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Gluten Free Baked Pumpkin Chiffon Pie

There's nothing more fall than pumpkin, y'all!

This year we wanted to make a gluten-free pumpkin pie with a twist. So we experimented with a classic Pumpkin Chiffon Pie recipe. Now, traditionally this recipe would be made by chilling the raw egg yolks and egg whites. However, we wanted to make this delicious dish as safe as possible so we baked it, and the end result was amazing!


Adding flavorless gelatin to the recipe, and whipping the egg whites gives it a boost, making the texture light and fluffy. Change it up this fall and Thanksgiving and give this recipe a try! 


For the pastry decorations on the top we used these adorable cutters that are great for both pastry and cookie dough :) 


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