Chiffon Pumpkin Pie
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 5 hours 10 minutes
- Yield: 12 1x
Description
Gluten-Free | Dairy-Free | Refined Sugar-Free | Light, fluffy, and spiced just right – this is the pie you’ve been waiting to finish your holiday dinners with.
Ingredients
Scale
For the crust
- 1 1/2 cups spelt flour
- 2 tablespoons coconut sugar
- ¼ teaspoon sea salt
- ½ cup grass-fed, organic butter, cold and cut into 1-inch cubes
- 7 tablespoons ice cold water
For the filling
- 1/4 cup cold water
- 1 tablespoon Great Lakes gelatin
- 1 540 mL can pure pumpkin puree
- 1 400 mL can coconut milk
- ½ cup pure maple syrup
- 2 tablespoons pumpkin pie spice
- 1 tablespoon pure vanilla extract
- ½ teaspoon sea salt
Instructions
To make the crust
- Chill your food processor at least 10 minutes prior to starting.
- In your chilled food processor, combine the flour, coconut sugar, and sea salt. Pulse 2-3 times.
- Add the butter and pulse to combine, until butter becomes pea-sized. Pulsing about 4-5 times.
- Add water and pulse 2-3 times, or until it begins to hold together.
- Place dough onto a floured surface and knead 3-4 times to form a ball. Place in a sealed container and refrigerate for 30 minutes.
- Once ready, preheat your oven to 350F and lightly flour your surface.
- Remove the dough from the fridge and carefully roll out to about ¼” thick and round.
- Carefully transfer to your pie plate, cutting or forming the edges as you would like.
- Bake for 25 to 30 minutes.
- Let cool completely before adding the filling.
To make the filling
- While the dough is cooling, you can whip up the filling.
- In a small bowl, whisk together the cold water and gelatin. Set aside.
- In a medium pot on medium heat, whisk together the pumpkin, coconut milk, syrup, pumpkin pie spice, vanilla, and sea salt. Heat until warm, without bringing to a bowl.
- Once hot, whisk in the gelatin mixture and pour into the cooled pie shell.
- Place in the fridge and let set 4-5 hours.
Notes
Plant-Based Tip
- Admittedly, I did try a few plant-based version but they didn’t work as well. However, if you really do want a more plant-based version – the crust can be made with coconut oil and the filling can be made with agar-agar. It won’t be quite the same, but works!
Spice Tip
- If you don’t have pumpkin pie spice on hand, that’s okay! You can combine 1 1/2 tablespoons ground cinnamon, 1 teaspoon ginger, 1 teaspoon nutmeg, 1/2 teaspoon allspice, and 1/2 teaspoon cloves.
Baking tip
- Due to the nature of the spelt flour, it’s really important to keep it as cold as possible throughout the process to prevent the proteins from really binding. Don’t skip the step of keeping your food processor cold!