Pumpkin Pie #glutenfree #glutenfreerecipe #glutenfreebaking

Pumpkin Pie is synonymous with Thanksgiving! This traditional dessert may be served warm or cold with whipped cream.This delicious treat can be baked for any occasion and is suitable for all seasons.

Pastry

Ingredients:

180g Butter - softened1 Egg - lightly beaten
1 teaspoon Caster Sugar
2.5 cups gluten-free Plain Flour
1/4 cup Iced Water
Pinch of Salt

Method:

Preheat oven to 180C
Place salt, sugar and flour into a large bowl.
Add butter.
Rub the butter into the dry ingredients until it resembles crumble.
Add egg and iced water, knead the dough until smooth -  add a little extra flour or water if too dry/ wet.
Spray a 22cm pie tin with a little oil.
Roll pastry dough between 2 layers of baking paper until required size to line tin.
Lift pastry into the tin, ease into side, trim edge. Lightly prick pastry base with fork, refrigerate about 20-30 minutes.
Put into the oven and bake in 180C for 15 minutes.

Filling

Ingredients:

 

1.5 cup Pumpkin Mash - warm

1 cup Milk
1 whole Egg
2 Egg Yolks
1/4 cup gluten-free Plain Four or Rice Flour
1/2 cup Caster Sugar
1/2 teaspoon Salt 

Method:

Prepare the filling while the pastry shell is cooking!
Place all ingredients in a large bowl.
Beat until smooth using an egg whisk. 
Push mixture through sieve using wooden spoon.
Remove pastry from oven. 
Pour the filling mixture into the pastry shell. 
Bake at 170C for another 25-30 minutes. 
Remember do not over bake. Check the middle and when the filling is set, the pie is cooked.
Remove pie from oven and set aside to cool.
Serve warm or cold with whipped cream.
Ground nutmeg can be added to the filling or sprinkled on top before serving.

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