There's nothing more fall than pumpkin, y'all!
This year we wanted to make a gluten-free pumpkin pie with a twist. So we experimented with a classic Pumpkin Chiffon Pie recipe. Now, traditionally this recipe would be made by chilling the raw egg yolks and egg whites. However, we wanted to make this delicious dish as safe as possible so we baked it, and the end result was amazing!
Adding flavorless gelatin to the recipe, and whipping the egg whites gives it a boost, making the texture light and fluffy. Change it up this fall and Thanksgiving and give this recipe a try!
For the pastry decorations on the top we used these adorable cutters that are great for both pastry and cookie dough :)
Don't forget to pin this to Pinterest or bookmark this for later!
Gluten Free Baked Pumpkin Chiffon Pie
A light and fluffy gluten-free pumpkin pie that so many people have told me is better than best. The added lightness comes from the Gelatine, and it really is a fantastic pie!
1 ½ cup GF Naturals All Purpose Gluten Free Flour
¼ teaspoon salt
1 tsp Xanthan Gum
9 tablespoons butter (or non-dairy alternative)
1 large egg
1 teaspoon lemon juice
¼ cup water (add 1 to 3 additional tablespoons if needed)
1 envelope Knox Unflavored Gelatin
3/4 cup Brown sugar
1/2 tsp Salt
1/2 tsp Nutmeg
1 tsp Cinnamon
3 eggs, separated
3/4 cup Milk
1 15 oz can pumpkin
1/4 cup White Sugar
Gluten Free Pie Crust
Grease a 9" pie pan and set aside.
Preparing the Piecrust
In a large bowl combine the dry ingredients: flour, salt, xanthan gum, and mix.
Add butter (or substitute) to the dry ingredients and using a pastry cutter and cut the butter until the flour until you have a small crumb.
In a separate bowl combine the egg, lemon juice and water and mix together. Pour this into the bowl with the flour and butter and mix. (Add a little more water if you flour needs some help forming the dough ball, adding in 1T increments will ensure you don't get too much.)
Using your hands, form a ball of dough.
Place dough ball on a piece of parchment paper large enough the roll out your pie crust. Add an additional sheet on top and roll out your pastry to a 1/4" inch (approx.)
Place your rolled out crust into your pie dish. Neaten up the edges and using a fork prick the base of the crust 8-12 times to ensure that air pockets won't puff up your crust. (You can also use pie weights to ensure it's weighed down before you put in the filling)
Bake your pie crust for 15 minutes at 375ºF, then set aside until you are ready to add your pumpkin filling.
In a medium saucepan, mix unflavord Gelatine, brown sugar, salt and spices.
Add the eggs to the saucepan and stir to combine.
Let stand 1 minute. Then begin heating on a low heat. Continue to stir until gelatine is completely dissolved (8-10 minutes).
Add pumpkin to the saucepan and stir to combine.
Pour into a large bowl, cover and chill in the refrigerator until mixture mounds slightly when dropped from a spoon (about 30 minutes).
While that is chilling, take a medium bowl and beat the egg whites until stiff peaks form, adding in the white sugar as you go (about 3 minutes).
Once the pumpkin filling has chilled long enough, remove from the refrigerator and fold in the egg whites.
Pour the pumpkin pie filling into the pie crust and place into the oven (375ºF) and bake for 35 minutes (pie will rise some, and fall a little, that is expected).
Allow to cool for at least an hour before cutting and serving. Serve with whipped cream and enjoy!
This recipe was adapted from "Best Recipes"by Cecil Dyer.