Healthy with Jodi

Pumpkin Chiffon Pie

    (Adapted from the Hatch Family Recipe)

    Gluten Free

    Happily makes 12 square bars or 1 pie

    I had a client tell me his mom makes the BEST Pumpkin pie EVER!  So naturally, I had to try it.  But of course…make it so I could eat it as well 🤣

    So, I combined my crust with her filling and TaDa….it’s pretty Tasty!!!


    Prepare your favorite pie crust.  She uses a store bough version, I wanted a dairy free, gluten free crust, so…

    MINE is:


    1/2 Cup Soaked Dates

    2 TBSP Coconut oil, softened.

    1 Cup Paleo Flour (Walnuts, Almonds, Coconut and Pecan) you can use 1 cup Almond meal if you want.

    1/8 tsp Sea Salt.

    Soak the dates for 1-4 hours.  Remove the pits.

    Mix in the food processor until blended well.

    Scoop into a pie plate or bar pan.  Press the mixture together until it is uniform on the bottom of the pan.  No baking required!!!


    1 large package Organic Instant Vanilla Pudding Mix. 

    2/3 Cup Macadamia Nut Milk or you could use Coconut milk (if you want it creamier, try coconut cream).

    2 tsp Pumpkin Pie Spice

    Beat well together and let sit 2-3 minutes.

    Stir in:

    1 16oz Pumpkin Purée 

    Fold in:

     8oz Coconut Cool Whip (SODelicious Brand)

    Pour into your prepared crust.  Chill for an hour at least.