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Pumpkin Chiffon Pie

Linda Kline

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.

3 egg yolks                                                 ½ tsp. salt

½ c. sugar                                                   ½ tsp. ginger

1 ¼ c. Libby’s canned pumpkin                   ½ tsp. cinnamon

½ c. milk                                                     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.