

Gluten Free Pumpkin Pie
About this recipe:
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.
Equipment:
20cm/8” round tart or flan dish, ceramic baking beans, 2 x mixing bowls, parchment paper, oven tray, food processor and pastry blender
Ingredients:
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
Method:
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
- Pre-heat the oven if roasting the pumpkin.
- 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.
- When cold enough to handle, remove and discard the pumpkin skin, and put the pulp into a food processor.
- Pulse the pumpkin into a smooth purée.
Gluten Free Sweet Pastry
- Lower the oven temperature to 190°C, Fan 170°C, 375°F, Gas 5.
- Rub some butter around the inside of a 20cm/8” tart or flan dish.
- Put the flour, icing sugar and xanthan gum into a bowl, stir to combine then sieve into a mixing bowl.
- Chop the butter into cubes and add them to the bowl.
- Using a fork or pastry blender, work the butter cubes and flour together until the mixture resembles fine breadcrumbs.
- Break the egg into the bowl and stir to combine, adding just enough orange juice to make a slightly sticky dough.
- Cover and leave to rest for 15 minutes.
- Using your hands, gather everything together to form a soft ball of pastry dough.
- Dust the work surface with flour, put the pastry in the middle and sprinkle it with more flour.
- 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.
- Cut away any pastry that hangs over the edge of the dish.
- 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.
- Scatter the ceramic baking beans (or rice or flour) over the parchment paper, spreading them evenly over the surface.
- Bake for 10-12 minutes, remove from the oven and carefully lift the parchment paper and contents off the pastry.
- Return the pastry to the oven and cook for a further 4-5 minutes.
Pumpkin Pie Filling
- Put the milk, sugar, maple syrup, egg and mixed spice into a bowl and beat together well.
- Add this to the pumpkin in the food processor and pulse until smooth.
- Pour the filling into the prepared pastry case.
- Bake for 30–35 minutes.
- Delicious served warm or chilled with some whipped cream.
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Nancy Ramone
Wow! A big golden moon of pumpkin goodness! Followed the recipe exactly and it turned out perfectly. Definitely one that we will be making again, Thanks!
Reviewing: Gluten Free Pumpkin Pie