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Pumpkin Chiffon Pie (Sugar & Gluten Free)
November 18, 2015
Category
Recipes
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
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:
- Combine the baking blend, xanthan gum, salt and baking powder.
- Cut in the cold butter until it's in fine crumbs.
- 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.
- 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.
- Crimp the edges and with a fork poke holes in the bottom and sides of the pan.
- Bake at 350 degrees until done. Approx. 8-12 min. Be careful not to over bake. Set aside to cool.
Pumpkin Filling:
- In small bowl, sprinkle the gelatin over the cold water and set aside.
- Separate the eggs and place the egg whites in a separate bowl and put the yolks in a double boiler.
- 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.
- Cook until warm and slightly thickened. (Be careful to whisk and not allow the eggs to get too hot and to become lumpy.)
- Add the gelatin mixture and whisk until combined.
- Cool in cold water. When slightly thickened, beat egg whites until stiff and then with a spatula, gently fold them into the pumpkin mixture.
- Pour into baked and cooled pie crust. Refrigerate at least for a few hours and then serve with sweetened whipped cream on top.
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