Tasty Thanksgiving Recipe Contest Winner!

thanksgiving-contest-winner

Congratulations to TheFoodLovers from Pittsburgh, Pennsylvania! Their Chiffon Pumpkin Pie with Almond Flour Crust recipe is the winner of the Recipe4Living Tasty Thanksgiving Recipe Contest. According to them, “This grain-free Chiffon Pumpkin Pie is the perfect way to end a healthy Thanksgiving or Christmas dinner.” See the recipe after the jump!

Here is the recipe:

Time needed
30 minutes preparation + 30 minutes cooking

Ingredients

Crust:
* 1 1/2 C. almond flour
* 1/4 tsp. salt
* 1/4 tsp. baking soda
* 1/4 C. coconut oil
* 2 Tbs. pure maple syrup
* 1 tsp. vanilla extract

Filling:
* 1 Tbs. unflavored Knox Gelatin
* 16 oz. pure pumpkin puree
* 3 eggs, separated
* 1/2 C. unsweetened almond milk (we used Almond Breeze)
* 2/3 C. pure maple syrup
* 3/4 tsp. cinnamon
* 1/2 tsp. nutmeg
* 1/2 tsp. ginger
* 1/2 tsp. salt
* liquid stevia extract
* 1/2 C. heavy cream (optional for whipped topping)

Directions

Crust:
Preheat oven to 325 degrees.  In a medium sized bowl, combine dry ingredients. In a small bowl, combine wet ingredients (make sure to melt the coconut oil before mixing it into the batter- about 40 seconds in the microwave does the trick).  Stir wet ingredients into dry. Pat the dough into a 9.5 inch glass pie dish (This takes a little finesse- I probably took about 10 minutes to smooth out the perfect pie crust. It works very well, you just have to be patient. You want to create an even thin layer, the dough will rise a bit when you bake it.) Bake for 10-15 minutes, or until golden. Remove from oven to cool.

Filling:
In a saucepan, combine gelatin, maple syrup, salt, cinnamon, nutmeg, ginger, pumpkin, egg yolks, and almond milk. Mix thoroughly. Cook over medium heat, stirring constantly until it boils. Remove from heat, and chill until set (once the pan is cool enough, you will want to put the filling in the fridge to cool, but be sure to monitor it). Beat egg whites until stiff and add in a few drops of liquid stevia to sweeten a bit. Once pumpkin has cooled and set in the fridge, remove from fridge and fold pumpkin into the whipped egg whites. Pour filling into pie crust. Cover pie with saran wrap and cool in the fridge until set.

An optional topping is to whip heavy cream and sprinkle with cinnamon.

Congratulations!

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  • http://bittersweetblog.wordpress.com/ Hannah

    Now that does sound like a delicious way to shake up the traditional pumpkin pie! I must experiment and try to make a vegan chiffon pie some day, too.

  • http://joanne-eatswellwithothers.com Joanne

    I LOVE the sound of that almond crust! Must add such great flavor.

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