Celebrate Hallowe'en and Thanksgiving with this healthier pumpkin pie.
Gluten Free ~ Dairy Free ~ No Added Sugar
Serves 6-8
Ingredients
Pastry
75g Quinoa Flour
75g Rice Flour
35g Ground Almonds
65g Unsalted Butter, cut into small cubes or Coconut Oil
20g Mild Sweet Freedom
1/4 Tsp Gluten Free Baking Powder
1 Medium Egg Yolk (reserve the white)
25ml Cold Water (or if using coconut oil - 35ml Cold Water & ½ Tsp Vanilla Extract)
Filling
240g Raw Pumpkin, cut into chunks
130ml Coconut Milk
75g Sweet Freedom Natural Sweetener (Mild)
1 Tsp Ground Cinnamon
½ Tsp Ground Mixed Spice
½ Tsp Ground Nutmeg
2 Medium Eggs
You will need a shallow tart tin measuring 20cm (8”) in diameter and 2.5cm (1”) deep.
Method
Steam the pumpkin until tender and leave to cool.
To make the pastry, place the quinoa flour, rice flour and ground almonds in a bowl and using your fingertips, rub the butter or coconut oil into the flours until the mixture resembles fine breadcrumbs. Stir through the baking powder and then add the Sweet Freedom, egg yolk and cold water (and vanilla extract if using coconut oil), cut through the flour mixture with a knife and then use your hands to bring the pastry together into a ball.
Put the ball of pastry on top of a sheet of cling film and then place another sheet of cling film over the top. Roll out the pastry, in between the two sheets of cling film, into a large circle, just a little bigger than a shallow tart tin measuring 20cm (8”) in diameter and 2.5cm (1”) deep. Peel off the top layer of cling film, slide your hand underneath the bottom layer of pastry and carefully flip it over onto the tart tin. Keeping the cling film on the pastry press it into the tin. Peel off the cling film and finish lining the tin. Trim any excess pastry and chill in the fridge for 30 minutes.
Preheat the oven to 170℃/ Fan 150℃.
Line the pastry case with baking parchment and baking beans and bake blind for 20 minutes. Remove the beans and baking parchment. Brush the inside of the case with some of the reserved egg white - this helps to seal the pastry. Bake for another 5 minutes.
To make the filling, blend together the cooked pumpkin, coconut milk, Sweet Freedom and spices until it is smooth and creamy. Add the eggs and blend briefly. Pour the mixture into the cooked pastry case and bake for 30-35 minutes or until the filling is set. Leave to cool before removing from the tin.
