This skillet pumpkin chiffon pie is a lighter, mousse-like twist on the classic. With pumpkin spice, an airy filling, and a rustic skillet crust, it’s the perfect make-ahead dessert for holiday gatherings.
Why You’ll Love This Pumpkin Chiffon Pie Recipe
- Light and airy texture compared to classic pumpkin pie
- No-bake filling that sets in the fridge
- Rustic skillet presentation that looks charming
- Ideal make-ahead dessert for stress-free entertaining
Ingredients for Skillet Pumpkin Chiffon Pie
Here you’ll need a mix of pantry staples and fresh ingredients to build the buttery crust and airy pumpkin filling.
Pantry & Fresh Ingredients for Pumpkin Chiffon Pie
| Pantry | Fresh |
|---|---|
| 1⅔ cups all-purpose flour | 3 large eggs, separated |
| 2 tbsp granulated sugar | 1 cup heavy cream |
| ¼ oz unflavored gelatin | 2 tbsp confectioners’ sugar |
| ½ cup pumpkin puree | – |
| Pumpkin pie spice, vanilla extract | – |
| Sugar, salt, unsalted butter | – |
Substitutions for Pumpkin Chiffon Pie Recipe
If you’re short on heavy cream, chilled coconut cream works for a dairy-free option. A gluten-free flour blend can replace all-purpose flour for the crust without affecting structure. Agar-agar powder stands in for gelatin for a vegetarian version, though the set will be slightly firmer. You can also swap canned pumpkin for roasted fresh pumpkin purée if you prefer a more rustic flavor. Even store-bought pie crust saves time while keeping the overall result delicious.
Step-by-Step Skillet Pumpkin Chiffon Pie
Follow these four simple stages to bring your chiffon pie to life.
- Make the Crust
Blend flour, sugar, salt, and butter until crumbly. Add ice water until dough holds, chill, roll, and blind-bake until golden.Prepare Pumpkin Base
- Prepare Pumpkin Base
Heat pumpkin puree with sugar, spice, and milk. Stir in softened gelatin and vanilla, then let cool to room temperature.
- Whip the Meringue
Beat egg whites with sugar until glossy peaks form. This adds the signature airy texture.
- Fold and Chill
Gently fold meringue into pumpkin base, pour into crust, and refrigerate at least six hours. Top with whipped cream before serving.
Pro Tips for Skillet Pumpkin Chiffon Pie
For the flakiest crust, keep your butter cold and handle the dough lightly. Don’t skip chilling, this prevents shrinking. When folding meringue into the pumpkin base, use a gentle hand to preserve airiness. Chill your mixing bowl and beaters for faster whipped cream. For best results, let the pie rest overnight so the filling firms beautifully.
Variations & Substitutions
This pie adapts easily to different diets. A gluten-free crust keeps it celiac-friendly, while coconut cream and dairy-free butter swaps make it vegan. For a budget version, use a pre-made crust. Boost protein with a Greek yogurt whipped topping. You can even experiment with spices, try chai spice instead of pumpkin pie spice for a warming twist. Each variation makes this dessert festive and flexible for any occasion.
Serve Skillet Pumpkin Chiffon Pie With
Pair this pie with hot apple cider, spiced chai, or black coffee. For a dessert spread, serve it alongside pecan bars, caramel apples, or vanilla ice cream. Its light filling balances heavier fall favorites and makes it the star of any table.
Storage & Reheat
Always refrigerate pumpkin chiffon pie to keep the filling safe. Cover loosely with plastic wrap and store up to three days. Because it’s chiffon-based, freezing isn’t recommended, it alters texture. To serve leftovers, let the pie stand at room temperature for 15 minutes. According to the USDA, cream-based desserts should never sit out longer than two hours.
Nutrition
Each slice has about 310 calories, with 14 grams of fat, 42 grams of carbohydrates, and 5 grams of protein. Pumpkin puree adds fiber and vitamin A, while the meringue keeps the filling light. The crust provides the rich crunch, making this dessert satisfying yet balanced.
FAQs
Pumpkin chiffon pie is lighter and fluffier than traditional pumpkin pie. Instead of a baked custard, it uses gelatin and meringue for a mousse-like texture, then chills to set.
Yes. The filling includes whipped egg whites and cream, which must be kept cold for safety and stability. Refrigeration helps the pie hold its airy structure.
Absolutely. Since it requires hours to chill, this dessert is best prepared a day in advance. Add whipped cream just before serving for freshness.
The most common reasons are under-dissolved gelatin or insufficient chilling time. Make sure gelatin fully melts and allow at least six hours in the refrigerator.
More Like This
If you loved this, try our Apple Pecan Tart for nutty richness. For something lighter, our Easy Rhubarb Recipe Breakfast is cool and refreshing. Apple Crumble Cheesecake brings warm fall comfort. Or enjoy Salted Maple Pie for a cozy seasonal twist.
Print
Skillet Pumpkin Chiffon Pie Recipe
- Total Time: 75 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Light and airy skillet pumpkin chiffon pie with a no-bake filling stabilized by gelatin and meringue, perfect for fall gatherings.
Ingredients
- 1⅔ cups all-purpose flour
- 2 tbsp granulated sugar
- ¼ oz unflavored gelatin
- ½ cup pumpkin puree
- Pumpkin pie spice
- Vanilla extract
- Sugar, salt, unsalted butter
- 3 large eggs, separated
- 1 cup heavy cream
- 2 tbsp confectioners’ sugar
Instructions
- Prepare crust and blind bake in skillet.
- Cook pumpkin mixture with sugar, spice, milk, and gelatin.
- Whip meringue and fold gently into cooled pumpkin base.
- Chill 6+ hours, top with whipped cream before serving.
Notes
- Keep pie chilled until serving. Do not freeze for best texture. Use agar-agar for a vegetarian alternative.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Bake + Chill
- Cuisine: American
Save This Recipe for Later
Love this skillet pumpkin chiffon pie? Pin it on Pinterest so it’s ready for the holidays. Share it with friends or bookmark it for your Thanksgiving menu planning, you’ll be glad you did.