Paleo Pumpkin Chiffon Pie

By • November 26, 2014 0 Comments

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Author Notes: 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. Enjoy this updated version at your next gathering!Primal Palate

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Serves 12

Grain-Free Pie Crust

  • 1/2 cup maple sugar
  • 1.5 cups blanched almond flour
  • 1.5 cups arrowroot flour
  • .5 teaspoons Pink Sea Salt
  • 1/4 teaspoon baking soda
  • 3 tablespoons *Sustainably sourced palm oil shortening
  • 2 egg whites

Pumpkin Chiffon Filling

  • .5 cups almond milk
  • .5 teaspoons ginger root
  • .5 teaspoons ground nutmeg
  • .5 teaspoons salt
  • 16 ounces pumpkin puree
  • 2/3 cup maple syrup
  • 3 pastured eggs, separated
  • 3/4 teaspoon ground cinnamon
  • 1 tablespoon unflavored gelatin
  • .5 cups heavy whipping cream (optional)
  1. [To make the crust] Preheat your oven to 350 degrees, and grease a 9" pie pan with palm shortening
  2. In a large mixing bowl, sift together the maple sugar, almond flour, arrowroot flour, sea salt, and baking soda
  3. Using your hands, add the palm shortening to the dough. Once the shortening is added to the flours, you will have a crumbly dough
  4. Lightly whisk the egg whites, and add them to the dough, using your hands again to knead the dough, until you have a nicely formed, smooth ball of dough
  5. Add about 1-2 tablespoons of arrowroot flour to the outside of the dough if it's a touch too sticky
  6. Press the dough into the pie pan, forming a 1/4"-thick crust
  7. Bake the pie crust for 20 minutes on the middle rack, in the center of the oven, and allow to cool completely before filling
  8. [To make the pie filling] In a saucepan combine pumpkin puree, maple syrup, salt, cinnamon, nutmeg, ginger, egg yolks, and almond milk
  9. Whisk thoroughly to combine over medium heat.
  10. Once the mixture begins to steam, whisk in the gelatin a little bit at a time to prevent clumping.
  11. Bring the mixture to a low boil while whisking, then remove from heat, and allow to cool.
  12. Once the pan is cool enough, put the filling in the fridge to chill until set.
  13. Once pumpkin filling has cooled and set in the refrigerator, remove from fridge.
  14. If the filling sets too much, allow to come up in temperature slightly and beat with a hand mixer on high for 20-30 seconds to smooth out the mixture.
  15. Beat egg whites until stiff peaks have formed. Gently fold the egg whites into the filling mixture.
  16. Pour filling into pie crust, and smooth the top with an offset spatula.
  17. Cover pie with plastic wrap and chill in the fridge until set.
  18. An optional topping is to whip heavy cream and sprinkle with cinnamon.

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