Gluten-free pumpkin pie | Recipe Cart
This gluten-free pumpkin pie is my twist on the classic American dessert – lightly spiced and totally delicious
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Cooking tools:
- Tart pan
- Pie weights
- Food processor
- Rolling pin
- Oven
- Stove
- Baking sheet
- Aluminum foil
- Plastic wrap
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Mixing bowl
- Whisk
- Saucepan
- Fork
- Spoon
- Pastry brush
- Measuring spoon
- Refrigerator
Ingredients
- vegetable oil
- 1.4 kg pumpkin
- 50 g unsalted butter
- 125 g golden caster sugar
- 4 level tablespoons gluten-free plain flour (I used Doves Farm)
- ¼ teaspoon ground nutmeg
- ground cinnamon
- 2 teaspoons vanilla extract
- 3 large free-range eggs
- icing sugar to serve
- 250 g gluten-free plain flour (I used Doves Farm)
- ½ teaspoon xanthan gum
- 50 g soft light brown sugar
- a pinch of ground cinnamon
- 125 g unsalted cold butter
- 1 large free-range egg
- semi-skimmed milk
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