Pumpkin pie - wheat free recipe
Pumpkins aren't just for carving into lanterns. In fact pumpkin flesh is incredibly tasty, rich in vitamin A and high in fibre. So it's a good all-rounder.
This pumpkin pie can be made with fresh pumpkin flesh (but you have to mash it well), or with tinned pumpkin for ease.
What better dessert for Thanksgiving Day or Halloween parties. And if you use tinned then you don't have to stick with the seasonal themes, pumpkin pie is good all year round.
dietary information: | |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
| vegan |
|
serves 6-8
sweet pastry:
| 175 | g | all purpose wheat free or gluten free flour (use appropriate flour depending on dietary needs) |
| 100 | g | butter, softened (plus extra to butter the tart tin) |
| 2 | tbsp | sugar (unrefined preferred) |
| 1 | large | egg yolk |
| 1 | tbsp | water |
filling:
| 225 | g | pumpkin flesh, mashed if fresh (alternatively use tinned) |
| 50 | g | sugar (unrefined preferred) |
| ½ | tsp | mixed spice |
| 1 | large | egg, beaten |
| 185 | ml | evaporated milk (we used Carnation Light) |
preheat oven/initial cooking temp: 220°C, fan 200°C, 425°F, gas 7
reduced heat after 15 mins cooking: 180°C, fan 160°C, 350°F, gas 4
| 1. | Lightly butter and dust with wheat free or gluten free flour a 20cm (8") tart tin, if it has a removable base then it will be easier to remove the pie from the tin when cooked. |
| 2. | Into a large mixing bowl put the wheat free or gluten free flour, softened butter and sugar. Mix together until it resembles large breadcrumbs. Add the egg yolk and water and knead into a smooth ball of pastry dough. If the pastry appears too dry and crumbly then sprinkle with a little more water until it makes a smooth ball. |
| 3. | On a lightly floured surface (again using wheat free or gluten free flour) roll the pastry out to a size large enough to completely line the tart tin including the sides, trim the edges to neaten the pastry. You may find that the pastry is too fragile to roll out, in that case simply press it into the tart tin using floured hands, then trim the edges. |
| 4. | To make the filling place the sugar and spice into a large bowl and mix together. Add the pumpkin flesh and mix until well combined. |
| 5. | Add the beaten egg and mix until well combined. Then stir in the evaporated milk. You should now have a smooth batter. |
| 6. | Pour the pumpkin batter into the pastry shell, you can fill the pastry full as the batter won't rise, and put in the oven at the initial baking temperature shown above. After 15 minutes reduce the oven temperature to the lower temperature shown above and bake for a further 30-40 minutes. |
| 7. | Check how the cooking is progressing after approximately 25 minutes (at the reduced temperature) by gently slipping a thin knife or skewer into the centre of the pie. If the pie is still very runny it needs further cooking. The pumpkin pie is ready to remove from the oven when the filling is set all the way to the centre of the pie. |
| 8. | When fully cooked remove from the oven and allow to cool in the tart tin, serve at room temperature or cold. The pumpkin pie should be stored in the refrigerator. |
The cooked pie has a beautifully glossy top and looks really attractive. The smell of the mixed spice and pumpkin is really mouthwatering, and while it's cooling you'll have trouble keeping people away from it. It's worth repelling all eager tasters until it reaches the correct temperature as that's when the flavour is really at its peak.
Serve on it's own, with organic vanilla ice cream, a drizzle of evaporated milk or fresh whipped cream.
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