Pumpkin Pie

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Serves: 10
Prep: 30 minutes
Cook: 55 minutes
 
ingredients

Pastry

1 1/4 cup gluten free flour

170 g

1/4 tsp salt

6 tbsp cold butter

100 g

4-6 tbsp ice cold water

Filling

1 3/4 cups canned pumpkin

425 g

½ cup brown sugar

115 g

⅓ cup white sugar

70 g

2 tsp cinnamon

1 tsp ground ginger

¼ tsp ground cloves

Pinch of nutmeg

1 ⅓ cups lactose free heavy cream

330 g

2 eggs plus 1 extra egg yolk

Method

  1. To prepare the pastry, add gluten-free flour and salt to a large mixing bowl and whisk to combine. Add the cold butter in and work gently with your fingers until the mixture resembles fine breadcrumbs 

  2. Next add ice cold water one tablespoon at a time and use a wooden spoon to stir. Only add as much water as you need to help it come together.
  3. Once a loose dough is formed, bring together with your hands into a 1/2 inch thick disc. Wrap with plastic wrap and refrigerate for a minimum 30 minutes, up to 2 days. 

  4. To roll out the pastry, lightly flour a clean surface - Use a rolling pin to gently roll it into the shape of your pie pan. If it starts to crack or come apart, don’t stress – you can fix it with your hands once you get it in the pan. 

  5. Gently transfer the crust into the pie tin so the edges just overhang the tin - gently work the crust into the tin until it's shaped well - any cracks or holes can be mended with any extra dough from the overhang 

  6. Preheat oven to 170 degrees celcius/335 fahrenheit

  7. To make the filling, whisk together the canned pumpkin, sugars and spices in a mixing bowl 

  8. Add cream to the mixture and whisk to combine

  9. Whisk eggs in one at a time, mixing just enough to incorporate. 

  10. Pour filling into prepared pie crust and transfer to oven 

  11. Bake for 45 - 55 minutes or until the centre is set but still has a slight jiggle

  12. Once done, cool on a wire wrack for 3 or so hours before cutting into slices to serve 

Nutrition Information (per serve)
Energy 1427 Kj / 341 cal
Protein 3.59g
Carbohydrates 28.61g
Sugar 15.46g
Total Fat 23.17g
Saturated Fat 14.48g
Fibre 4.65g
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