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Gluten Free Pumpkin Pie

Makes 200g sweet pastry to make a 20cm/8” sweet pastry case

Sweet and aromatic, pumpkin pie is a popular autumnal treat when pumpkins and squash are plentiful. You could use the cut-out pieces from making a Halloween jack-o'-lantern (but avoid using any stringy bits) to make this delicious dessert. This recipe is also ideal if you are preparing for a Gluten-Free Thanksgiving.

Free from Gluten, Soya, Wheat, Nuts


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  1. Pre-heat the oven.
  2. Chop the pumpkin into chunks, put the pieces onto a lightly oiled oven tray and bake for 40 minutes until soft.
  3. Remove from the oven and leave the pumpkin to cool completely.
  4. Reduce the oven temperature to 190°C, Fan 170°C, 375°F, Gas 5.

Gluten Free Sweet pastry

  1. Line a 20cm/8”tart or flan dish with parchment or rub the edges with butter and pre-heat the oven.
  2. Sieve the flour, sugar and xanthan gum into a large bowl and stir to combine.
  3. Add the butter and using a fork or pastry blender to work them together until the mixture resembles fine breadcrumbs.
  4. Add the egg and mix it in.
  5. Using your hands, gather everything together to form a soft ball of pastry dough.
  6. Roll out the dough between two pieces of parchment or film, remove the film and transfer it to the prepared dish. Or simply press the dough into the dish using your fingers.
  7. Cut away any pastry that hangs over the edge of the dish.
  8. Prick the pastry all over with a fork.
  9. Chill the prepared pastry until required.

Blind Baking

  1. Pre-heat the oven.
  2. Lay a large piece of parchment over the raw pastry, making sure all the edges are covered.
  3. Scatter the ceramic baking beans (or rice or flour) over the parchment, spreading them evenly over the surface.
  4. Bake for 10-12 minutes, remove from the oven and carefully lift the parchment and contents off the pastry.
  5. Reduce the oven temperature to 180°C, Fan 160°C, 350°F, Gas 4.

Pumpkin pie

  1. Remove and discard the pumpkin skin.
  2. Put the soft pumpkin into a kitchen blender.
  3. Add the sugar, milk, egg and mixed spice and pulse into a smooth puree.
  4. Pour the filling into the prepared pastry case.
  5. Bake for 45 – 50 minutes.
  6. Delicious served warm or chilled.


20cm/8” round tart or flan dish, 2 cups ceramic baking beans, rice or flour, parchment paper, oven tray lightly oiled, kitchen blender.


220˚C, Fan 200˚C, 425˚F, Gas 7 for roasting the pumpkin 190°C, Fan 170°C, 375°F, Gas 5 for cooking the pastry case 180°C, Fan 160°C, 350°F, Gas 4 for cooking the pumpkin pie

Cooking time

45-50 minutes

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