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About this recipe: This gluten free pie marries beetroot and almond which are great partners, and offers a colourful change from ordinary pumpkin. Beetroot is usually sold in the supermarket in 250g packets, so you’ll need two – just make sure it’s not packed in vinegar. You'll also need a deep-sided, round, loose-based pie or flan tin that's at least 5cm deep and about 24cm in diameter.
You could make the filling with pureed roasted pumpkin instead of beetroot. I would add 1 teaspoon ground cinnamon, and leave out the frangipane layer if doing that. I’d also decorate with finely chopped pecans instead of flaked almonds.