Easy Gluten Free Pumpkin Pie

The first pumpkins have started appearing in the shops, which means an excuse to bake pumpkin pie! This is actually a recipe I have shared before on my previous blog, but it’s so good I thought it needed sharing again. And now, if you have to eat gluten free you don’t need to miss out on pumpkin pie any more!

Ingredients

For the pastry

• 250g gluten free plain flour, e.g. from Schär or Dove’s Farm
• 100g butter
• a pinch of salt
• 2-4 tablespoons of cold water

For the filling

• 400g pumpkin puree*
• 3 medium sized eggs
• 80g light brown sugar
• 40g caster sugar
• 2 teaspoons pumpkin spice**
• 220ml double cream

*You can either make your own pumpkin puree by first roasting your pumpkin in the oven (de-seeded and peeled) for about 45 minutes, then blending it in a food processor with a little water. Or, if you can find any, take a short cut and use a tin of pumpkin puree, e.g. Libby’s.

**To make your own pumpkin spice, mix together 2 parts ground cinnamon, 1 part ground ginger, and half a part each of ground allspice and ground nutmeg. If you just want to make enough for this recipe, then it’s: 1 tsp cinnamon/ 0.5 tsp ginger/ 0.25 tsp each of allspice and nutmeg. If you think you’ll be baking with pumpkins spice a lot, then I recommend scale it up and making a wee tub full, e.g. 2 Tbsp cinnamon/ 1 Tbsp ginger/ 0.5 each of allspice and nutmeg.

Directions

• For the pastry, rub together the flour, salt and butter until you have something resembling coarse bread crumbs, then add enough water to make a smooth dough. Chill in the fridge for 15 minutes.
• Pre-heat over to 180 C/ or 160 C for a fan oven.
• Press the pastry into an approx. 25cm large pie dish. Usually, you would roll out your dough first and then place it in the dish, but I find that gluten free dough just falls apart if you do that, so I just put the ball of dough in my dish, squash it down, then work it with my fingers in to the corners.
• Blind bake for 15 minutes, then take out the oven again. Careful not to burn yourself!
• Mix together all the filling ingredients and pour in to the pastry case.
• Bake for 45-50 minutes or until an inserted knife comes out clean.
• Allow to cool before serving (it’s tempting to eat warm, but it will fall apart). Tastes great with whipped cream or vanilla ice cream!

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