Gluten-free Pumpkin Pie
Recipe
Description
Thanksgiving and Christmas are traditionally times when many countries enjoy pumpkin pie. Finding a recipe that is gluten-free and delicious isn't always easy, so here's hoping this recipe won't disappoint. This time of year brings many delights in the kitchen and making some healthy swaps to recipes can make a huge difference for us and our family nutritionally. Prep time: 30 minutes Cook time: 1 hour & 40 minutes Serves: 1 large pie or 4-6 smaller pies
Ingredients
Crust
- 60g jumbo oats, 60g walnuts/mixed nuts
- 4 tbsp. maple syrup, 50g coconut oil
- 1 tsp. vanilla extract/vanilla paste, 1 tsp. baking powder
Filling
- 500g pumpkin (chunked), 1/2 tsp. nutmeg
- 1/2 tsp. ground ginger, 1/2 tsp. cinnamon
- 4 tbsp. maple syrup, 3 large eggs
Method
- Place all the ingredients into a blender and pulse until you have a dough.
- Grease a 20cm tart tin or smaller tart tins with coconut oil and press the crust into the bottom of the tins, gently pressing up the sides.
- Preheat oven to 180˚C / 350˚F / Gas Mark 4.
- Place pumpkin in a roasting dish and sprinkle with the the spices and maple syrup.
- Roast for 1 hour, until pumpkin flesh is soft.
- Add the flesh (skin removed) to a blend and blend with the eggs and cream.
- Pour into the crust and bake for 40 minutes. If smaller pies 20 minutes should be long enough. They need to be firm but slightly wobbly in the middle.
- Serve with cream, creme fraiche or Greek Natural yoghurt.
Crust
Filling
Enjoy!
