Thanksgiving Pumpkin Chiffon Pie (gelatin Free)

Total Time: 1 hr 30 mins Preparation Time: 1 hr 30 mins

Ingredients

• 1 cup cooked pumpkin, pureed* (or canned)
• 3 eggs, separated (room temp)
• 1 1/4 cups brown rice syrup
• 1/4 cup soymilk
• 1/4 cup water
• 1 teaspoon agar-agar, powder
• 2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon allspice
• 1/4 teaspoon salt
• 5 dashes bitters (optional)
• 2 tablespoons sugar
• 1 pie crust, ready to use

Recipe

• 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.