Pumpkin Chiffon Pie

My husband's Grandma Harriet made a fabulous pumpkin pie every year for Thanksgiving. This is modified to be dairy-free, but just as delicious. Gotta love family traditions at holiday time.
Prep Time
5 minutes
Cook Time
30 minutes
Additional Time
1 hour
Total Time
1 hour 35 minutes


Yield: 1 pie
  • 1 1/2 cups crushed graham crackers (about 1 package)
  • 1/3 cup coconut sugar
  • 1/3 cup melted coconut oil
  • 1 package gelatin
  • ¼ C cold water
  • 3 eggs
  • 1 can pumpkin (1.25 cups)
  • 1 cup sugar
  • ½ C almond milk
  • ½ tsp. ground ginger
  • ½ tsp. ground nutmeg
  • ½ tsp. cinnamon
  • ½ tsp. salt
  • whipped cream for topping


  1. Mix crushed graham crackers, coconut sugar + coconut oil together.
  2. Spray a pie dish with canola oil and spread crumb mixture evenly throughout dish.
  3. Bake in oven 375 degree oven for 7 minutes. Remove from oven and cool.
  4. Dissolve gelatin + water in small bowl, set aside
  5. Separate egg whites and yolks.
  6. Mix egg yolks, 1/2 cup sugar, almond milk, pumpkin, spices + salt together.
  7. In a double boiler, cook mixture over boiling water, stirring constantly until thick. Mix in gelatin and stir to dissolve. Remove from heat.
  8. In a clean, dry bowl, beat egg whites until soft peaks form. Gradually mix in the remaining 1/2 cup sugar and continue beating until firm.
  9. Fold in pumpkin mixture and pour into pie crust.
  10. Chill in refrigerator, for at least one hour, until firm. Serve with whipped cream on top.