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.

1 stick butter
1 cup gluten-free flour, any kind (I use a mixture of rice flour and corn starch)
½ teaspoon xanthan gum
1 cup sugar
½ teaspoon salt
1 teaspoon gluten-free baking powder
½ teaspoon gluten-free baking soda
1 cup kefir or buttermilk (or soy milk that is soured with 1 tablespoon lemon juice)
1 large can peach halves or about 2 OR 3 cups frozen, thawed berries to which about ¼ cup sugar is added
Ground cinnamon, nutmeg, cloves, etc. (optional)

Preheat oven to 350F. Melt butter in 8 x 8 glass pan. Mix all other ingredients except fruit. Pour batter onto melted butter. Some people stir it around to mix the butter with the batter. Others dont. Its a matter of personal taste. If you do stir the butter in, you get a tender, rich cake like texture. If you dont stir it in, you get a chewy, crusty butter flavored edge. Drop the fruit on top. Lightly sprinkle peach cobbler with spices of your choice. Bake 45 minutes.

• Sift together:
  ¼ teaspoon salt
  1 ¾ cup white rice flour
  ¼ cup garfava bean flour
• Add:
  ¾ cup +2 tablespoons gluten-free margarine
• Cut margarine into flour mixture with a pastry blender until well blended.
• Add:
  2 eggs
  1 teaspoon red wine vinegar
• Gradually add while mixing enough cold water to form a ball.
• Flour (rice) a board or wax paper well.
• Divide dough in half, form two balls Flour top of one ball and roll out dough (Keep dusting top with flour as you roll out).
• For Pop Tarts use rectangular cookie cutter approx. size of pop tart (We have a gingerbread house roof cutter thats just the right size). Cut two pieces.
• Apply 2 tablespoons gluten-free pie filling or 100% fruit spread to one piece.
• Place 2nd piece on top and seal the edges by running a moistened finger around edge and lightly crimping.
• Prick the top with a fork.
• Bake at 350F on Cookie sheet for 15-20 minutes or until done.
• When cool drizzle with 10x sugar or Gluten-free Casein-free icing.
• Same dough can be used for pie crust and top in normal fashion. Top dough should roll up on rolling pin fairly easily without cracking! Bake them and freeze with wax paper between then toast in toaster to serve.