Dairy Free Pumpkin Chiffon Pie
Combine the unflavored gelatin with the cold water and set aside.
Cook and stir the egg yolks, ½-cup sugar, canned pumpkin, milk (substitute), salt and spice in a double boiler until the consistency thickens. If you do not have a double boiler, choose two pans that nest. Boil water in the bottom pan and place the smaller pan over it. Stir in the soaked gelatin once thickened and chill until beginning to set.
Whip the egg whites until soft peaks form. Fold the remaining 1/2 –cup sugar and the whipped egg whites into the chilled pumpkin mixture. Fill into a prepared pie shell. Chill and store dairy-free pumpkin pie in the refrigerator. Cover once set with plastic wrap or waxed paper.
Recipe adapted from “Joy of Cooking”; Irma S. Rombauer; 1964
All content and images original works of kittycooks. Copyright 2010