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Pumpkin Chiffon Pie

prep:2 hours and 30 minutes
cook:15 minutes
ready in:2 hours and 45 minutes
Show nutritional information
  • Serves: 12
  • Calories: 249
  • Total Fat: 9g
  • Total Carbohydrate: 38g
  • Protein: 3g

My dad doesn't cook often, but when he does, the result is something to behold. He has been making his famous chiffon pumpkin pie for the better part of four decades. It was bold on our part to reinvent this recipe as a grain-free alternative, but after some refinement, it finally got Dad’s seal of approval. This is sure to be a staple at our holiday dinners for years to come.

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Serves: 12

Serves: 12decrease servingsincrease servings



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
  1. Make an almond flour pie crust in a 9-inch pie pan.
  2. In a saucepan combine gelatin, maple syrup, salt, cinnamon, nutmeg, ginger, pumpkin, egg yolks, and almond milk.
  3. Mix thoroughly.
  4. Cook over medium heat, stirring constantly until it boils.
  5. Remove from heat, and allow to cool.
  6. Once the pan is cool enough, put the filling in the fridge to chill until set.
  7. Beat egg whites until stiff.
  8. Once pumpkin filling has cooled and set in the fridge, remove from fridge and fold pumpkin filling into the whipped egg whites.
  9. Pour filling into pie crust.
  10. Cover pie with plastic wrap and cool in the fridge until set.
  11. An optional topping is to whip heavy cream and sprinkle with cinnamon.


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.”

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