No-Bake Gluten-Free Pumpkin Chiffon Pie
In my last blog post, we talked about what makes a pie a pie. (Well, sort of.) In this one, let’s talk about chiffon. No, not the clothing material. Chiffon, as in chiffon cake. Or in this case, I’m making a No-Bake Gluten-Free Pumpkin Chiffon Pie!
Chiffon is a method that requires folding whipped egg whites into batter. Simple as that! I’m sure there’s a more technical definition with some fancy schmancy steps written down in a giant culinary school textbook, but when you get down to it, it’s just as I said.
I decided to take the chiffon method and apply it to a holiday classic – the pumpkin pie. The result is a lighter version of traditional pumpkin pie. With a crust made from gluten-free graham cracker crumbs (I used Kinnikinnick) and a mixture heated up on the stove, this pie requires no baking, just a few hours of refrigeration. And I must say, it got rave reviews from all the Simply Gluten Free staff. A couple of them even said it was the BEST pumpkin pie they’ve ever had! So, if you need a dessert for Thanksgiving, this is an excellent choice.
- 1 (10.5-ounce) package Kinnikinnick Graham Style Crumbs
- ¼ cup sugar
- 6 tablespoons butter , melted
- ¼ cup water
- 1 envelope unflavored gelatin
- ¾ cup sugar , divided
- 1 (14.5-ounce) can pure pumpkin puree (not pumpkin pie filling)
- 3 large eggs , separated
- ½ cup milk
- 2 teaspoons pumpkin pie spice , plus more for dusting
- 2 teaspoons pure vanilla extract
- 1 cup heavy cream
- 1 tablespoon powdered sugar
Lightly grease a 9-inch pie pan.
Combine the graham style crumbs with ¼ cup sugar and the butter until well combined. Press firmly into the prepared pan and refrigerate while making the filling.
Mix the water and gelatin in a small bowl and let sit for 5 minutes.
In a medium saucepan, combine ½ cup sugar, pumpkin puree, 3 egg yolks, milk, and pumpkin pie spice. Heat over medium heat, stirring frequently, until mixture is hot and thick, about 5 minutes. Do not let boil. Remove from heat, stir in the vanilla and gelatin, and let cool to room temperature. Do not refrigerate at this point.
Once the pumpkin mixture has cooled, beat the egg whites in a separate bowl until foamy with an electric mixer. Slowly add in ¼ cup sugar and beat until stiff peaks form. Stir a large dollop of the egg whites into the pumpkin mixture, then fold in the rest. Spoon the mixture into the pie crust, smooth the top, and refrigerate until set, at least 4 hours.
Before serving, whip the cream and powdered sugar until soft peaks form. Spread or pipe onto the pie, dust with some pumpkin pie spice, and serve.
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