Life with a Fork

As I promised, this is the first of many Paleo Thanksgiving recipes that I will be attempting this year.  This will be the first Thanksgiving feast for my Spanish roommates and new friends so I wanted to make it extra special for them.  Also, my boyfriend will be visiting during that week so it will be nice to have a small piece of home with me as I give thanks for all of the wonderful people that are in my life, whether old or new.

Forget the bird.  Forget the sides.

Let’s start with dessert.

photo compliments of The Food Lover's Primal Palate

I am going to be making the Pumpkin Chiffon Pie that I saw last year on The Food Lover’s blog.  I’ll be honest with you.  I have never made a pumpkin pie (or any pie for that matter) so I am banking on the fact that so many people have left such good comments on this recipe post.  However, I will be making a few changes of my own like using coconut milk in place of almond milk.  Also, I will be changing up the crust in my pie from the original recipe since I’m assuming I will not be lucky enough to find coconut oil in Madrid anytime soon.  It’s just an ongoing search I am willing to continue…

Pumpkin Chiffon Pie

Crust:
1 1/2 cups organic coconut flour
6 Tablespoons butter, melted and slightly warm
1/4 tsp baking powder
2 Tablespoons of maple syrup

Preheat the oven to 350 degrees F.
Pulse all ingredients in a food processor until it resembles wet sand.  Spread the mixture evenly in a 9″ pie pan, pressing firmly and avoiding cracks in the dough.   Put the pan on the middle rack of the oven and bake for about 10 to 15 minutes or until the crust is light brown and firm to the touch. Remove from the oven and let cool.

Filling:
1 tablespoon unflavored gelatin
16 oz pure pumpkin puree
3 eggs, separated
1/2 cup coconut milk
2/3 cup pure maple syrup
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
Liquid stevia extract (optional)

1. In a saucepan combine gelatin, maple syrup, salt, cinnamon, nutmeg, ginger, pumpkin, egg yolks, and coconut milk. Mix thoroughly.
2. Cook over medium heat, stirring constantly until it boils.
3. Remove from heat, and allow to cool at room temperature.  Follow this by allowing the filling to further cool in the refrigerator.  Keep an eye on the filling as you do not want it to completely set, just become cold.
4. Beat egg whites until stiff and add in a few drops of liquid stevia to sweeten a bit (if desired).
5. Once pumpkin filling has cooled in the fridge, remove from fridge and fold pumpkin into the whipped egg whites.
6. Pour filling into pie crust.
7. Cover pie with saran wrap and cool in the fridge until set
8. An optional topping is to whip heavy cream and sprinkle with cinnamon.

If you make this pie at home, I would love to know how it turned out for you!!!

As I am writing all this, I am remembering what a pain in the ass it will be to convert all of these measurements to be able to make this luscious pie in Spain.  I am sure it will be well worth it!

To see the original recipe, click here.  The Food Lover’s Primal Palate is one of my all-time favorite blogs for amazing recipes.  If you think this pumpkin pie looks delish, you should check out their site for more!