Pumpkin-Chiffon Pie


To create a crisp crust on the bottom, Grace Parisi partially bakes the pie shell before adding the filling.

Pumpkin-Chiffon Pie
Photo: © Lucy Schaeffer
Active Time:
30 mins
Refrigerate Time:
40 mins
Total Time:
3 hrs 10 mins
1 10-inch pie

If the edge starts to darken too much, cover it with a pie shield or strips of foil.

This crust is also great for Classic Pumpkin Pie and another variation, Chocolate-Swirled Pumpkin Pie.


All-Butter Pie Dough

  • 1 1/4 cups all-purpose flour

  • Kosher salt

  • 1 stick cold unsalted butter, cubed

  • 1/4 cup ice water

Pumpkin-Chiffon Pie

  • 4 large eggs, separated

  • 3/4 cup sugar

  • 1 tablespoon cornstarch

  • 2 teaspoons cinnamon

  • 1/4 teaspoon cloves

  • Pinch of salt

  • 1 (15-ounce) can pumpkin puree

  • 1/2 cup heavy cream


Make the pie dough

  1. In a food processor, pulse the flour with the salt. Add the butter and pulse until the size of peas. Drizzle in the water and pulse until the crumbs are moistened; turn out onto a work surface. Gather into a ball, flatten, wrap in plastic, and refrigerate for 30 minutes.

Make the Pumpkin-Chiffon Pie

  1. Preheat the oven to 350°F. On a floured surface, roll out the dough to a 13-inch round a scant 1/4 inch thick. Fit the dough into a 10-inch glass pie plate and trim the overhang to 3/4 inch. Fold the dough under itself and crimp decoratively. Refrigerate the pie shell for 10 minutes.

  2. Line the pie shell with foil and fill with pie weights or dried beans. Bake in the center of the oven until nearly set, about 25 minutes. Remove the foil and weights and bake until the crust is pale golden, about 10 minutes longer. Let cool slightly.

  3. In a medium bowl, whisk the egg yolks with 1/2 cup of the sugar, the cornstarch, cinnamon, cloves and salt until smooth. Whisk in the pumpkin puree then whisk in the cream. Using a handheld electric mixer, beat the egg whites at medium-high speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar and beat until the whites are glossy, about 1 minute longer. Fold the beaten whites into the filling. Working near the oven, pour the filling into the crust. Bake the pie for about 45 minutes, until the custard is set and the top is cracked; cover the edge of the crust with strips of foil if it browns too quickly. Cool the pie on a wire rack completely before serving.

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