Pumpkin Chiffon Pie Filling (GF, DF, EF)

This pumpkin pie filling has a smooth, light custard texture and a pleasant spicy flavor.

My mother and I have tried a few of the other egg free recipes that use gelatin in place of eggs, but neither of us were particularly impressed with the texture of any of them. This past Thanksgiving, I had made a pie filling that seemed more like pumpkin jello, and Mom got the idea of adding CocoWhip and whipping it in the stand mixer. It goes nicely in a pie shell, or can be eaten as a custard.

2 cups pumpkin pie

1 cup coconut milk

1/2 cup maple syrup

1 1/2 tablespoons gelatin

6 tablespoons hot water

1/2 teaspoon salt

1 teaspoon vanilla

1 teaspoon cinnamon

1 teaspoon ginger

1 teaspoon nutmeg

1/2 teaspoon cloves

1/2 teaspoon mace

1/2 container of CocoWhip non dairy Coconut whipped topping

1 baked pie shell

Mix together purée, coconut milk, maple syrup, salt, vanilla, and spices. Dissolve gelatin in hot water and whisk until smooth and foamy. Add to pumpkin mixture and mix well, making sure no gelatin clumps form. Refrigerate until firm, about four hours.

When pumpkin mixture is firm, add 1/2 container of CocoWhip and whip until smooth (easiest in a stand mixer).

Spoon into baked pie shell, and smooth out. Keep in a cool place or fridge.

If you need a good gluten, dairy, and egg free pie crust, here’s mine! And if you liked this recipe, here‘s an easy graphic to save to your device!