Pumpkin Chiffon Pie
2 hours and 30 minutes
2 hours and 45 minutes
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.
- 1 1 Almond Flour Pie Crust
- 1 Tbsp 1 Tbsp Unflavored Gelatin (Knox)
- 1/2 cup 1/2 cup Heavy Whipping Cream, Organic, optional
- 1/2 cup 1/2 cup Almond Milk, unsweetened
- 1/2 tsp 1/2 tsp Ginger Root
- 1/2 tsp 1/2 tsp Ground Nutmeg
- 1/2 tsp 1/2 tsp Salt
- 16 oz 16 oz Pumpkin Puree
- 2/3 cup 2/3 cup Maple Syrup, Grade B
- 3 3 Eggs, Pastured, separated
- 3/4 tsp 3/4 tsp Ground Cinnamon
- Make an almond flour pie crust in a 9-inch pie pan.
- 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.
- Beat egg whites until stiff.
- 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.
- 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.”