A thanksgiving classic! This low FODMAP pumpkin pie can be made with canned or fresh pumpkin puree and will go down a treat!
1 1/4 cup gluten free flour
1/4 tsp salt
6 tbsp cold butter
4-6 tbsp ice cold water
1 3/4 cups canned pumpkin
½ cup brown sugar
⅓ cup white sugar
2 tsp cinnamon
1 tsp ground ginger
¼ tsp ground cloves
Pinch of nutmeg
1 ⅓ cups lactose free heavy cream
2 eggs plus 1 extra egg yolk
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
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.
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.
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.
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
Preheat oven to 170 degrees celcius/335 fahrenheit
To make the filling, whisk together the canned pumpkin, sugars and spices in a mixing bowl
Add cream to the mixture and whisk to combine
Whisk eggs in one at a time, mixing just enough to incorporate.
Pour filling into prepared pie crust and transfer to oven
Bake for 45 - 55 minutes or until the centre is set but still has a slight jiggle
Once done, cool on a wire wrack for 3 or so hours before cutting into slices to serve
|Nutrition Information (per serve)
|1427 Kj / 341 cal