Pumpkin Chiffon Pie (THM S)

Pumpkin Chiffon Pie (THM S)

Yield: 1 pie

Pumpkin Chiffon Pie (THM S)


  • 1/2 tablespoons unflavored gelatin
  • 1/3 cup cold water
  • 4 eggs, separated
  • 2/3 cup sweetener
  • 1 (15 ounce) can pumpkin
  • 1/2 cup cashew or almond milk
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon nutmeg
  • 3/4 teaspoon ginger
  • 3/4 teaspoon cinnamon


  1. Prepare pie crust according to recipe. Bake and cool.
  1. In a small bowl, sprinkle gelatin in 1/3 cup cold water. Set aside.
  2. Separate eggs and place egg whites in a glass bowl. In a double boiler, beat egg yolks over medium heat with whisk and add sweetener, pumpkin, milk, salt, and spices.
  3. Cook until warm and slightly thickened. (To prevent lumps, make sure to keep whisking, not allowing eggs to cook.)
  4. Add gelatin mixture and whisk until smooth. Put in a bowl of cold water to cool. When slightly thickened, beat egg whites in a separate bowl until stiff. With a spatula, gently fold egg whites into pumpkin mixture.
  5. Spoon into crust. Refrigerate for at least several hours.


The sweetener in this recipe is any "on plan" sweetener that measures cup for cup like sugar. (I use the ratio of 1 cup erythritol to 1/2 teaspoon THM stevia powder.)

Serving idea: Serve with sweetened whipped cream.

Prep Note: If your pie pan is only 9 inches, you have leftover filling. The rest can be put into ramekins and eaten as pumpkin custard.



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