Pumpkin Pie (Gluten Free, Dairy Free)
Ingredients
For the pastry:
For the pumpkin filling:
Instructions
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Combine the gluten free flour and icing sugar in a large bowl
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Rub in the dairy free spread until it resembles breadcrumbs
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Mix in the egg yolk and water until the dough forms a ball
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Wrap in cling film and chill in the fridge for 30 minutes
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Preheat the oven to 180 oC
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Roll out the pastry and line a 8″ flan tin with the pastry sheet
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Bake the pastry blind (weighed down with baking beans) for ten minutes
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Remove the beans and cook for a further 5 minutes
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Make the filling by stirring together the brown sugar, cinnamon, ginger, nutmeg, eggs, pumpkin puree and milk
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Pour into the pie dish and bake in the oven for 45 minutes
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