Pumpkin Pie

Pumpkin Pie

I’d never tried the American classic Pumpkin Pie so I made this recipe and tested it out for the first time! I have to say it definitely did not disappoint. This pie is perfect for a Halloween get together, family meal or just as a super tasty Autumnal treat!

Here’s what you’ll need;

For the pastry

  • 225g GF plain flour
  • 1 tsp xanthan gum
  • pinch of salt
  • 100g butter
  • 1 egg, beaten

For the pie filling;

  • 1 small pumpkin or medium butternut squash, peeled and roughly chopped
  • 200ml milk
  • 200g caster sugar
  • 2 eggs
  • 2 tsp mixed spice
  • 1tsp cinnamon

Preheat the oven.

Sift together the flour, xanthan and salt into a bowl and mix together. Add the butter and rub in with your fingertips until breadcrumbs form. Add the egg and combine, add a couple of tablespoons of water at a time and mix until a dough forms.

Knead briefly, then wrap in cling film and chill for 10 minutes. Roll out onto a floured surface until 5mm thick, then place into the tart tin. Patch up with excess pastry if necessary. Prick the base with a form and cover with greaseproof paper. Fill with baking beans and bake for 15 minutes.

Remove the beans and paper and return to the oven for another 5 minutes.

In the meantime for the filling, add the pumpkin or butternut squash to a roasting tin, drizzle with oil and roast in the oven for 30 minutes until soft. Remove and blend with a hand blender or in a food processor until puréed.

In another bowl mix together the milk, sugar, eggs and mixed spice. Pour into the pumpkin or squash purée and mix well. Pour the mixture into the pastry case, smooth the top and sprinkle with cinnamon.

Bake in the oven for 40 minutes until the pie is set.

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