Pumpkin Pie
Pumpkin Pie Easy and Gluten free of course For the Base - 1 cup Woolworths gf flour (cos it’s my fav) Just under 1/4 cup white or caster sugar Tsp van essence 1/2 cup Plain Greek or natural yoghurt (couldn’t find Danone last shop so I used 5am organic) Mix together with a fork then knead to form a dough. Add extra flour if too sticky (measurements are a guesstimate) Roll out or just press into a deep pie dish and blind bake for about 5-10 mins in a moderate oven. While its baking, I moved on to the next part: The Filling - Half small ripe pumpkin, steamed and cooled. (Got a whole one for $2 from a stall down the road) 1 can sweetened condensed milk (Aldi) 2 tsp van essence 1 tbs brown sugar 1 tsp pumpkin spice (I made my own with cinnamon, allspice and ginger) 1 egg (could omit if wanted) 1 cup gf flour (woollies brand again) 1/2 tsp baking powder Blend all ingredients together, I used a soup stick blend...