Thanksgiving Pumpkin Chiffon Pie (Gelatin Free)

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READY IN: 1hr 30mins
SERVES: 8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup cooked pumpkin, pureed* (or canned)
  • 3
    eggs, separated (room temp)
  • 1 14
    cups brown rice syrup
  • 14
    cup soymilk
  • 14
    cup water
  • 1
    teaspoon agar-agar, powder
  • 2
    teaspoons cinnamon
  • 12
    teaspoon ginger
  • 14
    teaspoon allspice
  • 14
    teaspoon salt
  • 5
    dashes bitters (optional)
  • 2
    tablespoons sugar
  • 1
    pie crust, ready to use
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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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