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Gluten Free Pumpkin Pie

Makes 1 pumpkin pie

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 desert. This recipe is also ideal if you are preparing for a Gluten Free Thanksgiving.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • PUMPKIN PUREE
  • 350g pumpkin or squash
  • oil, for tray
  • GLUTEN FREE SWEET PASTRY
  • 100g FREEE Plain White Flour
  • 1 tbsp icing sugar
  • ¼ tsp FREEE Xanthan Gum
  • 50g butter
  • 1 egg
  • 1-2 tbsp orange juice
  • butter, for tin
  • flour, for dusting
  • whipped cream, to serve
  • PUMPKIN PIE FILLING
  • 75ml evaporated milk
  • 50g sugar
  • 2 tbsp maple syrup
  • 1 egg
  • 2 tsp mixed spice

Pumpkin Purée

  1. Pre-heat the oven if roasting the pumpkin.
  2. Chop the pumpkin into small pieces, put the pieces onto a lightly oiled oven tray and bake for 40 minutes until soft. Or put the pumpkin pieces into a pan of water, simmer over medium heat until soft and drain.
  3. When cold enough to handle, remove and discard the pumpkin skin, and put the pulp into a kitchen blender.
  4. Pulse the pumpkin into a smooth purée.

Gluten Free Sweet Pastry

  1. Lower the oven temperature to 190°C, Fan 170°C, 375°F, Gas 5.
  2. Rub some butter around the inside of a 20cm/8” tart or flan dish.
  3. Put the flour, sugar and xanthan gum into a bowl, stir to combine then sieve into a mixing bowl.
  4. Add the butter and using a fork or pastry blender, work them together until the mixture resembles fine breadcrumbs.
  5. Add enough orange juice and stir to make a slightly sticky dough.
  6. Cover and leave to rest for 15 minutes.
  7. Using your hands, gather everything together to form a soft ball of pastry dough.
  8. Dust the work surface with flour, put the pastry in the middle and sprinkle it with more flour.
  9. Roll out the pastry into a circle 5cm/2” larger than your dish and lift it into the dish OR simply press the pastry into the dish using your fingers.
  10. Cut away any pastry that hangs over the edge of the dish.
  11. Prick the pastry all over with a fork. Lay a large piece of parchment over the raw pastry, making sure all the edges are covered.
  12. Scatter the ceramic baking beans (or rice or flour) over the parchment, spreading them evenly over the surface.
  13. Bake for 10-12 minutes, remove from the oven and carefully lift the parchment and contents off the pastry.
  14. Return the pastry to the oven and cook for a further 4-5 minutes.

Pumpkin Pie Filling

  1. Put the milk, sugar, maple syrup, egg and mixed spice into a bowl and beat together well.
  2. Add this to the pumpkin in the food processor and pulse until smooth.
  3. Pour the filling into the prepared pastry case.
  4. Bake for 30–35 minutes. 
  5. Delicious served warm or chilled with some whipped cream.

Equipment

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

Temperature

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 

Cooking time

30-35 minutes

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Ingredients

Change Quantities:
  • PUMPKIN PUREE
  • 350g pumpkin or squash
  • oil, for tray
  • GLUTEN FREE SWEET PASTRY
  • 100g FREEE Plain White Flour
  • 1 tbsp icing sugar
  • ¼ tsp FREEE Xanthan Gum
  • 50g butter
  • 1 egg
  • 1-2 tbsp orange juice
  • butter, for tin
  • flour, for dusting
  • whipped cream, to serve
  • PUMPKIN PIE FILLING
  • 75ml evaporated milk
  • 50g sugar
  • 2 tbsp maple syrup
  • 1 egg
  • 2 tsp mixed spice

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