
  • slice of walnut pumpkin pie on a wooden platter
    Walnut Pumpkin Pie Recipe
  • overhead view of pumpkin swirl brownies
    Pumpkin Swirl Brownies
  • pumpkin cheesecake bars on a platter
    Pumpkin Cheesecake Bars with a Ginger Cookie Crust

📋 Recipe

pumpkin chiffon slice

Pumpkin Chiffon Tart Recipe

The perfect alternative to a pumpkin pie - a light, airy and pumpkin silk chiffon filling in a sweet tart dough.
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Resting Time 2 hours hrs
Total Time 2 hours hrs 45 minutes mins
Course Dessert
Cuisine American
Servings 10
Calories 151 kcal

Equipment

  • Bowls, measuring cups and spoons
  • Saucepan
  • Hand or stand mixer
  • Pie Pan 9"
  • Hand whisk and rubber spatula
  • Silicone spatula
  • Instant-read thermometer

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 powdered gelatin over cold water and set aside to allow gelatin to set.
    1 Tablespoon Powdered Gelatin, 3 Tablespoon Cold Water
  • Combine pumpkin puree, brown sugar, milk, egg yolks, salt, cinnamon, ginger and nutmeg into a heat-proof bowl. Whisk well to combine.
    1 ¼ Cups Pumpkin Puree, ¾ Cup Light Brown Sugar, 4 Large Egg Yolks, ½ Cup Whole Milk, ½ teaspoon Salt, 1 teaspoon Ground Cinnamon, ¼ teaspoon Ground Ginger, ¼ teaspoon Ground Nutmeg
  • Fill a saucepan with 1" of water. Bring water to a low steam. Place the bowl on top of the pan of steaming water. Note: 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.
    4 Large Egg Whites, ½ Cup Granulated Sugar
  • Gently fold egg whites into the cooled pumpkin mixture.
  • Pour pumpkin chiffon into the pre-baked tart shell and smooth the top.
    1 9" Pre-Baked Tart Shell
  • Place tart in refrigerator until set (approximately 2 hours).
  • Decorated as desired (e.g. whipped cream, powdered sugar, etc...). Enjoy!

Nutrition

Calories: 151kcalCarbohydrates: 30gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 75mgSodium: 154mgPotassium: 134mgFiber: 1gSugar: 28gVitamin A: 4885IUVitamin C: 1mgCalcium: 49mgIron: 1mg
Keyword easy pumpkin chiffon pie recipe, no bake pumpkin chiffon pie, pumpkin chiffon dessert, pumpkin chiffon recipe, pumpkin chiffon tart, pumpkin silk chiffon pie, thanksgiving pie recipes
Tried this recipe?Let us know how it was!

Step by step video

More Pies

  • square picture of a slice of almond blueberry galette on a plate
    Rustic Blueberry Almond Galette
  • overhead view of a chocolate tart made with a pretzel crust
    Chocolate Pretzel Tart
  • overhead view of a banana walnut tart with chocolate drizzle and a few brulee bananas
    Banana Walnut Tart
  • finished cranberry galette on a serving dish and dusted with powdered sugar
    Cranberry Galette

Reader Interactions

Comments

  1. dessertswithstephanie says

    April 18, 2025 at 6:17 pm

    5 stars
    test without cleantalk

    Reply
  2. Jules says

    November 27, 2024 at 12:51 am

    Hi! This sounds wonderful. Can you make it without gelatin? I'm a vegetarian. Let me know. Thanks!!!

    Reply
    • dessertswithstephanie says

      December 02, 2024 at 8:10 pm

      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!

      Reply
  3. Fransic verso says

    July 12, 2024 at 6:30 pm

    5 stars
    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.

    Reply
  4. Heather says

    November 21, 2023 at 4:16 pm

    I love a pumpkin pie without evaporated milk. This recipe is so creamy smooth and delicious.

    Reply
  5. Beth says

    November 20, 2023 at 9:29 pm

    5 stars
    I love how light and airy this dessert is. And the pumpkin shines through so wonderfully!

    Reply
  6. Sara Welch says

    September 17, 2023 at 8:57 pm

    5 stars
    Enjoyed this for dessert last night and it was a sweet success! Turned out perfectly creamy and delicious; easily, a new favorite fall recipe!

    Reply
    • dessertswithstephanie says

      September 17, 2023 at 9:04 pm

      Sara, Thank you for stopping by to leave feedback on the recipe!

      Reply
  7. Tayler says

    September 17, 2023 at 3:10 pm

    5 stars
    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!

    Reply
« Older Comments
5 from 8 votes (6 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Pastry Chef Stephanie

Welcome to Desserts With Stephanie. I hope you enjoy your visit. All the recipes and techniques I discuss on this site have been fully tested in my bakery for more than 15 years. Let's have some fun in the kitchen and put a smile on someone's face with a little sweetness.

More about me →

Popular

  • coffee crème brulee in a ramekin with a spoon digging into the custard
    Coffee Crème Brulee
  • three ramekins on a mat with caramelized mango crème brulee
    Mango Crème Brulee
  • closeup view of finished pastry on a plate
    Puff Pastry Nutella Twists
  • slice of chocolate peanut butter poke cake on a plate
    Chocolate Peanut Butter Poke Cake

Looking for Something Special?

  • Disclaimer
  • Terms

Footer

↑ back to top

About

  • Privacy Policy/Terms
  • Disclaimer

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Brunch Pro on the Feast Plugin

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.