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Gluten Free Pumpkin Pie


1 Rating

30-35 minutes 1 pumpkin pie Gluten,Wheat,Nuts Vegetarian

About this recipe:

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Sweet and aromatic, pumpkin pie is a popular autumnal treat when pumpkins and squash are plentiful. You could use the cut out pieces from making a Halloween jack-o’-lantern (but avoid using any stringy bits) to make this delicious desert. This recipe is also ideal if you are preparing for a Gluten Free Thanksgiving. If you do not have pumpkin or pumpkin puree, then butternut squash will work just as well.


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20cm/8” round tart or flan dish, ceramic baking beans, 2 x mixing bowls, parchment paper, oven tray, food processor and pastry blender


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Pumpkin Puree
350g pumpkin or squash
oil, for tray

Gluten Free Sweet Pastry
100g FREEE Plain White Flour
1 tbsp icing sugar
¼ tsp FREEE Xanthan Gum
50g butter
1 egg
1-2 tbsp orange juice
butter, for tin
flour, for dusting
whipped cream, to serve

Pumpkin Pie Filling
75ml evaporated milk
50g sugar
2 tbsp maple syrup
1 egg
2 tsp mixed spice


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220˚C, Fan 200˚C, 425˚F, Gas 7 for roasting the pumpkin

190°C, Fan 170°C, 375°F, Gas 5 for cooking the pastry case 

Pumpkin Purée

  1. Pre-heat the oven if roasting the pumpkin. 
  2. Chop the pumpkin into small pieces, put the pieces onto a lightly oiled oven tray and bake for 40 minutes until soft. Or put the pumpkin pieces into a pan of water, simmer over a medium heat until soft and drain. 
  3. When cold enough to handle, remove and discard the pumpkin skin, and put the pulp into a food processor.
  4. Pulse the pumpkin into a smooth purée.

Gluten Free Sweet Pastry 

  1. Lower the oven temperature to 190°C, Fan 170°C, 375°F, Gas 5.
  2. Rub some butter around the inside of a 20cm/8” tart or flan dish.
  3. Put the flour, icing sugar and xanthan gum into a bowl, stir to combine then sieve into a mixing bowl.
  4. Chop the butter into cubes and add them to the bowl.
  5. Using a fork or pastry blender, work the butter cubes and flour together until the mixture resembles fine breadcrumbs.
  6. Break the egg into the bowl and stir to combine, adding just enough orange juice to make a slightly sticky dough. 
  7. Cover and leave to rest for 15 minutes.
  8. Using your hands, gather everything together to form a soft ball of pastry dough.
  9. Dust the work surface with flour, put the pastry in the middle and sprinkle it with more flour.
  10. Roll out the pastry into a circle 5cm/2” larger than your dish and lift it into the dish OR simply press the pastry into the dish using your fingers.
  11. Cut away any pastry that hangs over the edge of the dish. 
  12. Prick the pastry all over with a fork. Lay a large piece of parchment paper over the raw pastry, making sure all the edges are covered.
  13. Scatter the ceramic baking beans (or rice or flour) over the parchment paper, spreading them evenly over the surface. 
  14. Bake for 10-12 minutes, remove from the oven and carefully lift the parchment paper and contents off the pastry.
  15. Return the pastry to the oven and cook for a further 4-5 minutes. 

Pumpkin Pie Filling

  1. Put the milk, sugar, maple syrup, egg and mixed spice into a bowl and beat together well.
  2. Add this to the pumpkin in the food processor and pulse until smooth.
  3. Pour the filling into the prepared pastry case.
  4. Bake for 30–35 minutes.
  5. Delicious served warm or chilled with some whipped cream.

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