Chiffon Pumpkin Pie (Edit recipe)

This beloved holiday recipe is a Staley family tradition, passed down from my grandmother to my father, and now we make a grain-free version! Our original version of this recipe dates back to 2010 on our blog, and also was included in our first cookbook, Make it Paleo. We made the latest version of this recipe with our new Samsung Flex Duo Range and Family Hub Refrigerator ... total game changers! Enjoy this updated version at your next gathering!

2 hours and 30 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	92
Fat:	3 g
Carbohydrates:	15 g
Protein:	2 g
Cholesterol:	13 g
Sodium:	104 mg
Fiber:	1 g
Sugars:	13 g
Calculated per serving.

by Primal Palate

View original recipe

Serves: 12

Ingredients

1 Nut-free Pie & Tart Crust (click for recipe)
1/2 cup Almond Milk, unsweetened
2 tsp Pumpkin Pie Spice
1/2 tsp Salt
16 oz Pumpkin Purée
2/3 cup Pure Maple Syrup
3 Eggs, separated
1 Tbsp Beef Unflavored Gelatin
1/2 cup Heavy Cream (Whipping Cream)

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the pie crust in a 9-inch pie pan.
In a saucepan combine pumpkin puree, maple syrup, salt, Primal Palate Pumpkin Pie Spice, egg yolks, and almond milk.
Whisk thoroughly to combine over medium heat.
Once the mixture begins to steam, whisk in the gelatin a little bit at a time to prevent clumping.
Bring the mixture to a low boil while whisking, then remove from heat, and allow to cool.
Once the pan is cool enough, put the filling in the fridge to chill until it is completely cool, and slightly set.
If the filling sets too much, allow it to come up in temperature slightly which will allow the gelatin to soften enough to fold the egg whites in, and beat with a hand mixer on high for 20-30 seconds to smooth out the mixture.
Beat egg whites until stiff peaks have formed. Gently fold the egg whites into the filling mixture.
Pour filling into pie crust, and smooth the top with an offset spatula.
Cover pie with plastic wrap and chill in the fridge until set.
An optional topping is to whip heavy cream and sprinkle with cinnamon.

Notes

Dad says to “'beat the hell” out of the egg whites, which is part of the secret to success with this recipe. He says, “you might think you’re beating them too much, but that’s just the right amount." This recipe can be made 1-2 days ahead of time, but refrain from topping with the heavy whipped cream until just before serving.