ingredients |
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Pastry |
1 1/4 cup gluten free flour |
1/4 tsp salt |
6 tbsp cold butter |
4-6 tbsp ice cold water |
Filling |
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
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) | |
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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 |