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    Scott Adams
    Scott Adams

    Pumpkin Chiffon Pie (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Karen Hutton.

    Celiac.com Sponsor (A12):
    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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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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