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.
Sift the flour and sugar into a bowl, and then add the cubed butter.
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.
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.
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
Mix the sugar, cinnamon, salt, ginger and cloves together in a small bowl.
In a large bowl, beat the eggs until fluffy, and then stir in the pumpkin and sugar mixture
Gradually stir in evaporated milk, and then pour into your pie shell.
Bake in an oven preheated to 220°c for 15 minutes, remove from oven and allow the pie to cool on the kitchen counter.