Gluten free pumpkin pie with easy, flaky pastry and a refined sugar free filling (FODMAP friendly) -
Gluten free pumpkin pie with an easy, flaky and delicious pastry and a refined sugar free pumpkin pie filling. FODMAP friendly.
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Cooking tools:
- Blender
- Oven
- Baking sheet
- Pot
- Spoon
- Airtight container
- Pie dish
- Rolling pin
- Mixing bowl
Ingredients
- 300g pumpkin ((you will use 300g or 1 1/2 cups of pumpkin puree, better to have extra than not enough))
- 3 extra large eggs ((45-55g, weighed out of shell))
- 1 teaspoon (5g) ground cinnamon
- 1 teaspoon (5g) ground nutmeg
- 1/2 teaspoon (2.5g) ground clove
- 1/2 teaspoon (2.5g) ground ginger
- 180ml (3/4 cup)* maple syrup
- 220ml lactose free full cream cream (see notes for alternatives)
- 160 g (1 cup)* fine white rice flour
- 30 g (1/4 cup)* tapioca flour, plus PLENTY extra for the rolling surface
- 30 g (1/4 cup)* glutinous or sticky rice flour
- 2 tablespoons caster sugar
- 1/4 teaspoon fine salt
- 100 g good quality butter (chopped into cubes and frozen for 10-15 minutes)
- 100 g lactose free sour cream (see notes)
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