Gluten-Free Spiced Pumpkin Chiffon Pie

This pumpkin pie version is a lot lighter in texture than the typical pumpkin pie you're used to. I've also switched out the pie crust to a gluten-free version that I've posted in the past. I also made the filling dairy free.
Adapted from the original recipe here.



Serves: 8 or (1 pies)
Prep Time: 30 minutes
Cook Time: 30 minutes

INGREDIENTS

1 1/4 cups canned pumpkin 
1/2 cup packed brown sugar 
3/4 teaspoon ground cinnamon 
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 large egg yolks
2/3 cup coconut milk
1 envelope unflavored gelatin
1/4 cup fresh orange juice
2 large egg whites
1/8 teaspoon cream of tartar
5 tablespoons granulated sugar, divided

 

WHAT TO DO

1  Preheat oven to 350°F.

2 Fit dough into a 9-inch pie plate. Pierce bottom and sides of dough with a fork. Bake at for 25 minutes or until browned. Cool completely on a wire rack.

3 Combine pumpkin and next 6 ingredients (through egg yolks) in a medium saucepan, stirring with a whisk. Stir in milk; bring to a boil. Reduce heat, and simmer 4 minutes or until slightly thick, stirring frequently. Remove from heat. Sprinkle gelatin over orange juice in a small microwave-safe bowl; let stand 1 minute. Microwave at HIGH 15 seconds, stirring until gelatin dissolves. Stir gelatin mixture into pumpkin mixture. Cool.

4 Place 2 egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until frothy. Gradually add 1 tablespoon granulated sugar, beating until soft peaks form.

5 Combine remaining 1/4 cup granulated sugar and 3 tablespoons water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 250°.

6 Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into pumpkin mixture; gently fold in remaining egg white mixture. Pour into cooled crust. Refrigerate 4 hours or until set.

TIP
These will keep 1-2 days in the fridge.