Every year when fall rolls around, I start daydreaming about all the pumpkin flavored treats coming my way. Pumpkin bars, pumpkin bread, and pumpkin cookies. But one treat stands about the rest when it comes to fall: Pumpkin Pie. For those who have followed Primal Palate since the beginning (2010!) you are well familiar with our Chiffon Pumpkin Pie recipe. It’s made appearances on our blog, in our cookbooks, and now even in video form!
As the story goes, this recipe originally appeared in a cookbook called Ladies Who Lunch. One Thanksgiving years ago, my grandmother asked my father who was home from college to make the Chiffon Pumpkin Pie from the cookbook for Thanksgiving dinner. Making that pie became my dad’s specialty, and he’s made it at Thanksgiving ever since.
When Hayley and I started doing Paleo together, remaking the Chiffon Pumpkin Pie into a paleo-friendly version was a high priority for us. We’ve been working on the recipe ever since! When we teamed up with Samsung to make our HQ kitchen a reality, we realized this recipe in particular would be fun because it touches on all of their appliances! The Samsung Flex Duo Range handles cooking the filling on the stove top, the crust bakes in the oven, and everything is set to chill and set up in the refrigerator.
The experience of making this pie with our Samsung appliances could only be described as seamless. We pulled the recipe up on the Samsung Family Hub four door refrigerator, because despite making this recipe a million times, it’s always nice to have the reference up to double check measurements. I was also thoroughly impressed with the heat delivery of the gas range: so controlled and even. It really made making this pie a breeze!
I can’t wait to make this again when Thanksgiving rolls around!
Bill & Hayley
Pumpkin Chiffon Pie
Serves: 12
Serves: 12
Ingredients
- 1 1 1 Pie Crust (click for recipe)
- 1/2 cup 1/2 cup 1/2 cup Almond Milk, unsweetened
- 2 tsp 2 tsp 2 tsp Primal Palate Pumpkin Pie Spice
- 1/2 tsp 1/2 tsp 1/2 tsp Salt
- 16 oz 16 oz 16 oz Pumpkin Puree
- 2/3 cup 2/3 cup 2/3 cup Pure Maple Syrup
- 3 3 3 Pastured Eggs, separated
- 1 Tbsp 1 Tbsp 1 Tbsp Beef, Great Lakes brand Unflavored Gelatin
- 1/2 cup 1/2 cup 1/2 cup Organic Heavy Whipping Cream, optional
Process
- Make an almond flour 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.
There are no comments yet.