Pumpkin Chiffon Pie

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
Show nutritional information
This is our estimate based on online research.
Fat:5 g
Carbohydrates:14 g
Protein:3 g
Calculated per serving.

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 pumpkin puree, maple syrup, salt, Primal Palate Pumpkin Pie Spice, egg yolks, and almond milk.
  3. Whisk thoroughly to combine over medium heat.
  4. Once the mixture begins to steam, whisk in the gelatin a little bit at a time to prevent clumping.
  5. Bring the mixture to a low boil while whisking, then remove from heat, and allow to cool.
  6. Once the pan is cool enough, put the filling in the fridge to chill until it is completely cool, and slightly set.
  7. 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.
  8. Beat egg whites until stiff peaks have formed. Gently fold the egg whites into the filling mixture.
  9. Pour filling into pie crust, and smooth the top with an offset spatula.
  10. Cover pie with plastic wrap and chill 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. This recipe can be made 1-2 days ahead of time, but refrain from topping with the heavy whipped cream until just before serving.

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  1. redhededkewty
    November 21, 2017

    My mother made pumpkin chiffon pie since back the 1940s. It’s on page 681 of The Woman’s Home Companion cookbook printed in 1942 (I inherited her copy). I prefer regular pumpkin pie, but my mother always added a baked meringe topping instead of whipped cream. It makes a much nicer presentation.

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