Print
gluten free pumpkin chiffon pie recipe

Audry’s Gluten-Free Pumpkin Chiffon Pie

  • Author: Bridget Towery|Baking with Bridget
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: One 9-inch Pie 1x

Description

Light and fluffy pumpkin filling is nestled in a rich butter gluten-free cookie crust. This easy no-bake recipe only takes a few minutes to make!


Scale

Ingredients

Ingredients for one 9-inch Pie Crust:

Ingredients for Pie Filling:

  • 1 Tablespoon gelatin
  • 1/4 cup cold water
  • 3/4 cup brown sugar
  • 1/2 teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon allspice
  • 1 1/3 cups canned pumpkin
  • 3 large egg yolks, room temperature
  • 1/2 cup whole milk
  • Homemade Meringue Topping
  • Homemade Whipped Cream (for garnish)

Instructions

Directions for cookie crust:

  1. Place cookies in a gallon size Ziplock baggie and use a rolling pin (or large glass) to crush the cookies.
  2. Mix melted butter and crushed cookies into a 9-inch pie plate. Pat and press into pan.

Directions for pie filling:

  1. Blend together gelatin and cold water in a small bowl and set aside.
  2. In a medium saucepan, mix together brown sugar, salt, cinnamon, ginger, allspice, pumpkin, egg yolks and milk. Cook over low heat, stirring constantly until mixture boils. Boil for 1 minute.
  3. Remove from heat and stir in softened gelatin. Cool. When partially set, beat until mixture is smooth.
  4. Make meringue. Gently fold mixture into meringue. Gently spoon filling into cookie crust. Garnish with homemade whipping cream.


Notes

If using a ginger cookie crust, reduce the amount of ginger in the pie filling from 1/2 teaspoon to 1/4 teaspoon.

Keywords: gluten-free pumpkin chiffon pie

Recipe Card powered by