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Gluten Free Chestnut Pastry Pumpkin Pie Recipe

Pumpkin Pie is the perfect pudding to serve at Halloween, Thanksgiving or Christmas. And just because you or your loved one is gluten free doesn't mean you can't have this most celebrated American dessert. This easy recipe shows you how to make your own gluten-free sweet shortcrust pastry and pumpkin puree, to make perhaps the best pumpkin pie in the world. Personally, I can't say what I like the most : the amazingly crumbly nutty sweet pastry or the spicy and mellow pumpkin pudding. Both. Be generous with the spices, and as always when making gluten-free pastry, be as gentle as possible while rolling and handling it, as it is very delicate. I like to use this combination of rice, maize and chestnut flours for my gluten-free pastry, but you could use a different combination of gluten-free flours. The chestnut adds a touch of Autumn deliciousness, and goes wonderfully well with the cinnamon.

Customer Rating:
5.0 (2 votes)

Posted by: michael
On:

Cuisine

American

Time

1 - 2 hrs

Skill Level

Advanced

Serves

8

Courses etc.

Baking Sweet
Recipes for kids

You will need

IngredientAdd
Gluten Free Pastry :
100g organic rice flour More products
50g organic maize flour More products
50g organic chestnut flour More products
1 Tbsp icing sugar OR

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1 Tbsp xylitol finely ground to icing sugar consistency

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pinch sea salt More products
1 tsp cinnamon, optional More products
100g organic salted or unsalted butter Available only in our Edinburgh shops More products
1 egg, beaten

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For the pumpkin filling / pudding :
1 large organic pumpkin OR

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1 large organic butternut squash OR More products
2 organic red Hokkaido squashes More products
4 Tbsp or 60ml canadian maple syrup

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5 Tbsp or 75g agave sugar OR

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5 Tbsp or 75g coconut palm sugar More products
2 tsp ground cinnamon, as above More products
1 tsp ground organic ginger More products
1/2 tsp ground cloves More products
1/2 tsp ground nutmeg More products
2 Tbsp or 30ml white or golden rum, optional
2 eggs, as above
100ml organic single cream, plus more to whip

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Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Preheat your oven to 200C / 400F. Halve the pumpkin or squash, remove the seeds and roughly cut into large pieces. Place skin-side up in a baking tray and , cover with aluminium foil and bake at 200C or 400F for about 45 minutes or until the squash is soft.
  • Once cooked, allow the pumpkin to cool a little before peeling the skin off or scooping the flesh. You want about 450g of pumpkin flesh ; keep any extra you have to make pumpkin soup or another delicious recipe. You can also freeze to use next time you make pumpkin pie.
  • Place the cooked pumpkin flesh into a blender or food processor and blend until smooth. Set aside.
  • To get rid of the excess moisture, pour the pumpkin puree into a fine sieve or a sieve lined with muslin cloth. Place the sieve over a bowl and allow the pumpkin puree to slowly drain for at least a couple of hours.
  • Combine the flours, sugar and sea salt by hand or in a food processor. Add the cold butter (chopped into small cubes or grated) and process briefly. Add the egg and mix until just combined.
  • Carefully roll the pastry to a thickness of about 3mm and line a prepared 23cm tart tin. Alternately, you can roughly flatten the pastry and use your fingers to stretch it to fit the tart tin.
  • Put the pumpkin puree in a bowl along with the maple syrup and the sugar, the spices and the rum if using. Taste for sweetness, adding more maple syrup if necessary, then stir the eggs and half the cream in. Add the cream as needed to reach a thick creamy consistency.
  • Pour the pumpkin filing over the prepared pastry and bake for about 45 minutes, until the filling is set. Allow to cool for at least a hour before serving warm or cold.
  • Serve as is, sprinkled with icing sugar or with a dollop of whipped cream and a sprinkle of cinnamon.

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