Cressida's Pumpkin Pie

Gluten, milk, nightshade, nut, peanut, sesame, soya & wheat free; can be lactose free

Courtesy of Abel & Cole with a few variations. I have used double the original quantities simply because my pumpkin was so huge, but do make modifications.

Serves 10

Ingredients

  • 200g / 7 oz goats butter or dairy free spread
  • 250g / 9 oz gluten/wheat free flour, Doves Farm or M&S
  • big pinch salt, or small if you are using salted butter
  • 5/6 tbsp cold water
  • 1-1.5kg / 2-3 lbs pumpkin
  • 2 tbsp cornflour
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • 180–240ml / 6–8 fl oz agave nectar, or to taste
  • 2 tsp vanilla essence
  • six eggs, separated
  • 600ml / 2½ cups dairy-free milk – soya, oat or tinned coconut milk
  • ground nutmeg for top

Method

  1. Blend the fat, flour and salt, then add water until the pastry begins to stick together.
  2. GF pastry will be a little wetter initially than ordinary pastry, but whilst the pastry sits the flour will absorb water.
  3. Put in a bag and leave in the fridge for at least 30 minutes.
  4. Heat the oven to 180C/350F/Gas mark 4.
  5. Either half your pumpkin, wrap in foil and place cut side down in the over, or if using scooped out flesh, just wrap in foil and put in the oven to roast until soft for about an hour. My 2.5 kilo pumpkin half took an hour and a half to soften up nicely.
  6. When cold, blend it until pureed, and pour out 500ml / 2 cups (to make two smallish pies or one big one).
  7. While waiting for the pumpkin to cool, roll out your pastry and put in to pie dish, prick the bottom with a fork and bake in oven for 10 minutes. This will help it crisp up a little.
  8. Turn the oven heat up to 210C/ 450F/ Gas mark 6.
  9. Stir sieved cornflour, cinnamon, ginger and agave nectar into puree and then add egg yolks, vanilla essence and milk.
  10. Mix together well.
  11. Whisk the egg whites until frothy but not stiff, then fold into mixture.
  12. Pour pumpkin mixture into pie case, sprinkle on a little nutmeg and put in the oven for ten minutes at 210C/450F/Gas mark 6, then turn heat down to 180C/350F/Gas mark 4 and bake for a further 40 minutes mins, or until middle of pie is set (which means the egg is cooked).
  13. Take out. Eat hot with dairy-free soya or oat cream or dairy-free ice cream, or, as Keith Abel suggests, with crystallised ginger for a really stylish treat!

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