Gluten Free Pumpkin Pie

gluten free pumpkin pie

Those who know me know that I love anything traditionally autumnal or wintery, and because we’ve had a can pf pureed pumpkin in our cupboard forever, i decided to try my hand at making a gluten free pumpkin pie.

It was my first attempt at making a pie, and I think it turned out pretty well, pastry included! To be honest, I thought there would’ve been tears, but nah, it was all good; my first attempt at gluten free pastry was a success and I’m very pleased. I think Phillip thought there were going to be tears as well, because he spent a fair bit of time hovering around the kitchen, just in case he needed to come in and take over the baking, after I fucked it up and huffed off in a sulk.

For this post, i wanted to share the pumpkin pie recipe I used, because it’s pretty damned delicious.

The pastry can be used for sweet or savoury dishes and if you want to make it with gluten, you can use normal flour instead (the original recipe for the pastry wasn’t gluten free, I just substituted it for Edmonds plain gluten free flour).

I also substituted the spices in the pie filling for some pumpkin pie spice I made before Christmas (because pumpkin pie spice all the things). if you’d like the recipe for that, let me know.

Gluten Free Pumpkin Pie
Print Recipe
Servings Prep Time
8 slices 15 minutes
Passive Time
3 hours
Servings Prep Time
8 slices 15 minutes
Passive Time
3 hours
Gluten Free Pumpkin Pie
Print Recipe
Servings Prep Time
8 slices 15 minutes
Passive Time
3 hours
Servings Prep Time
8 slices 15 minutes
Passive Time
3 hours
Ingredients
Short Pastry
Pumpkin Pie Filling
Servings: slices
Instructions
Pastry
  1. Sift the flour and sugar into a bowl, and then add the cubed butter.
    gluten free short pastry
  2. rub the butter into the flour until it resembles breadcrumbs and then gently knead into a stiff dough using a little cold water to bind.
  3. Wrap the pastry in glad wrap, and place in the fridge for a couple of hours to firm up (overnight is best). DO NOT skip this step, you need to firm gluten free pastry in the fridge, otherwise it will fall apart when you bake it.
  4. Once firm, take out of the fridge and blind bake in an oven preheated to 180°c for about 15 minutes. Remove from the oven and let the pastry cool before putting in the pie filling.
Pumpkin Pie Filling
  1. Mix the sugar, cinnamon, salt, ginger and cloves together in a small bowl.
  2. In a large bowl, beat the eggs until fluffy, and then stir in the pumpkin and sugar mixture
    gluten free pumpkin pie
  3. Gradually stir in evaporated milk, and then pour into your pie shell.
  4. Bake in an oven preheated to 220°c for 15 minutes, remove from oven and allow the pie to cool on the kitchen counter.
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Spiced Shortbread

spiced shortbread

Last night, I decided to make some cookies. I had seen a recipe for spiced shortbread and thought it sounded delicious, so wanted to see if I could make a gluten free version.

These turned out wonderfully well, and I thought it would be nice to share the recipe with you guys as they make great Christmassy treats – either for yourself, or for someone else if you’re feeling generous.

To make them gluten free we substituted the plain flour with EDMOINDS gluten free plain flour, although you could try using any plain gf flour you have on hand)

spiced shortbread
Spiced Shortbread
Print Recipe
Spiced Shortbread. These cookies are a great Christmas treat (either for yourself, or someone you know).
Servings
20 small cookies
Servings
20 small cookies
spiced shortbread
Spiced Shortbread
Print Recipe
Spiced Shortbread. These cookies are a great Christmas treat (either for yourself, or someone you know).
Servings
20 small cookies
Servings
20 small cookies
Ingredients
Servings: small cookies
Instructions
  1. Preheat oven to 180°C
  2. In a bowl cream butter and sugar until pale and fluffy. We used our stand mixer, but you can beat the butter and sugar by hand (it'll take about five minutes).
    spiced shortbread
  3. In a separate bowl, sift flour and spices before folding in the creamed butter until a soft dough starts to form (fold with your hands, and be careful not to overwork the dough).
  4. Sprinkle a dry, clean surface with sugar and gently roll the dough out with a rolling pin until it is about 1cm thick. Sprinkle the dough with extra sugar to avoid it sticking to the rolling pin if needed.
    spiced shortbread
  5. Cut with cookie cutters and the place the shortbread onto an oven tray lined with baking paper
    spiced shortbread
  6. Bake for 10 - 15 minutes, or until golden brown.
    spiced shortbread
Recipe Notes

If you decide to make these, let me know in the comments how these turned out for you.

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