In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
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
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.