Pumpkin Chiffon Pie

Ingredients for the pie crust

• 2 ½ cups almond meal OR ground pecans
• ½ tsp sea salt
• ½ tsp baking soda
• ½ cup coconut oil
• 2 Tbsp. grade B maple syrup
• 1 tsp vanilla

Directions

1. Preheat oven to 325°F.
2. In a medium sized bowl, combine dry ingredients.
3. In a small bowl, combine wet ingredients (melt the coconut oil before mixing it into the batter)
4. Stir wet ingredients into dry.
5. Pat the dough into a 9-inch glass pie dish, and bake for 10–15 minutes, or until golden.
6. Remove from oven to cool.

Ingredients for the pie

• 1/2 cup almond milk
• 2 tsp pumpkin pie spice
• 1/2 tsp salt
• 16 oz Pumpkin Puree
• 2/3 cup Grade B maple syrup
• 3 Pastured Eggs, separated
• 1 Tbsp Great Lakes Beef unflavored gelatin
• 1/2 cup organic Heavy Whipping Cream, or coconut cream (for dairy free)

Directions

1. Make almond flour pie crust in a 9-inch pie pan.
2. In a saucepan combine pumpkin puree, maple syrup, salt, 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 or dairy free coconut cream and sprinkle with cinnamon.