It could be the season, but I am obsessed with everything pumpkin at the moment: pumpkin fritters, pumpkin soup and delicious pumpkin curry have been regular features in our home. But I’ve never made pumpkin pie – in fact; I only had pumpkin pie for the first time recently at a friend’s birthday lunch. It’s not a typical dish you’ll find on a South African menu, but that only inspired me more to try it. This is my gluten-free pumpkin pie – and it’s an accompaniment to a main meal rather than a dessert, even though it looks pretty enough to be one.
My Latest Favourite Gluten-Free Pumpkin Pie Recipe
I found the gluten-free crust recipe on A Little Sanity. I adapted it slightly because my all-purpose gluten-free flour needed less water. You will need to adjust it as necessary to get a dough that is good to work with.
For the crust:
- 2 Cups of Gluten Free Flour
- 1/2 Cup of Butter at room temperature
- 1 Egg
- 60ml Cold Water
- 1/2 Teaspoon Salt
- 2 Teaspoon Sugar
For the Filling:
- 1 ½ cups pureed cooked pumpkin
- 2 medium eggs
- 1/4 cup honey
- 3/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon powdered ginger
- 3/4 cup milk
Seasonal fruit like gooseberries and pomegranate seeds, pastry stars and gold dust.
Preheat the oven to 180°C and prepare one 22cm pie dish.
For the crust:
1// Mix the dry ingredients. Then rub in the butter using your fingers. The mixture will take on a crumbly consistency.
2// Add the egg and mix well. Then add the water little by little until you get a dough ball.
3// Place the dough in a prepared pie dish, using your fingers to even out the crust across the base and sides of the dish. I used a bit of extra dough to make little stars for decorating the pie with. You can bake them on a baking tray for 10-15 mins.
For The Filling:
Mix the pie filling ingredients together until blended well. Spoon the filling onto the crust and bake for 45 – 55 mins, or until the filling is still slightly wobbly.
Decorate the pie with seasonal berries, pastry stars and some gold dust. Serve with roast meat and salad. And a glass of wine of course!
A LITTLE SOMETHING EXTRA:
I had some left-over filling, so I baked it in a muffin pan for 25mins. Serve with fresh berries and creme fraiche for a small treat!