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Pumpkin Chiffon Pie (THM S)
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Notes
The sweetener in this recipe is any "on plan" sweetener that measures cup for cup like sugar. (I use the ratio of 1 cup erythritol to 1/2 teaspoon THM stevia powder.)
Serving idea: Serve with sweetened whipped cream.
Prep Note: If your pie pan is only 9 inches, you have leftover filling. The rest can be put into ramekins and eaten as pumpkin custard.
Ingredients
Crust
- 1 prepared 10 inch pie crust (Click here for recipe)
Filling
- 1/2 tablespoons unflavored gelatin
- 1/3 cup cold water
- 4 eggs, separated
- 2/3 cup sweetener
- 1 (15 ounce) can pumpkin
- 1/2 cup cashew or almond milk
- 3/4 teaspoon sea salt
- 3/4 teaspoon nutmeg
- 3/4 teaspoon ginger
- 3/4 teaspoon cinnamon
Instructions
Crust
- Prepare pie crust according to recipe. Bake and cool.
Filling:
- In a small bowl, sprinkle gelatin in 1/3 cup cold water. Set aside.
- Separate eggs and place egg whites in a glass bowl. In a double boiler, beat egg yolks over medium heat with whisk and add sweetener, pumpkin, milk, salt, and spices.
- Cook until warm and slightly thickened. (To prevent lumps, make sure to keep whisking, not allowing eggs to cook.)
- Add gelatin mixture and whisk until smooth. Put in a bowl of cold water to cool. When slightly thickened, beat egg whites in a separate bowl until stiff. With a spatula, gently fold egg whites into pumpkin mixture.
- Spoon into crust. Refrigerate for at least several hours.
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