About this recipe:This is a super-light pumpkin pie. An oaty base is topped with a light, sweet and spiced pumpkin pie filling. Serve with whipped cream, if desired. To ensure that this pie is gluten free, make sure the oats that you use are not processed on a factory line with wheat.
Preheat oven to 180 C / Gas 4. In a large bowl, combine oats, 75g dark brown soft sugar, 3/4 teaspoon cinnamon and butter. Press into 23cm quiche dish. Place 20cm plate on top and bake 8 minutes. Remove top plate and set aside to cool.
In a saucepan, combine gelatine, 150g dark brown soft sugar, salt, 1/2 teaspoon cinnamon, ginger and mace. Stir in egg yolks and milk. Bring to the boil and cook, stirring constantly, for 1 minute. Remove from heat and stir in pumpkin puree. Chill until firm.
In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add cream of tartar and 65g caster sugar, continuing to beat until stiff peaks form. Fold into pumpkin mixture. Pour filling into oat case. Chill in refrigerator until ready to serve.