Pumpkin Chiffon Pie (Sugar & Gluten Free)

Pumpkin Chiffon Pie (Sugar & Gluten Free)

Pumpkin Chiffon Pie (Sugar & Gluten Free)

Fluffy....Light! Delicious! These words best describe this scrumptious and flavorful pumpkin pie. I'm pleased with how easily I was able to adapt one of our favorite pies into a healthier version.

I've always enjoyed baking pies, but I've recently quit making them because I just wasn't satisfied with the gluten free crust recipes I've tried. I've been wanting to be able to make a pie that is not only sugar and gluten free, but one that also holds it's shape AND tastes good! You know, not the cardboard versions of a crust that makes you decide not to make a pie after all. Well, this one happily surprised me! And I was glad I took the time to write done the amounts of everything I put in it.

The crust isn't quite as flaky as my non-healthy recipe, but this is the one I will be using from now on. My daughter who does NOT enjoy the coconut taste in baked goods actually said this one was good! I haven't tried it yet for pies that need to be baked with the filling in the crust, but I know it works great for pre-baked pie crusts like this one, peanut butter pie and other cream pies.

I'm planning on using this recipe for several pies I will be making during the holidays.

Enjoy!

~Cindy

Ingredients

    Crust:
  • 1 and 1/2 C. of my baking blend (I have no idea how this recipe works with other blends!)
  • 3/4 t. Xanthan gum
  • 1/4 t. Baking powder
  • 1/2 t. Salt
  • 1/3 C. Cold butter
  • 1 Egg (beaten)
  • Several drops butter flavoring (optional)
    Pumpkin Filling:
  • 1 (15 oz.) Can pumpkin
  • 4 Eggs (separated)
  • 1/3 C. Cold Water
  • 3/4 C. Truvia (or sweetener of choice)
  • 1/2 C. Almond or coconut milk
  • 3/4 t. Salt
  • 3/4 t. Nutmeg
  • 3/4 t. Ginger
  • 3/4 t. Cinnamon
  • 1 and 1/2 T. Great Lake's Gelatin (Or Knox gelatin)

Instructions

    Crust:
  1. Combine the baking blend, xanthan gum, salt and baking powder.
  2. Cut in the cold butter until it's in fine crumbs.
  3. Add the beaten egg until it's wet enough to stick together and the optional butter flavoring. If needed, you can add a bit of ice water also.
  4. Roll out between two pieces of floured wax paper. If you don't have a deep dish pie pan, it may not take all of this for one pie. Transfer into the pie dish and patch the sides if needed.
  5. Crimp the edges and with a fork poke holes in the bottom and sides of the pan.
  6. Bake at 350 degrees until done. Approx. 8-12 min. Be careful not to over bake. Set aside to cool.
    Pumpkin Filling:
  1. In small bowl, sprinkle the gelatin over the cold water and set aside.
  2. Separate the eggs and place the egg whites in a separate bowl and put the yolks in a double boiler.
  3. On medium heat in a double boiler, (I simply set a smaller kettle on top of a larger one and fill the bottom one half way with water) beat egg yolks slightly with whisk and add the Truvia, pumpkin, milk, salt and spices.
  4. Cook until warm and slightly thickened. (Be careful to whisk and not allow the eggs to get too hot and to become lumpy.)
  5. Add the gelatin mixture and whisk until combined.
  6. Cool in cold water. When slightly thickened, beat egg whites until stiff and then with a spatula, gently fold them into the pumpkin mixture.
  7. Pour into baked and cooled pie crust. Refrigerate at least for a few hours and then serve with sweetened whipped cream on top.
http://www.themullettfamily.com/recipes/pumpkin-chiffon-pie-sugar-gluten-free/

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Duane and Cindy Mullett
PO Box 275
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Email: themullettfamily@gmail.com
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