Recipes
Pumpkin Chiffon Pie (gluten free, egg free)
By: Nancy
Submitted by Tami Von Rotz - her boyfriend's favorite GF Pumpkin Chiffon Pie.
Details
Servings: 8 pieces
Nutty Crust- 1 cup pecans
- 2 tablespoons sugar
- 1 box Pamela's GF Pecan Shortbread Cookies
- 2 tablespoons butter (or use margarine/shortening)
- 1 teaspoon vanilla
- some flaked coconut (optional)
Pumpkin Filling- 8 ounces cream cheese (softened)
- 1 cup canned pumpkin
- 1/2 cup sugar
- 1/2 teaspoon pumpkin pie spice
- 3 cups freshly whipped cream
- 8 ounces cream cheese (softened)
- 1 cup canned pumpkin
- 1/2 cup sugar
- 1/2 teaspoon pumpkin pie spice
- 3 cups freshly whipped cream
Directions
To make Crust:
- Process the nuts and sugar until finely ground. Add cookies and process until fine. Add butter and vanilla and process until crumbly. Stir in coconut if using.
- Press into a lightly greased 9" pie plate (glass works best) and bake at 350 degrees for 8-10 minutes (until golden.) Cool completely.
- Beat the cream cheese, pumpkin, sugar and spices on medium speed in mixer until blended well. Fold 2 1/2cups whipped cream into pumpkin mixture.
- Pour into cooled crust and top with remaining whipped cream.
- Cover and chill at least 3 hours. Yum!
help! I would love to try that recipe, but I've never seen those cookies anywhere in Canada, plus I'm allergic to nuts. Pumpkin pie is my fav!
OMG, my ex-mother in law had a pumpkin chiffon pie recipe (non gf) the recipe for which she still guards like, well, a guard. I am SO happy to find a recipe that tastes like hers and is gf (now that I have to be gf). Terrific!
Angela- Use any Gluten Free cookies you can get there. Any shortbread or gingersnap or something that goes with Pumpkin. Or get Kinnikinnick S'morables. I love them for crust and they are from Canada.
Alyce- I'm working on it. It's taking a little longer than planned. The new version will have several formats to print in from recipe card sized on up. Thanks for sticking with it!
Can this recipe for the nutty pie crust be used as a pie crust for a regular pumpkin pie, ie: the recipe on the Libby's pumpkin can label? If not, could it be adjusted to be used for that? The entire recipe sounds delicious but I would like to be able to make a traditional pumpkin pie, too.