Pumpkin Chiffon Pie was always a Thanksgiving tradition at my house. My mom usually made multiples because it was the desert of choice for our family and friends. Adopting a paleo lifestyle didn’t mean I had to let the tradition go. Bill and Haley’s chiffon filling very closely resembles my mom’s and I think my nut crust adds an even greater burst of texture and flavor to the dessert. See the recipe below for my pie crust and then check out THIS link to Primal Palate for the filling recipe that I use. I simply substitute my crust for the “Almond Flour Pie Crust.” Top with freshly whipped grass-fed cream or chilled canned coconut milk.
- ¾ cup walnuts
- ¾ cup pecans
- 2 Tbsp. melted butter
- Pinch of sea salt
- Preheat oven to 350.
- Grind nuts in a food processor until finely chopped.
- Mix with butter and salt in a pie dish. Once combined, press firmly to mold crust along bottom and slightly up side of pie dish.
- Bake for 10 minutes.