This paleo-friendly Pumpkin Chiffon Pie I tried from Make It Paleo Cookbook is a light and fluffy twist on the traditional pumpkin pie! It's not too sweet and is perfect paired with whipped coconut cream!
The Crust: This crust can be made with almond flour (pictured above) or pecan flour, which is just ground up pecans. The almond version is versatile enough for any fruit, pudding, or pumpkin pies... or even cheesecake. The pecan version will be an especially good compliment to this pumpkin pie, I plan to give that a try next time to see how it compares;) You really can't go wrong, this crust is so easy to make!
- 2.5 cups almond flour (or pecan flour)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup palm shortening
- 2 tablespoons pure maple syrup (I use Grade B)
- 2 tablespoons pure vanilla extract
This is the palm shortening I used and it worked great...I had a little trouble finding this. I found this one at Sprouts. It's a blend of palm and coconut oils...
- Preheat oven to 325 degrees F.
- In a medium sized bowl, combine dry ingredients.
- In a small bowl, combine wet ingredients (make sure to melt the palm shortening before mixing it into the batter, about 40 seconds in the microwave works).
- Stir wet ingredients into dry.
- Pat the dough into a 9 inch glass pie dish creating an even, thin layer.
- Bake for 10-15 minutes, or until golden.
- Remove from oven to cool.
- 1 Pie Crust (see above)
- 1 tablespoon unflavored gelatin
- 2/3 cup pure maple syrup (I use Grade B)
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 16 oz pure pumpkin puree
- 3 eggs, separated
- 1/2 cup unsweetened almond milk
- whipped coconut cream or any whipped topping (optional)
- Make a pie crust in a 9 inch pie pan (see above).
- In a saucepan combine gelatin, maple syrup, salt, cinnamon, nutmeg, ginger, pumpkin, egg yolks, and almond milk. Mix thoroughly.
- Cook over medium heat, stirring constantly until it boils.
- Remove from heat and allow to cool.
- Once the pan is cool enough, put the filling in the fridge to chill until set. (About 2 hours)
- Beat egg whites until stiff. Beat the heck out of them...this is the secret to success with this recipe to get it light and fluffy, so if you think you're beating them too much...that's the right amount!!
- Once pumpkin filling has cooled and set in the fridge, remove from fridge and fold pumpkin filling into the whipped egg whites.
- Pour filling into pie crust.
- Cover pie with plastic wrap and cool in the fridge until set.
- Top with whipped cream and a sprinkle of cinnamon (optional).
I made this pie for a group and here's what was left... so I'm thinking it was a success! :) This will become a holiday staple at our house for years to come! Since it's a healthier, lighter version of the traditional pumpkin pie...I saved one extra piece for my husband.... he ate it for breakfast;)
-This recipe is from the cookbook "Make it Paleo".