Thanksgiving Pumpkin Chiffon Pie (Gelatin Free)
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 1 cup cooked pumpkin, pureed* (or canned)
- 3 eggs, separated (room temp)
- 1 1⁄4 cups brown rice syrup
- 1⁄4 cup soymilk
- 1⁄4 cup water
- 1 teaspoon agar-agar, powder
- 2 teaspoons cinnamon
- 1⁄2 teaspoon ginger
- 1⁄4 teaspoon allspice
- 1⁄4 teaspoon salt
- 5 dashes bitters (optional)
- 2 tablespoons sugar
- 1 pie crust, ready to use
directions
- *If using fresh pumpkin you will need a 1 - 1.5 lb. pie pumpkin. Peel and seed pumpkin. Cut in chunks and steam for about 20-30 minutes, until tender. Puree in food processor and measure.
- Thoroughly combine pumpkin, brown rice syrup, egg yolks, milk, spices, salt and bitters in a medium pot on very low heat. Cook until it thickens up a bit stirring fairly often to prevent lumps. Once slightly thickened, dissolve agar in a separate pot with the water and bring to a quick boil constantly stirring. Once thick, add to pumpkin mixture. Put in the refrigerator to chill for a bit until mixture starts to congeal. While chilling beat the egg whites with sugar until very fluffy. Fold whites into the pumpkin mixture, pour into crust and chill at least a couple of hours.
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RECIPE SUBMITTED BY
Pescetarian. Musician. Cook. Bartender. Wannabe gardener. I aspire to be a rock star and a farmer.