Dairy- free gluten- free Pumpkin Chiffon Pie
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I made this for our Canadian Thanksgiving dinner a couple of days ago..
It would be great on a nut crust that Tif gave us a recipe for on the call today..
14 oz pumpkin
1/2 cup Hemp milk ( I used the Hemp Bliss brand, Vanilla which is already sweet)
1/3 cup cane sugar
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp sea salt
pinch of ginger, nutmeg and cloves
3 egg yolks
Mix and cook the above on med heat about 8 mins
Add
1 tbsp gelatin softened in 1/4 cup cold water
Cool this mixture
Beat 3 egg whites with 1/4 cup sugar and fold into the above cooled mixture
Pour into either a nut crust..or pie plate.. I put it in a heart-shaped plate and sprinkled toasted pecans on top.
Tif also gave us the recipe for a cashew cream sauce on our call today, that I think I’ll try next time I make this pie!
3 Responses
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Yum, thanks for sharing Marion! Tif, do you think substituting the cane sugar with stevia or agave would be doable? Or would it alter the constancy too much?
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Oh, hurray! I also need to avoid eggs. What would be the best kind of replacement for eggs in a recipe like this?
Thanks Marion!