Low Carb Pumpkin Chiffon Pie

Low Carb Pumpkin Chiffon Pie is light and airy. Our homemade pumpkin pie spice blend is blended with pumpkin, and a kiss of orange that are piled into our easy homemade nutty chocolate pie crust. Try taking your pumpkin pie up a notch this year with our pumpkin chiffon pie recipe.

As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links and at no extra cost to you, I will be compensated if you make a purchase after clicking on the links.

Pumpkin Chiffon

I can never get enough of the flavors that envelop the autumn season. Pumpkin is certainly at the top of the list. I love a traditional pumpkin pie as much as the next “guy” but I also like taking it up a notch by aerating it with whipped egg whites, giving it a freshly lightened body.

What you will need:

• Gelatin
• Grand Marnier or orange juice
• Swerve brown
• Swerve confectioners
• Pumpkin puree
• Heavy cream
• Eggs
• Pumpkin Pie Spice Blend
• Vanilla extract
• Almond flour
• Pecans or walnuts
• Cocoa powder
• Butter
• 9” Pie plate
• Medium saucepan
• Whisk, stand mixer, or hand mixer

Nutritional information for Low Carb Pumpkin Chiffon Pie

Each slice of pie will approximately contain 236 calories, 21.4 grams of fat, 4.5 net carbs, and 5.9 grams of protein. These numbers do not reflect the addition of any extra cream added to the top of the pie. These numbers are provided in good faith, are calculated to the best of our abilities, and are not concrete.

How to make Low Carb Pumpkin Chiffon Pie

The Pie Crust

Turn the oven to 350°. Combine the almond flour, ground walnuts or pecans, sweetener, cocoa, and melted butter in a medium sized bowl. Mix until the ingredients are well coated with butter, then transfer to a 9” pie plate. Spread the mixture around in the plate evenly and lightly pat down. Place in the oven and bake for 12-14 minutes. Remove from the oven and allow to cool.

The Pie Filling

Measure or weigh all of the ingredients out for the pie filling, then combine them all in a large saucepan. Cook the ingredients over medium heat for about ten minutes, stirring constantly. Turn off the heat and remove the pan from the burner, continue to stir occasionally while the filling cools.

The Egg Whites

While the filling is cooling, beat the egg whites until medium peaks form. Add the vanilla and sweetener, then continue beating until the eggs come to a stiff peak. For best results, use room temperature eggs. If you have not let your eggs come to room temperature before beginning the recipe, place the eggs in a bowl of warm water for 10 minutes.

If you are uneasy about adding uncooked egg whites to your desserts, don’t worry, there is an easy fix! Place the egg whites and sweetener over a hot water bath (in a stainless-steel bowl) and whisk CONSTANTLY until a thermometer reads 160°, then immediately start whipping them with a stand mixer and whisk attachment or with a hand mixer. Add ½ tsp of cream of tartar to help leaven them.

All Together

Fold about one-fourth of the pie filling into the egg whites, then fold in the remaining pie filling. Transfer the filling to the cooled chocolate pie shell. Place in the refrigerator for at least three hours before serving.

Cover the pie before refrigerating if you can do so without disturbing the filling. This pie is best when fresh. Add whipped topping and sprinkle with sweetened cinnamon if desired.

Have you made this RECIPE? Please leave a comment below and let me know what you think.

Share your photos and tag @hungerforspice on Instagram and hashtag it #hungerforspice.

Join our email list! You’ll receive the lastest email each time a new recipe comes out.

Looking for more great recipes? Check out Pumpkin Scones and Pots de Creme with Persimmons.

Print