Thanksgiving Pumpkin Chiffon Pie (Gelatin Free)

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“This is a heavily modified version of my grandmothers' recipe that I've made vegetarian and dairy free. She made it every Thanksgiving. We never had the regular kind and there is no substitution for this amazing pie. I have made this healthier than the original but I will post their original recipe as well. You cannot tell the difference! Try it with a gingersnap or pecan crust. I usually add a 1/2 tsp. of vanilla but it's not necessary. I use soy milk but you can use almond milk, oat milk or dairy milk. Wonderful with a little fresh whipped cream but really doesn't need a thing. This is also good for Christmas.”
1hr 30mins
1 pie

Ingredients Nutrition

  • 1 cup cooked pumpkin, pureed* (or canned)
  • 3 eggs, separated (room temp)
  • 1 14 cups brown rice syrup
  • 14 cup soymilk
  • 14 cup water
  • 1 teaspoon agar-agar, powder
  • 2 teaspoons cinnamon
  • 12 teaspoon ginger
  • 14 teaspoon allspice
  • 14 teaspoon salt
  • 5 dashes bitters (optional)
  • 2 tablespoons sugar
  • 1 pie crust, ready to use


  1. *If using fresh pumpkin you will need a 1 - 1.5 lb. pie pumpkin. Peel and seed pumpkin. Cut in chunks and steam for about 20-30 minutes, until tender. Puree in food processor and measure.
  2. Thoroughly combine pumpkin, brown rice syrup, egg yolks, milk, spices, salt and bitters in a medium pot on very low heat. Cook until it thickens up a bit stirring fairly often to prevent lumps. Once slightly thickened, dissolve agar in a separate pot with the water and bring to a quick boil constantly stirring. Once thick, add to pumpkin mixture. Put in the refrigerator to chill for a bit until mixture starts to congeal. While chilling beat the egg whites with sugar until very fluffy. Fold whites into the pumpkin mixture, pour into crust and chill at least a couple of hours.

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