Pumpkin Chiffon Pie
This has been my family’s tradition to have every year
for Thanksgiving & Christmas since I was a child and we
weren’t going to let Celiac stop us. It is very
delicious and doesn’t sit heavy after a heavy meal. I
always double everything and make 2 pies at one time.
½ tsp. ginger
1 ¼ c. Libby’s canned
pumpkin ½ tsp. cinnamon
½ tsp. nutmeg
1 envelope Knox
unflavored gelatine ¼ c. cold water
3 stiff beaten egg
whites ½ c. sugar
For crust: I
use either Mrs. Brown’s pie crust recipe or the GF
Pantry Perfect Pie Crust Mix. The mix makes 2 crusts.
Either way I make my crust at least the day before or
early in the day or way ahead and freeze. If frozen
simply pull ahead and let come to room temperature and
then proceed making the filling.
Beat egg yolks and ½ c. sugar until thick; add pumpkin,
milk, salt & spices; cook in double boiler until the
consistency of mashed potatoes. Soften gelatine in a
little cold water; stir into hot mixture. Beat egg
whites to stiff peaks then add ½ c. sugar a little at a
time and beat again to stiff peaks. Cool cooked mixture
until sides of pan are not hot to the touch. Fold in
egg white/sugar mixture. Pour into cooled baked shell
and chill until completely chilled. Served topped with
Cool Whip if desired.