Pumpkin Chiffon Pie

I already had a request for pumpkin pie at my house this year.  Wanting to try something new, I tried this Pumpkin Chiffon Pie recipe instead of the traditional recipe.  This is a cold pie that stores in the fridge.  How did it compare to the traditional?  Well we bought a traditional pie at the store this weekend and the children ate some of that and wanted to know if the pie I made was still left over.  They liked the taste of the Pumpkin Chiffon Pie better than the traditional pie.  We won't tell but, the Pumpkin Chiffon Pie is healthier too.
Recipe adapted from: The Food Lovers Make it Paleo

Ingredients:
prepared pie crust or Paleo Pie Crust
1 tablespoon unflavored gelatin
2/3 cup pure maple syrup
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
16 oz. pure pumpkin puree
3 eggs separated
1/2 cup milk (almond, soy, rice, coconut, etc.)

In a saucepan combine gelatin, maple syrup, salt, cinnamon, nutmeg, ginger, pumpkin, egg yolks, and milk.  Mix thoroughly.  Cook over medium heat, stirring constantly until it boils.  Remove from heat and allow to cool.  Once the pan is cool, put filling into the fridge and chill until set.   Beat egg whites until stiff.  Once pumpkin filling has cooled and set in the fridge fold pumpkin filling into the whipped egg whites.  Pour filling into pie crust.  Cover pie with plastic wrap and cool in fridge until set.  Can top with whip cream.

Makes 1 pie.

Enjoy!

Sherry

I will link this to:
 

Foodie Friday at Rattlebridge Farm 

Strut Your Stuff Saturday at Six Sisters Stuff 

Homemaking Linkup at Hope In Every Season 

Rooted in Thyme Simple and Sweet Fridays

Wow Us Wednesday at Savvy Southern Style 

The Best Blog Recipes link party