Thanksgiving Pumpkin Chiffon Pie (Gelatin Free) Recipe

Name: Thanksgiving Pumpkin Chiffon Pie (Gelatin Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
*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.
2
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.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup cooked pumpkin, pureed* (or canned), 3 eggs, separated (room temp), 1 1/4 cups brown rice syrup, 1/4 cup soymilk, and more.

Yes, Thanksgiving Pumpkin Chiffon Pie (Gelatin Free) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Thanksgiving Pumpkin Chiffon Pie (Gelatin Free)

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