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pumpkin pie
This is great to use any of the pumpkin pieces up that you may have had to cut away to make your Halloween pumpkin lantern, this will also work with butternut squash if you like to make it more often.
Suitable for people diagnosed with Coeliac Disease, those who are suffering from a gluten and wheat allergy or intolerance.
- Serves: 4-6
- Preparation time: 35 minutes
- Oven temperature: 200°C/180°C Fan/400°F/ Gas Mark 6
ingredients
- 200g DS-gluten free shortcrust pastry , pack, defrosted
- 225g Pumpkin , (8oz) peeled, deseeded and cut into cubes
- 2 Egg s , medium, beaten
- 50g soft light Brown Sugar , (2 oz)
- 60ml Double Cream , (4 tbsp)
- ¼ tsp ground Cinnamon ,
- 2 tsp Calvados , or Brandy, optional
method
1. Place pastry on a lightly floured surface and knead for 1 minutes, then roll out and line a 20cm (8inch) fluted flan tin. Chill until required2. Preheat the oven to 200°C,180°Fan, 400°F, Gas Mark 6
3. Place the cubes of pumpkin in boiling salted water and cook for 10-15 minutes or until tender.
4. Drain the pumpkin well and puree in a liquidiser or processor until smooth, add the brown sugar, cinnamon and Brandy
5. In a mixing bowl beat together the eggs and cream then add the pureed pumpkin mixture, combine together with a balloon whisk
6. Pour the filling into the pastry case and level.
7. Bake in the preheated oven for 40 - 45 minutes until the filling is set, firm to the touch and golden brown. Pumpkin Pie is best eaten when just warm. Serve slices of pie with thick double cream, crème fraîche or vanilla ice cream.
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