Every fall, I enjoy experimenting in the kitchen and revisiting classic recipes, adding my own twist to them. This year, I was inspired by my husband, who is a big bourbon fan.
I wanted to make something special for him while still keeping the cozy flavors of the season I love. One of his favorite desserts is my pumpkin pie, and that’s how this Maple Bourbon Pumpkin Chiffon Pie was born.
It has everything you crave in a fall dessert—the warm spice of pumpkin, the sweetness of pure maple syrup, and just a hint of bourbon that adds depth without overpowering the flavor.
The filling is light and airy, almost like pumpkin mousse, nestled inside a buttery graham cracker–pecan crust that adds a nutty crunch to every bite. It’s elegant enough for a Thanksgiving table yet easy enough for any fall gathering.
It’s a pie that feels comforting, a little indulgent, and just different enough to surprise your guests in the best way.
What You Need to Make It
For the Crust
Graham Crackers – A sleeve of graham crackers will make plenty of graham cracker crumbs. If you don’t use the nuts, then add 1/2 sleeve, or 4 full graham crackers.
Pecans – For an extra flavor boost, toast the pecans before pulsing with the graham crackers.
Butter – 6 tablespoons of butter is plenty for this crust. If you want to reduce the saturated fat, you can use vegetable oil or canola oil, but the crust will be crumbly. The butter solidifies when it is chilled, which gives you a firmer crust.
Sugar – I cut the sugar way back on this version of the crust and just use 2 tablespoons. The filling is sweet enough, so you don’t need the extra.
Cinnamon – Cinnamon adds a little extra interest and spice.
For the Pie
Eggs – Carefully separate the eggs. You’ll whip the egg whites after making the custard to give this pie its fluffy texture.
Gelatin – Unflavored gelatin helps thicken the custard, providing the pie with the necessary structure.
Water – Just a touch of water to help dissolve the gelatin.
Maple Syrup – Use grade A dark syrup for a stronger maple flavor. If you are used to A and B grades of maple syrup, they are now both “Grade A,” one is just labeled “Dark Color, Robust Flavor.” That is the one you want.
Pumpkin Puree – Make sure to use pure pumpkin and not pumpkin pie filling. The only ingredient listed should be pumpkin.
Milk – Whole milk is best for this, as the fat helps with thickening the custard.
Spices – cinnamon, nutmeg, ginger, and cloves (or you can use pumpkin pie spice)
Kosher Salt
Bourbon – Any bourbon you’d like for this, but you don’t need top shelf. (i.e., don’t use your husband’s most expensive bourbon for this.)
How to Make it
Step 1 – Make the Crust
I adjusted my Almond Graham Cracker Pie Crust for this recipe. Instead of almonds, I felt that pecans would work better with the pumpkin. I also cut the sugar in half as the full amount was a bit too sweet.
This is an easy crust to make. Put the graham crackers and pecans in the bowl of a food processor and process until you have crumbs. Add the sugar and cinnamon and pulse quickly. With the processor running, pour the melted butter in until the mixture holds together.
Pat the crumb mixture into the bottom and up the sides of a 9-inch pie dish. Place it in the oven to cook for 10 minutes and cool.
Step 2 – Make the Custard
Whisk the eggs, milk, all but 2 tablespoons of the maple syrup, and 1 tbsp of water in a medium saucepan. Heat over low heat and slowly sprinkle in the gelatin while whisking continuously. Keep whisking to prevent the gelatin from clumping.
Continue heating over medium-low heat for about 10 minutes, allowing it to thicken slowly. What you are doing is very gently heating the eggs without allowing them to curdle and clump.
The mixture is ready when you can pull your whisk through the mixture, and you can see the bottom of the pan as you pull the whisk through.
Step 3: Mix the Pumpkin with the Custard
In a heat-proof bowl, mix the pumpkin puree, spices, and salt. Pour the hot custard mixture in and mix it well. Let this sit and cool for half an hour.
Step 4 – Whip the Egg Whites
Whipping the egg whites to soft peaks is what gives the pie its light and airy texture. Once they get to that stage, you’ll slowly whip in the remaining 2 Tbsp of maple syrup and bourbon.
Step 5 – Fold the Whites into the Pumpkin Custard
I have to admit, I laughed as I thought about describing this. It reminds me of that episode on Shitt’s Creek when Moira and David try to make “her mother’s enchilada casserole,” I think, and neither knew what “fold it in” meant. I mean, you just fold it in! 😜
Okay, in all seriousness, to fold the egg whites in, here’s what you do. Put the whipped egg whites in the bowl with the pumpkin custard. With a spatula, gently pull some of the pumpkin custard over the egg whites.
Continue pulling the custard over the top of the egg whites until both are combined. You don’t want to stir the mixture or the egg whites will deflate, and you’ll lose the light and airy texture.
Step 6 – Assemble and Chill the Pie
Pour the filling into the prepared pie crust and smooth it out. It will be mounded! Place it in the refrigerator for 4 hours to chill thoroughly.
Serve with whipped cream or candied pecans.
Now that this Maple Bourbon Pumpkin Chiffon Pie has made its debut, it’s quickly become a new favorite in our house. (I’ve made it at least 3 times now!)
The light, fluffy filling and hint of bourbon make it feel just a little extra special—perfect for when you want a dessert that’s both comforting and memorable. And bonus – you can make it a day ahead (which makes holiday entertaining so much easier), and it’s every bit as delicious the next day.
Whether you’re gathering with family for Thanksgiving or simply celebrating the cozy flavors of fall, this pie is one to savor slowly—with good company and maybe a glass of bourbon on the side.
Frequently Asked Questions
The pumpkin chiffon filling is gluten-free, but you’ll need to make a gluten-free crust. Look for gluten-free graham crackers or a prepared gluten-free crust.
You can easily make the chiffon filling dairy-free by replacing the whole milk with full-fat oatmilk, almond milk, or soy milk. To make the crust dairy-free, you can try swapping vegetable oil or shortening for the butter, but you may need to increase the graham crackers.
I don’t recommend freezing a chiffon pie. The egg whites form a delicate structure that will collapse when frozen.
Storage Tips
The pie can be made a few days ahead, but is best enjoyed within a couple of days after being made.
To store leftovers, keep the remaining pie in the pie dish and cover it with plastic wrap. Keep it in the refrigerator until you are ready to enjoy it.
Other Recipes You Will Love
If you love fall flavors and sweeter desserts, here are a few other recipes you may like:
Easy Homemade Cinnamon Applesauce
Maple Bourbon Pumpkin Chiffon Pie
Equipment
- 1 Medium saucepan
- 1 9-inch pie pan
- 1 whisk
Ingredients
Graham Cracker Crust
- 16 graham crackers
- ¾ cup pecans
- 2 tbsp granulated sugar
- 6 tbsp melted butter, unsalted
- ½ tsp ground cinnamon
Pumpkin Chiffon Pie Filling
- ½ oz powdered gelatin (2 packets)
- 1 tbsp warm water
- 4 eggs, separated
- ¾ cup whole milk
- 6 tbsp maple syrup, divided
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ⅕ tsp ground cloves
- ¼ tsp kosher salt
- 1 can (15 oz.) pumpkin puree
- 2 tbsp bourbon
Instructions
Make Pie Crust
- Preheat the oven to 350℉.
- Place graham crackers, pecans, and sugar in the bowl of a food processor and process until the mixture forms crumbs.
- Add the melted butter and process until the mixture holds together. Add the cinnamon and process quickly.
- Pat the mixture into a 9-inch pie pan, covering the bottom and up the sides.
- Place in the middle of the preheated oven and bake for 10 minutes.
- Remove from the oven and allow to cool.
Make Pie Filling
- Whisk the egg yolks, milk, water, and 6 tbsp of maple syrup in a medium saucepan. Sprinkle gelatin on top and whisk until gelatin dissolves. Gently heat the mixture over low to medium-low heat, whisking constantly for 10 – 15 minutes, until it has thickened slightly. (The whisk should leave rows when pulled through the mixture)
- Place the pumpkin puree and spices in a large bowl and combine. Whisk in the thickened egg and milk mixture. Allow it to cool for 30 minutes, stirring occasionally.
- In another large bowl, whip the egg whites to soft peaks. (About 2 minutes on high.) While the beaters are on, drizzle in the last 2 tablespoons of maple syrup and the bourbon and continue beating until glossy.
- Once the pumpkin mixture has cooled, gently fold in the egg whites. Take your time and lift the pumpkin mixture over the egg whites like you are gently folding a sheet. You want a light and airy texture, and the egg whites will give this structure and airiness.
- Once combined, pour the pumpkin chiffon into the prepared and cooled crust. Place the pie, uncovered in the refrigerator for at least 4 hours but up to 24 hours.
- Garnish with whipped cream, or candied pecans.
