adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Gluten-free pumpkin pie
0 Likes
Total Time:
2 hours 45 minutes
Delicious twist on classic pumpkin pie, gluten-free and lightly spiced.
Ingredients:
  • vegetable oil
  • 1.4 kg pumpkin
  • 50 g unsalted butter
  • 125 g golden caster sugar
  • 4 level tablespoons gluten-free plain flour (I used Doves Farm)
  • ¼ teaspoon ground nutmeg
  • ground cinnamon
  • 2 teaspoons vanilla extract
  • 3 large free-range eggs
  • icing sugar to serve
  • 250 g gluten-free plain flour (I used Doves Farm)
  • ½ teaspoon xanthan gum
  • 50 g soft light brown sugar
  • a pinch of ground cinnamon
  • 125 g unsalted cold butter
  • 1 large free-range egg
  • semi-skimmed milk
Instructions:
  • - Preheat the oven to 180°C/350°F/gas 4 and grease a 25cm non-stick loose-bottomed tart tin with vegetable oil. - Halve the pumpkin, remove seeds, chop into wedges, and roast for about 1 hour until tender, removing the foil for the last 10 minutes. - Make the pastry by sifting flour and xanthan gum, adding sugar and cinnamon, rubbing in butter, and bringing it together with egg and milk. - Chill the dough for at least 30 minutes, then roll out and line the tart tin, pricking the base and chilling for 10 minutes. - Blind bake the pastry with beans or rice for 10-12 minutes, then bake without them for an additional 5 minutes until golden. - Cool the pastry completely. - Blend the roasted pumpkin, add brown butter, sugar, flour, nutmeg, cinnamon, vanilla, and eggs until smooth. - Fill the pastry case with the pumpkin mixture. - Create a lattice with leftover pastry strips on top of the pie, brush with beaten egg, and bake for 45-50 minutes until golden. - Dust with icing sugar and cinnamon before serving.

Similar Recipes