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 blender, but beaters or a whisk would have the same effect, I am just lazy. (and again the ingredient amounts are approximate, except the can of course)

White choc swirl 

2-3 tbs thickened cream (pura pure cos I can’t have gelatine)

1/2 packet white choc melts from Aldi. 

Add both ingredients in a microwaveable bowl and heat for about a min (depending on your microwave) stir to melt chocolate. 

(If you don’t want to use a microwave, heat the cream up on the stove in a tiny pan, almost to boil then remove from heat and add chocolate and stir in to melt) 

Assembly

Add the filling to the blind baked pie crust. 

You can either pour all the mix in then add the white chocolate at the end to swirl or marble it through or you can alternate pouring the  mix and chocolate into the centre-so it creates rings like a zebra cake then use a skewer to ‘draw’ a * through it to make a nice pattern.  

Bake in a moderate (about 165-170) oven until top has a seal over it and starts to be firm. Residual heat will finish cooking it and chilling will set the centre the rest of the way. 

I served mine with fresh whipped cream this morning for breakfast. 😂 

*leftover filling? Add another lot of flour and pour out into a tray to make an impossible pumpkin slice. 

I don't dare to admit how many pieces I ate today....