GRATEFUL FOR ACCIDENTALLY PERFECT PALEO PUMPKIN CHIFFON PIE

By Lisa

Thanksgiving….what a unique, important holiday. I was listening to Dave Ramsey’s radio program yesterday and he had a quote that will stick with me for a very long time. Dave said something like, “If you are not grateful, you are hateful.” That really struck a chord with me. Everyone knows that I’m a big believer in motivational quotes (just check out the ladies’ restroom at Incendia) and this has inspired me to live my life in a more purposely grateful manner. Studies have shown that grateful people are happier, less depressed, less stressed and more satisfied with their lives and social interactions. Who doesn’t want a part of that?! We get so busy in the hustle and bustle of life that sometimes we forget about all the good and wonderful things that surround us. I’m challenging you to make a list of 10 things you are grateful for. Seriously. Do it! It may surprise you how difficult it is to come up with a list of 10. Here’s my list:

My husband
My kids
My family
Every day that I’ve been given to live on this earth
My faith
The passion that propelled me to change my life direction (twice now)
My health
The introduction to Dave Ramsey’s principles
My fire family
My Incendia family

I am also grateful for kitchen mishaps that don’t turn into complete FAILEO. When little accidents in the kitchen turn out surprisingly well, magic is created! I set out to make a pumpkin chiffon pie recipe from Primal Palate, but can’t read directions all that well and ended up tweaking a few of the items and directions. I couldn’t tell you if my version is better than the Primal Palate version, but I can tell you that it was FREAKING DELICIOUS and I don’t even like pumpkin pie! I also don’t like Almond Flour Crust so I went with a Pecan crust from Elena’s pantry. Next time I make this pie, I’m going to sweeten the crust a little bit with the maple syrup, maybe 1-2 Tbs? I’ll do it again for Christmas and update if I change it. The most important thing is to make sure to allow yourself enough time to let the pie set. I think that the whipping cream makes the filling a little runnier than I expected. Because I had to run to the fire station for a big dinner, I ended up popping the pie into the freezer to get it to set all the way.

Enjoy! Happy Thanksgiving from our family to yours. We hope you had an amazing day surrounded by all that you are grateful for.

Pumpkin Chiffon Pie

Ingredients

1 pecan pie crust

1 packet Knox unflavored gelatine

2/3 cup organic Grade B maple syrup

1/2 tsp sea salt

3/4 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground ginger

2 cups pumpkin pureed in food processor

3 whole eggs

1/2 cups refrigerated, canned coconut milk (use equal parts creme from top and liquid from bottom, refrigerated overnight)

1/2 cup heavy whipping cream (optional, for those that do dairy)

3 egg whites (toss the yolks or eat them. sorry.)

Directions

Make your crust in a glass pie pan (directions below).
In a large saucepan, combine gelatin, maple syrup, salt, cinnamon, nutmeg, ginger, pumpkin, eggs, coconut milk and heavy whipping cream. Mix thoroughly.
Cook over medium heat, stirring constantly until it boils.
Remove from heat and allow to cool. Place pan into refrigerator and chill until set (maybe 30 minutes or so).
Beat egg whites until super stiff (they will look foamy – about 5 minutes). Fold pumpkin filling into the whipped egg whites.
Pour filling into crust and cool in the refrigerator until set (it takes a couple hours).
Serve, fool your non-Paleo friends, and enjoy!

Pecan Crust

Ingredients

1 1/2 cups pecans

1 egg

1 Tbs coconut flour

1/8 tsp sea salt

Directions

Place pecans in food processor and pulse until the texture of coarse gravel.
Pulse in egg, coconut flour and salt until mixture forms a ball.
Grease a glass pie pan.
Using your hands, press crust onto the bottom and sides of pie pan.
Bake for 10 minutes at 325 degrees.