Easy No-Bake Pumpkin Chiffon Pie

Easy No-Bake Pumpkin Chiffon Pie

In this recipe:

based on 40 reviews
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20 min.
260 min.
8 servings

A light and fluffy no-bake version of the traditional pumpkin pie.


  • 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
  • 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
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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.

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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easy no-bake pumpkinchiffon pie

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.

- Jeannie Ovard from Dallas, TX


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

- Melissa Quarry from RIXEYVILLE, VA

Pumpkin Chiffon Pie

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!!

- Helen Puls from ROSELLE, IL

No-Bake Pumpkin Chiffon Pie

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?

- Mary Gates from CAPE CORAL, FL

Pumpkin Chiffon Pie

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.

- Denise Rifenberg from W Clarksville, NY

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Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving
  • 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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