Easy No-Bake Pumpkin Chiffon Pie

Easy No-Bake Pumpkin Chiffon Pie
Makes:
8
servings
Prep Time:
20
minutes
Total Time:
260
minutes
based on 40 reviews
8
A light and fluffy no-bake version of the traditional pumpkin pie.

In this recipe:

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Ingredients:

  • CRUST
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons (3/4 stick) butter or margarine, melted
  • FILLING
  • 1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix
  • 1 large egg, lightly beaten
  • 1/4 cup packed brown sugar, packed
  • 4 teaspoons unflavored gelatin
  • 1 cup heavy whipping cream, whipped
  • 1 teaspoon vanilla extact

Directions:

FOR CRUST:
COMBINE
graham cracker crumbs, granulated sugar and cinnamon in medium bowl; stir in butter. Press onto bottom and up side of 9-inch pie plate. Refrigerate while making filling.

FOR FILLING:
COMBINE
pumpkin pie mix, egg, brown sugar and gelatin in medium saucepan. Cook over medium heat, stirring constantly, for 3 to 4 minutes or until mixture begins to boil. Remove from heat. Pour into large bowl; cover. Refrigerate for 45 minutes or until partially set. Fold in whipped cream and vanilla extract.

SPOON filling into chilled crust. Refrigerate for about 3 hours or until firm.




Reviews:

Review This Recipe

Pumpkin Chiffon Pie

 Star(s)

Mary Puleo from Berryville, VA

This is easy to make and a favorite of my family.

Read More Reviews

Review This Recipe
  •  Star(s)

    easy no-bake pumpkinchiffon pie

    Jeannie Ovard from Dallas, TX

    My husband is a juvenile onset diabetic since he was 15 years old Since I am always searching for a good dessert for him, I used this recipe as a starting base for creating a wonderful pie using Libby's 100% pumpkin and using sugar substitues, plus basic pumpkin pie spices. It was an amazing taste for him, and I will use it year round, especially at Thanksgiving.

  •  Star(s)

    Outstanding

    Melissa Quarry from RIXEYVILLE, VA

    This is an outstanding alternative to pumpkin pie, it's much lighter and flavorful than regular pumpkin pie.

  •  Star(s)

    Pumpkin Chiffon Pie

    Helen Puls from ROSELLE, IL

    I grew up on pumpkin chiffon pie! It's wonderful. However, my mom baked pie crusts and filled the crust with the the pumpkin chiffon. For us, it is much better that way. Not as sweet. And, of course, we whipped cream. Wonderful tradition!!

  •  Star(s)

    No-Bake Pumpkin Chiffon Pie

    Mary Gates from CAPE CORAL, FL

    I love this recipe. While my meal is cooking in the oven I can whip this up in no time flat and it is cooled and ready to eat when I begin serving the coffee. No fuss, no muss, no baking. What could be better?

  •  Star(s)

    Pumpkin Chiffon Pie

    Denise Rifenberg from W Clarksville, NY

    This pie went together sooo quick and easy. But...be careful to use the 30 ounce can of Pumpkin PIE MIX, not two 15 ounce cans of pumpkin.

  •  Star(s)

    Easiest pie I have ever made

    Dee Brouwer from ZEELAND, MI

    My family really enjoyed this pie. Will make it again.

  •  Star(s)

    MMM good pumpkin flavor

    Janice Fraser from SAN FRANCISCO, CA

    I used Splenda in the crust but kept the brown sugar in the filling. Instead of whipped cream I used whipped topping. Tastes really good but I love real whipped cream.

  •  Star(s)

    Tangy Pumpkin Chiffon Pie

    Ann Lee from WHITING, NJ

    I have tried making this recipe using a ginger snap crumb crust instead of the graham cracker one; it adds another dimension to the pie and makes it more like the traditional pumpkin pie. Also, for convenience, I folded in whipped topping which I always have on hand in place of the heavy whipped cream. This is a delicious dessert and simple enough to make on a hot summer day!

  •  Star(s)

    EASY AS PIE

    Randy Williams from TOLEDO, OH

    I COULD'NT BELEIVE MY EYES WHEN I SAW THAT IT WAS A NO BAKE PUMPKIN PIE.....AND AM I EVER A SUCKER FOR A GRAHM CRACKER CRUST.....ANYTHING ! THE TEXTURE OF THE PIE WAS VERY NICE.

  •  Star(s)

    pumkin ciffon pie

    janet delong from BONE GAP, IL

    My family and i liked this pie. We always have the traditional pumpkin pie now they like this one very much.

  •  Star(s)

    Fantastic

    Jennifer Martins from Half Moon Bay, Ca

    Having grown up in the pumpkin capitol of the world I am always looking for a new pumpkin recipe. This is delicious!

  •  Star(s)

    Easy No Bake Pumpkin Chiffon Pie

    Sandra Deweese from ROMANCE, AR

    I don't normally like Pumpkin pie but this was just wonderful. I will eat it again.

  •  Star(s)

    Easy No-Bake Pumpkin Chiffon Pie

    Sue Simmons from COLUMBIA FALLS, MT

    My Mom made this, oh so many years ago, and has been one of my favorites since. Libby, glad you came up with this recipe, it's the best!!

  •  Star(s)

    Easy No-Bake Pumpkin Chiffon Pie

    Roberta Drexler from CLINTON TOWNSHIP, MI

    When you want a Pumpkin pie, but don't want to turn on the oven this is the one.

  •  Star(s)

    Easy No-Bake Pumpkin Chiffon Pie

    Jowanna James from SWEENY, TX

    The recipe is amoung one of the favorite recipes for the fall to fix and server to all the family and friends that come out way.

  •  Star(s)

    Pumpkin Chiffon

    Mary Gardner from Roswell, NM

    Got this recipe 15 years ago from Libby can. Family loves it, insists I make it every year. 15 years ago, it used egg whites, beaten until stiff peaks, instead of whipping cream.

  •  Star(s)

    Easy No-Bake Pumpkin Chiffon Pie

    sandra prashaw from OGDENSBURG, NY

    This pie was very easy to make. It was good but my family and I agreed its not as good as the Libby's pumpkin pie we enjoy at Thankgiving and Christmas.

  •  Star(s)

    Tammy's Pick Me Up Treat

    Connie Roberts from FLINT, MI

    My friend, Tammy, was having a very bad week, so I baked up a storm of your wonderful Pumpkin recipes. It did the trick, she perked right up, but than claimed a relaspe and requested duplicates of the treats I originally made for her.

  •  Star(s)

    Easy No Bake Chiffon Pie

    Madeleine Urrutia from HIALEAH, FL

    This was one of the easy if not the easiest & tastest desserts I have had the pleasure to make in a while... Very Easy...

  •  Star(s)

    Easy No Bake Pumpkin Chiffon Pie

    Roger Bergman from PROCTOR, MN

    Excellent and easy, smooth as silk, try it you'll love it!

  •  Star(s)

    no bake pumpkin chiffon pie

    Susan Kokanchak from YONKERS, NY

    This pumpkin pie is different but really good to eat. Friends loved this pie.

  •  Star(s)

    NOT JUST FOR THANKSGIVING

    L DEAN from PASADENA, CA

    We usually think of pumpkin pie at Thanksgiving but this one is so delicious and so very easy I make it anytime year round!

  •  Star(s)

    This was G-R-E-A-T !!!

    Linda Randles from NORTH CANTON, OH

    I couldn't believe how simple this was to make and how my family loved it. My daughter doesn't like pumkin and she even liked it.

  •  Star(s)

    Easy No-Bake Pumpkin Chiffon Pie

    Georgia Rogers from SILER CITY, NC

    I use for my sugar-Splenda to lose weight.

  •  Star(s)

    No Bake Pumpkin Chiffon Pie

    L Jang from SAN MATEO, CA

    This was a very simple and good recipe. I was in a hurry, had no time to bake for school and the teachers loved it.

  •  Star(s)

    Pumpkin Chiffon Pie

    Rose Petrusha from Lebanon, IL

    I have used this recipe for a long time. It's my family's favorite for Thanksgiving (or anytime they request it). I have always made it with a traditional homemade pie crust though. My family like the traditional crust better. They like the full flavor of the pumpkin filling without the overtones of a graham cracker crust. They like to top it with freshly whipped heavy cream as well, but I prefer it plain. Wonderful pie and so easy to make.

  •  Star(s)

    Pumpkin Chiffon Pie

    BETTY PARR from ARLINGTON, TX

    This is not only a quick and delicious pie to make, but gets lots of compliments. For those of us who work full time, this is a quick and wonderful way to contribute to gatherings of any kind.

  •  Star(s)

    My daughter loved it

    Vicki O'Herien from Canastota NY

    My daughter loved this pie, and she wouldn't eat pumpkin anything before this...thank you

  •  Star(s)

    Easy No-Bake Pumpkin Chiffon Pie

    Patricia Bishop from COLUMBIA, MO

    I like the easy to make and no bake idea on this pie... so light and yet has a great taste.... family loves it.. we have it year round... not just at Thanksgiving...

  •  Star(s)

    Good quick fix

    Lori Ashley from Newton, NJ

    Sometimes my family wants pumpkin pie, but something a bit lighter. I have used this recipe to fill their craving and it works every time. It is great served with whipped topping then sprinkled with cinnamon sugar and finely chopped walnuts or pecans to dress it up a bit.

  •  Star(s)

    Pumpkin Pie Chiffon

    JULIE SCHMITZ from ledyard, CT

    I made this today becaue I had a taste for pumpkin pie and this sounded so good. I would make this again.

  •  Star(s)

    Pumpkin heaven

    Carine Nadel from LAGUNA HILLS, CA

    My son loves pumpkin, so I'm always looking for new ways to serve it. He loved it!

  •  Star(s)

    Easy No-Bake Pumpkin Chiffon Pie

    Mary Williams from Springdale, AR

    I really like this slightly different version of a pumpkin pie. It is very tasty and just the right amount of spice.

  •  Star(s)

    No Bake Pumpkin Pie

    Debbie Hayes from Fayetteville, NC

    This was so easy to prepare. I loved it. My family enjoyed it also. It did need more whipped topping, which was no problem as we dipped exta whipped cream on top and went mmmmm...as we ate.

  •  Star(s)

    No Bake Pumpkin Pie

    Nikki Roros from Baltimore, MD

    This is a great recipe, quick and easy. I usually have most ingredients on hand, if I know I'll be having guests and I'm short on time, I can usually whip this up and the taste is good too!

  •  Star(s)

    Easy No-Bake Pumpkin Chiffon Pie

    SANDRA HARTNESS from CHARLOTTE, NC

    We love pumpkin-pies, as a side or vegetable(as squash), breads, cookies etc. I tried this because the custard style gets too dry if cooked till well done. It was a bit time-consuming, but well worth the effort. The taste is great and the grandkids liked the texture. It will be a returning dessert at our house.

  •  Star(s)

    Pumpkin Chiffon Pie

    Mary Puleo from Berryville, VA

    This is easy to make and a favorite of my family.

  •  Star(s)

    Yummy

    Teri Luce from ft. wayne, IN

    Very tasty!

  •  Star(s)

    Yum Yum

    Bethany Johnson from Bernie, Mo

    Though it may not look that great, it tasted wonderful. Everyone loved it.

  •  Star(s)

    Easy No-Bake Chiffon Pie

    frances Leiter from Mechanicsburg, PA

    This was a very easy pie to make but I was a bit disappointed in the appearance although it was tasty and thickened or set-up well. The whipped cream did not throughly blend into the pumpkin to produce an evenly creamy texture. Instead it was a bit grainy looking. I'd suggest topping with more whipped cream to make a more attractive presentation.

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 410
  • Calories from Fat: 190
  • Total Fat: 21g (33% of DV)
  • Saturated Fat: 13g (63% of DV)
  • Cholesterol: 90mg (30% of DV)
  • Sodium: 310mg (13% of DV)
  • Carbohydrates: 49g (16% of DV)
  • Dietary Fiber: 4g (16% of DV)
  • Sugars: 39g
  • Protein: 7g
  • Vitamin A: 15% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Easy No-Bake Pumpkin Chiffon Pie

Ingredients

  • CRUST
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons (3/4 stick) butter or margarine, melted
  • FILLING
  • 1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix
  • 1 large egg, lightly beaten
  • 1/4 cup packed brown sugar, packed
  • 4 teaspoons unflavored gelatin
  • 1 cup heavy whipping cream, whipped
  • 1 teaspoon vanilla extact

 

Directions

FOR CRUST:
COMBINE
graham cracker crumbs, granulated sugar and cinnamon in medium bowl; stir in butter. Press onto bottom and up side of 9-inch pie plate. Refrigerate while making filling.

FOR FILLING:
COMBINE
pumpkin pie mix, egg, brown sugar and gelatin in medium saucepan. Cook over medium heat, stirring constantly, for 3 to 4 minutes or until mixture begins to boil. Remove from heat. Pour into large bowl; cover. Refrigerate for 45 minutes or until partially set. Fold in whipped cream and vanilla extract.

SPOON filling into chilled crust. Refrigerate for about 3 hours or until firm.



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