Saintly Pumpkin Pie
This pumpkin pie is saintly because it's gluten-free, egg-free and dairy-free. Don't let this put you off - it's as delicious as any other pumpkin pie. A pastry is made with gluten-free flour, oil and soy milk, then filled with a spiced pumpkin filling and baked to perfection. Serve as a decadent dessert.
Ingredients
Serves: 8 - 10
- Pastry
- 180g gluten-free plain flour
- 1 teaspoon salt
- 120ml vegetable oil
- 2 tablespoons Alpro Soya Dream
- Pie Filling
- 500g pumpkin puree
- 250ml Alpro Soya Dream
- 110g dark brown soft sugar
- 4 tablespoons cornflour
- 1 tablespoon golden syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/8 teaspoon ground cloves
Method
Prep:20min ›
Cook:1hr15min ›
Extra time:10hr chilling ›
Ready in:11hr35min
- Preheat an oven to 220 C / Gas 7.
- Stir together flour and 1 teaspoon salt. In a separate bowl, whisk together the vegetable oil and soya dream until creamy. Pour oil mixture into flour mixture, stir with fork until blended. Pat the pastry into the bottom and sides of a 23cm quiche dish. Bake for 15 minutes in preheated oven. Remove and set aside.
- Decrease oven to 180 C / Gas 4. Place pumpkin puree, soya dream, dark brown soft sugar, cornflour, golden syrup, cinnamon, ginger, nutmeg, salt and cloves in a liquidiser. Blend until combined. Pour into prebaked pastry case. Place foil around the edges of the pastry case and bake for 60 minutes or until a knife inserted 2.5cm from crust comes out clean. Cool pie on at room temperature for 2 hours then refrigerate overnight before serving.
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Reviews & ratings
Average global rating:
(24)
Reviews in English (21)
I have it in the oven as I write, BUT I have tasted the pastry mix and there is FAR too much salt. I would use 1/4 of a teaspoon next time. I carefully measured this out with a proper measure. The filling tastes - 08 Oct 2012
I was very keen on making this but the ingredients are muddled. I don't know how much Soya Dream to use in the pastry. I'd be grateful for a revised version - 27 Sep 2010
Anniebb, I've found the potato starch will be make the dough denser and stickier, while potato flour will make dough less dense, a little less sticky. It really depends what you are making. But if you are making pie crust, a combo of rice, tapioca and potato flour or starch works fine. For example, if you use in potato starch in chocolate chip cookies it makes a dense, cake-like cookie. I use sorghum, rice and tapioca for cookies now. It makes a texture similar to the traditional "toll house cookie." Hope this help. Happy Thanksgiving. - 07 Nov 2010 (Review from Allrecipes US | Canada)