CONTEST WINNER: Chiffon Pumpkin Pie with Almond Flour Crust

CONTEST WINNER: Chiffon Pumpkin Pie with Almond Flour Crust


(1 vote) 5 1

This grain-free Chiffon Pumpkin Pie is the perfect way to end a healthy Thanksgiving or Christmas dinner.

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Pittsburgh, PA

Time needed

30 min preparation + 30 min cooking

Serving Size / Yield

1 pie


  • Crust:
  • 1 1/2 C. almond flour
  • 1/4 tsp. salt
  • 1/4 tsp. baking soda
  • 1/4 C. coconut oil
  • 2 Tbs. pure maple syrup
  • 1 tsp. vanilla extract
  • Filling:
  • 1 Tbs. unflavored Knox Gelatin
  • 16 oz. pure pumpkin puree
  • 3 eggs, separated
  • 1/2 C. unsweetened almond milk (we used Almond Breeze)
  • 2/3 C. pure maple syrup
  • 3/4 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ginger
  • 1/2 tsp. salt
  • liquid stevia extract
  • 1/2 C. heavy cream (optional for whipped topping)

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Preheat oven to 325 degrees.  In a medium sized bowl, combine dry ingredients. In a small bowl, combine wet ingredients (make sure to melt the coconut oil before mixing it into the batter- about 40 seconds in the microwave does the trick).  Stir wet ingredients into dry. Pat the dough into a 9.5 inch glass pie dish (This takes a little finesse- I probably took about 10 minutes to smooth out the perfect pie crust. It works very well, you just have to be patient. You want to create an even thin layer, the dough will rise a bit when you bake it.) Bake for 10-15 minutes, or until golden. Remove from oven to cool.

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 chill until set (once the pan is cool enough, you will want to put the filling in the fridge to cool, but be sure to monitor it). Beat egg whites until stiff and add in a few drops of liquid stevia to sweeten a bit. Once pumpkin has cooled and set in the fridge, remove from fridge and fold pumpkin into the whipped egg whites. Pour filling into pie crust. Cover pie with saran wrap and cool in the fridge until set.

An optional topping is to whip heavy cream and sprinkle with cinnamon.

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