This recipe comes to us from Karen Hutton.

Although it asks for a crust I just pour the pumpkin-mixture into a glass pie dish and cool. It slices out just like a regular piece of pie.

And remember to use gluten-free products.

Pumpkin Chiffon Pie

1 envelope (l tablespoon) unflavored gelatin
¼ cup cold water
3 eggs, separated
½ cup firmly packed brown sugar
1 ¼ cups solid pack canned pumpkin
½ cup milk
½ teaspoon ground ginger
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon ground allspice
½ cup granulated sugar
1 - 9 or 10 inch baked pie shell

Soften gelatin in cold water. Combine together in heavy saucepan the egg yolks, brown sugar, pumpkin, milk, salt, and spices. Cook over low heat, stirring continually until thick and smooth. Remove from heat. Stir in gelatin until dissolved. Chill until mixture thickens to consistency of unbeaten egg white. Place the egg whites in small bowl until very foamy.

Add granulated sugar, l tablespoonful at a time, continuing to beat until stiff peaks form. Transfer to large mixer bowl. Mixing on low add pumpkin mixture slowly, mixing for l minute or until well blended, moving bowl control back and forth frequently during mixing. Stop mixer; scrape sides of bowl and beater. Pour mixture into baked pie shell. If desired, garnish with pecan halves. Chill for 2 hours or longer before serving.

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