Difficulty: Beginner Servings: 8 Best Season: Fall


For the pastry:

For the pumpkin filling:


  1. Combine the gluten free flour and icing sugar in a large bowl

  2. Rub in the dairy free spread until it resembles breadcrumbs

  3. Mix in the egg yolk and water until the dough forms a ball

  4. Wrap in cling film and chill in the fridge for 30 minutes

  5. Preheat the oven to 180 oC

  6. Roll out the pastry and line a 8″ flan tin with the pastry sheet

  7. Bake the pastry blind (weighed down with baking beans) for ten minutes

  8. Remove the beans and cook for a further 5 minutes

  9. Make the filling by stirring together the brown sugar, cinnamon, ginger, nutmeg, eggs, pumpkin puree and milk

  10. Pour into the pie dish and bake in the oven for 45 minutes

Keywords: gluten free dessert ideas
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