Pumpkin Pie (Gluten Free, Dairy Free)
Servings:
8
Best Season:
Fall
For the pastry:
For the pumpkinĀ filling:
Instructions
-
Combine the gluten free flour and icing sugar in a large bowl
-
Rub in the dairy free spread until it resembles breadcrumbs
-
Mix in the egg yolk and water until the dough forms a ball
-
Wrap in cling film and chill in the fridge for 30 minutes
-
Preheat the oven to 180 oC
-
Roll out the pastry and line a 8ā³ flan tin with the pastry sheet
-
Bake the pastry blind (weighed down with baking beans) for ten minutes
-
Remove the beans and cook for a further 5 minutes
-
Make the filling by stirring together the brown sugar, cinnamon, ginger, nutmeg, eggs, pumpkin puree and milk
-
Pour into the pie dish and bake in the oven for 45 minutes
Keywords:
gluten free dessert ideas