I have been making pumpkin pie every autumn for a few years now, and I thought… well it’s about time to pop the recipe on to the blog!

I am UK based, so I know it isn’t very common over here, but I really enjoy making it. This serves 8 people, and gives a very generous slice. It will last in the fridge for around 3-5 days, and is perfect warmed up for 30 seconds in the microwave with squirty cream!

To make it, you will need some tinned pumpkin puree. Sometimes you can get it in the US aisle of the supermarkets if your Tesco or Sainsbury’s have it. But I buy mine from amazon. 

Gluten free pastry is something I used to really struggle with making, and it is more delicate than ‘ordinary’ pastry made with wheat flour. So what the best thing to do is make the dough a little bit sticky! Gluten free flour absorbs loads of moisture and this can lead to it cracking and being un-rollable. So what I do to make it a little sticky is add a beaten egg, and a little bit of water to make it that stickier consistency. 

Oh – and make sure you chill the dough to get the best results.

So here we go!

Gluten free pumpkin pie recipe: Serves 8

Ingredients

For the pastry crust 

• 150g cold unsalted butter, cut into cubes
• 300g plain gluten free flour
• 1tsp Xanthan Gum
• 2tbsp powdered sugar
• 1 Medium beaten egg

For the filling

• 1 tin of pumpkin puree
• 300g Condensed milk 
• 2 Medium Eggs
• 170g Granulated sugar
• 2tsp Mixed spice (or 1tsp cinnamon, 1/2tsp Ginger, 1/4tsp ground cloves and 1/4tsp nutmeg)

Method

To make the pastry:

1. Rub together the flour, xanthin gum and butter until it forms a chunky breadcrumb like texture.
2. Make a well in the centre and mix in the egg. Your dough needs to be a little bit sticky so add in some cold water  if you need to. 
3. Wrap the dough up in clingfilm and chill for 15-20 minutes in the fridge.
4. Roll out to around 1cm width, and then transfer this to a flan/pie dish.
5. Prick the base with a fork several times, and get ready to blind bake. If you have greaseproof paper and baking beans, you can use these, but if you don’t then don’t fret, cos I never have them either and it turns out fine.

To make the filling and final bake:

1. Whisk all of the filling ingredients together until well combined. That’s it.
2. Pour this into the flan tin and then loosely cover the top with foil. I usually fold it a little bit to make a teepee over the top. This stops the filling from sticking to the foil. The foil stops the pie from catching and going too brown in the oven. 
3. Bake this for 50 minutes at 170*c. After 30 minutes, remove the foil. 
4. Leave to fully cool, slice into 8 pieces and serve with squirt cream!

Happy baking! Geo xx 

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