Gluten-Free Pumpkin Chiffon Pie

If you're looking for a great version of classic pumpkin pie, this isn't it. But if you want to try a new take on an old standby,  this no-bake version is what you're looking for. The mousse-like filling is as light as a cloud, so you can easily eat more than one slice. I use gluten free gingersnap cookies for the crust! Everyone will be THANKFUL.

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Ingredients...

• 1 pkg Knox unflavoured gelatin (1 tbsp)
• 1/2 cup cold water
• 4 eggs, separated
• 1 cup evapourated milk
• 1 cup canned pure pumpkin (not pie filling)
• 1/2 cup brown sugar
• 1/2 tsp EACH salt, ground nutmeg and cinnamon
• 1/4 tsp ground ginger
• 1/4 cup brown sugar
• 1 9-inch gingersnap pie crust (recipe follows)
• 1 cup whipping cream, whipped
• Chopped toasted pecans, optional

Method...

1. Filling: In a bowl sprinkle gelatin over the cold water and set aside.
2. In a double boiler (or tempered glass bowl set over a pot of simmering water) heat egg yolks, milk, pumpkin, 1/2 cup brown sugar and spices. Cook and stir for 10 minutes. Remove from heat; add gelatin, stirring until dissolved. Cover and chill until the pumpkin mixture mounds when spooned, stirring occasionally (1 to 1-1/2 hours)
3. In a bowl of a stand or hand mixer, beat egg whites and brown sugar together until stiff peaks form. Fold into cooled pumpkin filling mixture and turn into prepared pie shell. Top with whipped cream and chopped pecans if using and refrigerate until ready to serve.

Serves 8

Gingersnap Pie Crust: Preheat oven to 375°F. In a medium bowl, combine 1 1/4 cups finely crushed gingersnaps (20 to 22 cookies) and 1/3 cup melted butter; toss to mix well. Spread evenly into a 9-inch pie plate. Press onto bottom and up sides to form a firm, even crust. Bake for 4 to 5 minutes or until edge is lightly browned.

YOU MIGHT LIKE THESE TOOLS TO MAKE THIS RECIPE

• Tempered Glass Bowls
• RSVP Induction Mini Double Boiler
• Pie Dish / Plate / Tart Pan
• Oxo Steel Pie server