Pumpkin Chiffon Pie with Biscoff Crust ~ We Love delicious Food, Recipes, and Cooking Techniques

If you are looking for a fun twist on a classic pie often served at Thanksgiving dinner, this Pumpkin Chiffon Pie with Biscoff Crust is your new best friend! It’s fluffier than a typical pumpkin pie, and the cookie crust is spoon licking good. This recipe is one you’ll want to serve for the holidays or any day!

It’s no secret I’m a fan of pie. I mean, can you blame me? Creamy filling with a sweet crunchy or flaky crust, who could find fault with that?! I love making pies all year round, but since the Holidays are approaching, I am looking forward to fall-inspired pies! This classic Chocolate Pie is one I make every year for those who don’t like pumpkin. Take it up a notch and try this amazing German Chocolate Pie! This Sweet Potato Pie has also become a favorite around the holidays.

What is a Chiffon Pie?

A chiffon pie is similar to a custard pie, but the filling is folded with meringue to make it light and fluffy. And this pie definitely is! This silky smooth pumpkin pie will knock your fuzzy socks off. It is SO full of fall flavor and is gone faster than my regular pumpkin pie recipe (which is fantastic so that’s saying something). This Pumpkin Chiffon Pie is my current favorite pumpkin dessert, it’s just so creamy and doesn’t feel heavy in my stomach. I can’t get enough of it!

If you love a graham cracker crust, you are going to LOVE this Biscoff cookie crust. It’s a similar texture, but with so much flavor! Biscoff cookies go perfectly with this creamy pumpkin filling. It’s a great way to surprise your family this holiday season with something new. And the best part is, it’s not hard to make! If you are worried about whipping egg whites, I’ve got my tips listed below. They will turn out perfectly!

Ingredients in Pumpkin Chiffon Pie

This pumpkin chiffon pie is so full of fall flavors! It has classic spices that warm your taste buds and is complimented by a light and fluffy filling. It’s just too good! And it really doesn’t take too many ingredients to make which is always a plus. See the recipe card below for exact measurements.

Biscoff Cookie Crumbs: You can actually buy Biscoff Cookie crumbs, or you can pulse them in a food processor until fine. Or you can use the method I used growing up- put them in a Ziplock bag and crush them with a rolling pin!
Granulated Sugar: The sugar you have in your pantry is what you should use for this pie.
Butter: I used salted butter in this chiffon pie. This recipe calls for melted butter.
Vanilla Extract: Whatever you use for baking will work great for this pie.

Process photos of a pie dish with pie crust pressed in it, a bowl with pumpkin puree, eggs and milk, a pot with the ingredients mixed together, and the final combined bowl of the filling.

Pumpkin Chiffon Pie Filling Ingredients

Unflavored Gelatin: You should be able to find unflavored gelatin in the baking aisle of your grocery store. This helps the pie set up.
Ground Cinnamon: It’s a classic pairing with pumpkin, and great for the holidays!
Ground Nutmeg: Adds warm, earthy flavor.
Ground Clove: Cloves are a little floral, and a bit sweet! They really bring the wow factor to this pie!
Ground Ginger: Adds a sharp flavor that pairs perfectly with pumpkin.
Salt: Enhances the flavors in the pie.
Sugar: To sweeten the filling.
Pumpkin Puree: You should be able to find a can of regular pumpkin puree without the spices. If you have canned pumpkin pie filling and want to use that, you’ll want to cut back on the other spices in this pie.
Egg Yolks: You will need to separate your egg whites from yolks, so I like that this recipe calls for both so you don’t have any extra whites or yolks.
Whole Milk: Whole milk really is best for this recipe. You could probably get away with 2%, but your milk needs to have fat in it.
Egg Whites: This is to make the meringue.
Cream of Tartar: This helps to stabilize the egg whites and helps them get nice and fluffy.

An overhead shot of Pumpkin Chiffon pie in a white pie dish with whipped cream and dusted with cinnamon next to a tea towel and small pumpkins.

How to Make Pumpkin Chiffon Pie

This pie is so worth the time that it will take to make! The meringue is not as difficult to make as you may believe. I have tips listed below that will help you know how to whip the egg whites. Other than that, this pie is a breeze to make! It’s so simple, creamy and fluffy you’ll want to make two!

Making the Biscoff Crust

Mix: Using a hand mixer, combine all ingredients in a bowl and mix well.
Press: Press mixture into a 9” pie pan firmly and evenly with the back of a spoon
Bake: Now bake the crust in an oven preheated to 325℉ for 10 minutes.
Cool: Remove from oven and let cool completely before filling.

Dessert with a few slices taken out with pumpkins in the background.

How to Make Pumpkin Chiffon Pie Filling

Whisk: In a medium saucepan whisk together gelatin, all the spices, and ½ cup of the sugar
Mix Wet with Dry: In a separate bowl whisk pumpkin, egg yolks, and milk. Pour wet ingredients into your saucepan with the dry ingredients and mix well.
Boil: Over medium-high heat bring the mixture to a gentile boil, stirring constantly. Once bubbles start to form around the edges of the pan, remove from heat, pour into a separate bowl and let cool to room temperature.
Whip Egg Whites: In another bowl either using a hand mixer or a stand mixer fitted with the whisk, whisk the egg whites and cream of tartar until soft peaks form.
Add Sugar: Start adding the rest of the sugar in 1 tablespoon at a time while you whisk. Continue until the rest of the sugar is used, and stiff peaks have formed. Don’t overmix the egg whites!
Fold: Take about ¼ of your egg white mixture and gently fold it into your cooled pumpkin mixture.
Fold the Rest: Add the remaining egg white mixture to your pumpkin mixture, gently folding until well combined. Be careful not to degas the egg whites when folding in, this is what gives your pie the fluffy airy texture.
Chill: Pour mixture into your cooled pie shell and chill in the fridge, for at least 2 hours, or overnight before serving.
Eat: Serve with whipped cream and enjoy!

How to Make Perfect Whipped Egg Whites

If whipped egg whites intimidate you, you are not alone! They can be tricky, but not impossible. And you CAN do it! Here are a few tips to give you the confidence to make these egg whites for your pumpkin chiffon pie.

Using a Clean Bowl: It’s important that your bowl and whisk are spotless. If you have any fat from oil or something you’ve made before it will affect the egg whites.
Using Room Temperature Eggs: Eggs will separate more easily when they are cold, but they will whip up better when at room temperature. I recommend separating them before you start making your crust, then leave the whites out for 20 minutes. Then they will be ready to whip up and get fluffy!
Whip to Stiff Peaks: You want to whisk them until you get stiff peaks but not much past that. A stiff peak means the eggs are smooth, white, shiny, and stand up straight when you pull the whisk out. You will know if you over-whip them because they will get grainy and won’t look shiny anymore.
Folding Egg Whites In: When folding them into the pumpkin mixture take care to fold gently, not stir or whisk. I recommend adding about ¼ of your egg whites and folding that first. Then you can add the rest and finish folding it in.

Note: This recipe uses raw beaten egg whites, if you are nervous about using raw eggs you can use pasteurized egg whites instead.

A slice of pumpkin chiffon pie sitting on a stone like plate with the full pie in the background along with pumpkins and a tea towel.

How to Store Leftover Pumpkin Chiffon Pie

This pie is best when eaten within 24 hours because of the whipped egg whites. After two days the pie will start to relax and deflate. But if you do need to store your pie, here is how you can do that.

In the Refrigerator: Store this pie in an airtight container or covered in plastic wrap for 3-4 days in the refrigerator.

In the Freezer: You can freeze this pie, although it won’t be as good as when it is fresh. Store in an airtight container without the whipped cream on top for up to a month.