Introduction: Old Fashioned Pumpkin Chiffon Pie

About: Local Food. Global Flavor. Food for roots, health, peace and community. A food oriented DIY culture.

To be honest, I have never been a pumpkin pie fan, I always thought it was the worst part of Thanksgiving. I have finally come up with a pumpkin pie that I find absolutely HELLA delicious!

I have been working on this recipe for a while. The problem was the crust. When making GAPS or SCD, gluten-free, grain-free pies it is hard to get a flaky crust using only nuts, in fact all of the recipes I have come across result in a very hard crust. Finally I found the solution, raw cashew butter, it makes a great flaky crust.

This recipe is to die for. This may sound strange but it reminds me of Reese’s Peanut Butter Cups!

This recipe was originally posted on, please enjoy :)

Step 1: Prepare Pumpkin

For the pie filling, you can use any kind of winter squash you like. Although the traditional pumpkin is pictured here, we actually use kobucha squash which is a Japanese variety. We seem to do better with these than with pumpkins and butternut squash currently on the GAPS diet.

To prepare the squash, just cut it in half, scoop out the seeds and roast it in the oven at about 400 degrees for about half an hour. Just be sure you don’t do what I did--forget it in the oven and set off the fire alarm--on Halloween Sunday to boot–although that did make the pulp SO nice and soft it easily mushed into the egg yolks.

Step 2: Pie Crust

3/4 c raw cashew butter
1 - 1 1/2 c chopped nuts (I use cashews, pecans, walnuts and/or hazelnuts)
3 cardamom pods, seeds removed and ground
5-7 fresh dates, seeded and chopped
pinch salt

For the crust, mix all the ingredients together and press out into a greased pie pan. When pressing the dough into the dish, you will probably need to oil your fingertips to keep the dough from sticking to them. Bake in a slow oven (around 300 degrees) for about 10-15 minutes, until nicely browned.

Step 3: Pie Filling

1 1/2 c pumpkin cooked
3 eggs, separated
1 T ground ginger and cinnamon
1 t ground cloves
2 t ground allspice
1 T gelatin (1 pkg knox)
1/2 c honey

Separate the egg yolks from the egg whites. Add to the yolks the pumpkin, spices and honey and mix well. Heat this mixture over a double boiler stirring all the while until the mixture thickens.

In the meantime bloom the gelatin by putting it in 1/4 c of cold water and letting sit 5 minutes, then add 1/4 c of boiling water and stir it until it dissolves.

When the pumpkin mixture is nice and thick add in the gelatin, mix well and cool (I place it in a tray and put it out in the cold for 20 minutes or so, just be sure to keep stirring it depending on how cold it is out there, the gelatin might start jelling in clumps).

When the pumpkin mixture is room temperature, whip up the egg whites with a pinch of salt until they are stiff and fluffy, fold into the pumpkin. The egg white should be completely incorporated.

Step 4: Chill and Serve

Pour the mixture out into your pie crust and chill. Allow to set at least 4 hours in the fridge, before serving. This is great with whipped cream, ice-cream or honey and greek yogurt. It is also incredibly rich so it is just as good plain.

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