It’s Thanksgiving weekend here in Canada and we’re feasting on this incredibly delicious Pumpkin Chiffon Pie while we spend some time with family and friends, reflecting on all the undeserved gifts God has given us.
You, dear blog reader, are on the list of people I am thankful for. Thanks for your love and support over the past year of posting Trim Healthy Mama-friendly recipes regularly. You keep me inspired and I have not once received an unkind comment or negative feedback. That means a lot to me, especially in this day and age where everyone is entitled to speaking their mind and the anonymity of the Internet can bring out the worst in people. I feel very blessed to have such a wonderful audience and don’t take you for granted.
But, back to other important things…like this Pumpkin Chiffon Pie!
I’m thankful for this pie, too! Why?
- It’s so good. We like it even better than traditional pumpkin pie.
- It’s sugar-free, gluten-free, and low-carb.
- It makes enough for the whole family.
- It’s easy. (THM beginner, you can do this and it will turn out great, I promise!)
- It can be made ahead of time.
- It feels light and fluffy.
- It’s full of holiday flavor (read: pumpkin).
- It doesn’t use any special ingredients.
Everything you need to make this pumpkin chiffon pie is probably in your fridge and pantry:
- on-plan sweetener (I used xylitol, but you can use Gentle Sweet in half the amount)
- almond flour
- half & half
- egg yolks
- gelatin (I used a packet of Knox unflavored gelatin to keep this recipe free of special ingredients, but the equivalent in Just Gelatin or Great Lakes would be a better choice, if you have that on hand)
- canned pumpkin
- ground ginger
- mineral salt
- whipping cream
Keep in mind that this Pumpkin Chiffon Pie is best made the day before. It should sit overnight in fridge before adding the whipped cream topping (you can leave that part off, if you want), so it can set properly and allow the flavors to develop.
This Pumpkin Chiffon Pie is the perfect ending to your Trim Healthy Thanksgiving Dinner! Light, creamy and smooth, it's a no special ingredient S. This pie is delicious with or without the whipped cream topping.
Pumpkin Chiffon Pie | THM: S
This Pumpkin Chiffon Pie is the perfect ending to your Trim Healthy Thanksgiving Dinner! Light, creamy and smooth, it's a no special ingredient S.
This pie is delicious with or without the whipped cream topping.
35 thoughts on “Pumpkin Chiffon Pie | THM: S”
Your email this morning was sweet Jacinda…I feel blessed to have found YOU! You are so right about the Internet bringing out the worst in some posters. I’m thankful to hear you’ve not experienced that. I’m so very grateful for all you share with us all! My husband & I love pumpkin pie. I can’t wait to make this. It looks amazing! Happy Thanksgiving!
Thank you for this recipe! I’ll try it today and hopefully I can forego the traditional pumpkin pie that my family will be eating instead.
I have the Great Lakes Gelatin. What measurement of that would I use instead of the Knox gelatin?
You would need 1 Tbsp of Great Lakes gelatin!
This looks so tasty! You are my main go-to source for THM food . . . thank you for all your hard work! Also love your minimalism ideas for our home 🙂
Thank you, Heather! You are very sweet!
This looks amazing! Making it now. 😉
I hope it works out well for you, Sarah!
This looks delicious. My sister is allergic to almonds, what other flour would be a good fit for this pie? And would it be the same amount as what is in your recipe for almond flour? Thank you so much!!
You could use any plan approved crust instead of an almond flour crust. Ground pecans instead of almond flour in the same amount work really nicely with the pumpkin.
Thank you, that actually sounds really good. I appreciate your help!
Looks good! I am going to try it.
Hope you enjoy!
Do you have the carb count for this?
All I have is Pyure.
Would that work in place of Xylitol?
I’m sure that would work! You would need to use it in approx. 1/4 of the amount stated.
Hi there! I’m wondering if you powder your xylitol in a coffee grinder or if you use the full granulated version. This looks wonderful – I’m excited to try it!
Hi Melissa! I never grind my sweetener! You can use it just as it comes out of the bag.
I am making this today and do not have a packet of knox gelatin only Great lakes Gelatin. how much do i use?
Hi Angela, you would need about 1 Tbsp of Great Lakes gelatin. 🙂 Hope it turns out well!
Oh my goodness what a wonderful new treat. My son-in-love made a point to compliment me on it. So I let him know that it was THM beneficial because up until now he wasn’t sold on the plan recipes. I think he’s changing his mind. Thanks
Thank you so much for letting me know, Susan! You made my day!
Delicious! Another family favorite from Jacinda!! We tried this in July and ate it for breakfast. It felt like the day after Thanksgiving to be eating pumpkin pie for breakfast! The best part was no sugar crash afterward. We paired it with fried eggs and it was a nice meal. Next time I’ll put a little less sugar in the whipped topping, mine had erythritol in it and I could really feel the cool texture on the roof of my mouth.
Could you freeze this?
Can you use THM gentle sweet ?
Could I use fresh cream instead of the half and half? If so should I thin it some?
Looking to make this for Thanksgiving this wknd. Couple questions: the gelatin dissolved with hot or cold water? A 540 ml can of pumpkin the right sz?
Could I sub baking blend for the almond flour? I’m trying to cut down calories 🙂
….. absolutely amazing! I’ve never had a pie like this ! I can’t stop eating it. Those words only come out when eating something with chocolate!! Thank you for this yummYness!! Let’s hope it lasts until Friday!! Is there a place to give this 5 stars?
Can I sub Gentle sweet for the xylitol and if so what would the amount be? This looks amazing can’t wait to try making this!