This light and fluffy sugar free pumpkin chiffon pie is filled with warming spices and lots of pumpkin flavor. The creamy, mousse-like texture is so airy and delicious, it just might replace your traditional pumpkin pie.
Why this recipe is just so good...
- If you are looking for a change from a traditional pumpkin pie, you will love this light and airy pumpkin chiffon version.
- This is a quick and easy pie to make for the Holidays. Other than the piecrust, it is a no-bake, sugar free pumpkin dessert.
- You may also like Keto Mousse Pie or Keto Pumpkin curd donuts which also have a deliciously creamy pumpkin filling.
- The ingredients for the crust are: melted butter, almond flour, sugar substitute and pumpkin pie spices.
- The pumpkin chiffon filling is made with: pure pumpkin puree, sugar substitute, egg yolks, egg whites, unflavored gelatin, pumpkin spices, salt and heavy cream.
How to make a sugar free pumpkin chiffon pie?
- Preheat oven to 350°F. Mix together the crust ingredients and press the mixture onto the bottom and side of pie plate. Lightly poke small holes in bottom with a fork.
- Bake for about 10 minutes until golden brown. Cool until ready to fill.
- Stir the pumpkin, egg yolks and heavy cream into a medium saucepan.
- Pour in the gelatin, ¾ cup sugar substitute, spices and salt. Stir to combine.
- Heat over medium flame just to boiling. Remove from stovetop and pour into a large bowl to cool.
- After pumpkin mixture has cooled, whip the egg whites to a soft peak.
- Add remaining sugar and beat another minute to stiff peaks.
- Pour the beaten egg whites in small amounts into the pumpkin mixture. Gently fold over to combine. Continue adding whites until all are lightly mixed in.
- Pour into cooled pie crust and smooth the top.
- Refrigerate at least 6 hours or overnight before serving.
According to Cook's Illustrated, you can beat the egg whites at full speed to create the volume. The only time a slower start is recommended is when meringue is the main part of the recipe.
Separating cold eggs is easiest. Try not to get any yolk in the whites. Then leave the whites at room temperature for at least 30 minutes to get the largest volume.
It is not recommended to whip the egg whites before you need them in your recipe. Whipped egg whites will begin to deflate and start to liquify in about an hour.
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MORE Pumpkin Desserts to try!
This light and fluffy sugar free pumpkin chiffon pie is filled with warming spices and lots of pumpkin flavor. But the creamy, mousse-like texture is so airy and delicious, it just might replace your traditional pumpkin pie.
- 2 cups fine almond flour, sifted
- ⅓ cup sugar substitute
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 5 tablespoons unsalted butter, melted
- 1 cup granulated sugar substitute (you will use ¾ for filling, ¼ for egg whites)
- 1 envelope unflavored gelatin ( ¼ ounce or about 2 ¼ teaspoons)
- 1 15 ounce can pure pumpkin puree
- 1 teaspoon pumpkin pie spice
- ¼ ground nutmeg
- ¼ teaspoon salt
- 3 egg yolks
- 3 egg whites
- ½ cup heavy cream
- Preheat oven to 350°F. Lightly spray 9 inch pie plate with nonstick baking spray.
- Combine crust ingredients and mix well.
- Press crust mixture onto the bottom and up the side of pie plate. Use your fingers to press down to smooth crust. Poke a few hole in bottom of crust with the tines of a fork.
- Bake for 10 minutes until golden brown. Remove pie plate to cool before filling.
- In a medium saucepan, mix together the pumpkin puree, egg yolks and heavy cream until smooth.
- Pour in the gelatin, ¾ cup sugar substitute, spices and salt and stir into the pumpkin mixture.
- Heat saucepan over medium flame and stir pumpkin mixture until it is very hot and just starting to boil *
- Remove from heat and pour pumpkin mixture into a bowl and cool to room temperature.
- After it has cooled, pour the egg whites into a large bowl and use a hand or stand mixer to beat them until they form soft peaks.* Sprinkle in the ¼ cup of sugar substitute and beat another minute so that the egg whites form still peaks. *
- Spoon and fold in the eggs whites a little at a time into the cool pumpkin mixture .
- Pour mixture into the cooled pie crust and smooth the top. Lightly cover with plastic wrap and refrigerate about 6 hours or overnight until ready to serve. You can sprinkle with some pumpkin pie spice before serving.
*It will take about 4-5 minutes for the mixture to lightly boil. Don't heat the pumpkin mixture to a full boil. Just until you see bubbles around the edges of the pan. You will see the mixture thickening as well.
*Cold eggs are easier to separate. Room temperature egg whites whip up fluffier than cold ones. After separating, leave egg whites at room temperature for about 30 minutes.
*Soft peaks will look like a loose meringue and will still fall off the beaters. Stiff peaks of egg whites will hold to the beaters and have a firmer shape to them. They will also look glossy or shiny.
Gently fold over the egg whites a few turns with a spatula and then add more whites until they have all been mixed in. Don't beat or fold too quickly or over mix the whites because they will deflate and not be as fluffy in the pie.
*The pie will stay fresh in the refrigerator for 3-4 days. It is not recommended for freezing.
Keywords: pumpkin dessert, chiffon pie, low carb dessert, keto pumpkin pie