Provided by kelsa94
Number Of Ingredients 19
Steps:
- CRUST: Preheat oven to 325°F. 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 to 15 minutes, or until golden. Remove from oven to cool. FILLING: 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 plastic wrap and cool in the fridge until set. An optional topping is to whip heavy cream and sprinkle with cinnamon.
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Miranda Jim
[email protected]This pie was easy to make and turned out delicious! The almond flour crust was a nice change from the traditional graham cracker crust, and the pumpkin filling was perfectly smooth and flavorful. I would definitely recommend this recipe to anyone loo
Md Shaki
[email protected]Just wow! This chiffon pumpkin pie was amazing! The crust was so flaky and buttery, and the pumpkin filling was perfectly spiced and creamy. I loved the hint of almond flavor from the almond flour in the crust. This pie was a huge hit with my family,
Nancy Nyeri
[email protected]This chiffon pumpkin pie with almond flour crust was a delightful surprise! The almond flour crust was flaky and flavorful, and the pumpkin filling was light, fluffy, and perfectly spiced. I especially appreciated the fact that this recipe used cocon