Gluten Free Pumpkin Pie

 

gluten free pumpkin pie

It’s strange – when I was small, I HATED pumpkin.

I’d turn up my nose and cringe at the thought of its taste. Yuk. My grandpa and I thought it was the most revolting vegetable that ever existed. (This was before I knew what brussel sprouts were.)

And now, two decades later – I can’t seem to get enough of it. Pumpkin fritters, pumpkin mash (with creamed spinach of course), pumpkin pie, pumpkin soup….mmmm!

Last year this time I made a pumpkin pie for the first time. Some of my blogging friends are American and I’d see all their Thanksgiving plans and menus and thought it would be a fun pie to try. It came out pretty well, except for the base which was made from ginger cookies (not sure what I was thinking).

This year I made the pie again, only this time I made the pie base from scratch as well – something I’d never done before. It was good… really, really good. I’m going to make another one for the Christmas holidays, can’t wait! 🙂

If you’re making this pie these holidays, I suggest turning on some Boney M, and enjoying a cup of spicy tea or whatever tantilises your taste buds to get you in the spirit. The pie crust takes a bit of time, but TRUST me, it’s worth every second!

Here’s the recipe:

Gluten free pumpkin pie

Serves: 8

What you’ll need:

Pie crust

1½  cups of gluten free flour

1 t salt

2 T brown sugar

2 – 4 T water

½ cup of butter

Pie filling

1 tin of evaporated milk

2 cups mashed, cooked pumpkin (I got a 1kg pumpkin to be safe and that was enough)

2 eggs, beaten

¾ cup brown sugar

½ t ground nutmeg

½ t cinnamon

½ t ground ginger *

½ t salt

 * If you can’t find ground ginger, just add a little extra cinnamon and nutmeg instead

Pie topping

200 ml fresh cream

1 T castor sugar

5 ml vanilla essence

 

Let’s get started!

Pie crust

  1. Spray a round pie dish with non-stick spray and set aside.
  2. Preheat the oven to 180°C.
  3. Put the butter and water in the freezer for 15 minutes to get cold.
  4. After 15 min, mix all the pie crust ingredients together in a blender or by hand. Don’t make the pastry too wet, I found that 2 tablespoons of the water was plenty so just see what feels good to you.
  5. Mold the dough into a ball, wrap in plastic and put into the fridge for 1 hour.
  6. Roll the dough between two pieces of wax/baking paper sprinkled with a bit of flour to prevent sticking. This helps a lot when lifting the pastry into the pie dish!
  7. Gently line the pie dish with the pastry and put into the freezer for 30 minutes.
  8. Brush a sheet of tinfoil with some butter and place the butter side down on the pastry. This helps to prevent sticking. Then fill the pie with rice or dry beans and blind bake for 5 minutes.
  9. Remove the tinfoil and rice/beans (you can put these into a container and save them for the next time you bake a pie). Poke the pastry a few times and bake again for 5 minutes.
  10. Let the pie crust cool 100% before filling.

Pie filling

  1. If you’ve turned off the oven, preheat it to 200°C or just turn it up 20 degrees if you’ve left it on.
  2. For this recipe, I used fresh pumpkin, but you can use canned too. If you’re using fresh, cut the pumpkin into medium slices and place onto a sprayed baking sheet. Roast in the oven for +/- 30 minutes, until the pumpkin is slightly brown and soft. Place pumpkin pieces into a large bowl and mash.
  3. Add the evaporated milk, eggs, brown sugar and spices to the pumpkin and mix together until all combined. I just used a spoon, but if you want it extra smooth, use a blender or hand beater.
  4. Pour the mixture into the prepared pie crust and bake for 40 minutes. The pie is done when you can remove a knife clean, 1 cm from the edge.
  5. Let the pie cool and then place in the fridge for a few hours until serving. I baked mine the day before and it was perfect.

Pie topping

  1. Beat the cream, sugar and vanilla essence together and put it into a piping bag.
  2. Decorate the pie with cream however your heart desires!

Perfect as a dessert, tea time treat, lunch, light supper…. actually, ANY TIME treat!

P.S. The crust comes out perfectly. The first time (and only time I snapped a photo) I burnt the crust a little as I put the pie crust in for a long time and then baked it again with the filling. Big mistake. You just need to prebake for a few min and then bake again with the filling and voila! You have a piece of pumpkin pie heaven 🙂

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4 Replies to “Gluten Free Pumpkin Pie”

  1. That pie looks amazing! I didn’t like pumpkin as a kid either, and now I can’t get enough of it! My favorite is pumpkin cake, but I’ll eat anything pumpkin!

    Have you ever tried a brussles sprout slaw? I’m typically not a fan of those sprouts, but in a slaw, with an oil and vinegar dressing, some hazelnuts and dried cherries – the whole family (including the kids) gobble it up!
    Rhonda recently posted…Chex Out This MixMy Profile

    1. Melanie Chisnall says: Reply

      OMG Rhonda, that sounds AWESOME! I’ve got to try that, especially now that it’s summer here – maybe a side for Christmas lunch?! Thanks for letting me know about it… Can’t wait to give it a try 🙂

  2. I love pumpkin pie so why not, right? I’ll give it a try. Thanks Mel and I hope you are having a great week.

    1. Melanie Chisnall says: Reply

      Thanks Bill and happy 1 December! I hope you had a great Thanksgiving 🙂

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