Pumpkin Pie Recipe

Gluten-free • Dairy-free

Serves:

6–8

Prep:

25 minutes, plus making the pastry

Cook:

1 hour 30 minutes

Ingredients

1.5kg/3lb 5oz pumpkin, sliced into 16 wedges, deseeded and fibres removed
Dairy-free margarine, for greasing
Sweet Shortcrust Pastry Mix (see below), for dusting
1 recipe quantity Sweet Shortcrust Pastry (see below)
85g/3oz/½ cup less 1 tbsp caster (superfine) sugar
1 tsp ground cinnamon
½ tsp freshly ground nutmeg
50ml/1.fl oz/scant ¼ cup dairy-free cream
2 large eggs

Method

1. Preheat the oven to 180°C/350°F/gas 4. Put the pumpkin on a baking sheet, skin-side down, and bake for 40 minutes or until cooked through. Remove from the oven and leave to cool for 5 minutes or until cool enough to handle, then scoop the flesh into a food processor and discard the skin.

2. Grease a loose-based 20cm/8in tart tin with margarine and line the base with baking parchment.

3. Liberally dust a chopping board with sweet shortcrust pastry mix and, using a rolling pin, roll out the pastry to a circle slightly larger than the tart tin, to allow enough pastry for the sides, and trim around the edges to neaten. Be careful as the pastry will still be slightly sticky. Ease the pastry into the tin, pressing down carefully to remove any air pockets. If the dough looks too fragile to lift, simply place the tin face-down on top of the pastry and turn the board over to drop the pastry into it. Neaten the edges again, then prick the base all over with a fork. Line the pastry case with a piece of baking parchment and cover with baking beans. Bake for 8–10 minutes until just starting to turn golden Remove the parchment and beans and bake for another 2 minutes. Remove from the oven.

4. Meanwhile, blend the pumpkin flesh for 5 minutes or until pureed. Add the sugar, cinnamon, nutmeg and cream and blend well, then add the eggs and blend until well mixed Pour the filling into the pastry case. Bake for 10 minutes, then cover with a piece of baking parchment to help prevent the pastry from turning too brown. Bake for another 20–25 minutes until the filling is just set but still a little wobbly. Remove from the oven and leave to cool in the tin for 5 minutes, then ease it out onto a plate and serve.

Recipe courtesy of The Ultimate Gluten Free, Dairy Free Collection by Grace Cheetham, published by Nourish.

Sweet shortcrust pastry mix

Gluten-free • Dairy-free • Sugar-free • Soya-free • Egg-free • Vegan

Prep:

5 minutes

Ingredients

75g/2¾oz/heaped ⅓ cup brown rice flour
40g/1½oz/scant ⅓ cup maize flour
35g/1¼oz/⅓ cup gram (chickpea) flour
1 tsp xanthan gum
50g/1¾oz/½ cup ground almonds

Method

Sift the flours and xanthan gum into a large mixing bowl. Add the ground almonds and mix together.

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