Thanksgiving Pumpkin Chiffon Pie (Gelatin Free)

• 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

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.

eggs, brown rice syrup, soymilk, water, agaragar, cinnamon, ginger, allspice, salt, bitters, sugar, pie crust

Taken from www.food.com/recipe/thanksgiving-pumpkin-chiffon-pie-gelatin-free-267335 (may not work)