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A Pumpkin Pie That's Gluten Free
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Tasty Pumpkin Pie
I don't always like pumpkin pie and most of them are made with traditional wheaten flour that upsets me, but this recipe seems to work quite well. It uses alternative ingredients and yet it is not really complicated and does not take too long to prepare, especially if you cook the pumpkin while the base is being made. However, there are a few pointers that may help.
- The cinnamon and mixed spice add to the flavour and the dates add to the nutrition and colour of the pie.
- It's best to keep the base fairly thin, as it takes a while to cook if it is thick and could also burn on the outside.
- Just about any kind of pumpkin will work with this recipe, but I like Queensland Blue because it is firmer and has a good colour and flavour. I must admit it is harder to cut and peel, though, so do watch your fingers!
- The pumpkin can easily be cooked the day before and stored in the refrigerator, ready for when you have time to make the base.
- Sometimes when I make this pie I need to cook it for longer, so do test it before removing it from the oven.
- If it does not all disappear, it can be frozen.
- If you do not want to add the sugar or honey, it works quite well without these.
- If you do not want to add the egg, but can tolerate sugar, use a couple of tablespoons of Golden Syrup. It works well as a substitute.
- 2 cups Brown Rice Flour, (or Gluten Free Flour)
- 1/2 cup Almond Meal
- 2 tablespoons Linseed Meal, (Flaxseed Meal)
- 2 tablespoons Olive Oil, (or other vegetable oil)
- 4 teaspoons Cinnamon powder
- 1 kg Pumpkin, Queensland Blue is good
- 1/2 cup Pitted Dates
- 1/2 teaspoon Mixed Spice
- 1 Egg, Medium size
- 2 Tablespoons Honey
- 2 Tablespoons Sugar, Brown is good
- Cut the pumpkin into manageable pieces, peel, and steam until cooked.
- Break up dates, place in a bowl, pour boiling water over and leave until needed.
- In a good-sized bowl, mix together the flour, almond meal, linseed meal and half the cinnamon.
- Mix in the oil and some water and add to the dry ingredients in the bowl. Stir together and continue to add water until the dough is a good consistency. If you inadvertently add too much water, a little linseed meal will help to absorb the liquid.
- Press the dough into flan dish or similar. Make sure it comes up the sides. Cook in an oven at 180 C for about half an hour. Make sure it is cooked before removing from the oven.
- While the base is cooking, mash the pumpkin with the dates. Add the beaten egg, the remaining cinnamon, mixed spice, sugar and honey. If it is not moist enough add a little water.
- When the base is cooked, remove from the oven, spread the pumpkin mixture over it and return to the oven for about half to three-quarters of an hour. Make sure it is firm before removing from the oven.
- Cool. Remove to serving plate and cut required slices. I served it with ice-cream, but it would be nice with coconut cream, too. Enjoy!