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!!!

ALL ORGANIC INGREDIENTS 

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

MINE is:

Crust:

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!!!

Filling:

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.

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