Gluten-free Pumpkin Pie Recipe

Gluten-free pumpkin pie recipe with buttery shortcrust pastry - super easy to make using tinned pumpkin. Coeliac-friendly, wheat-free and incredibly easy to make dairy-free - see the FAQ section to find out how.

Prep Time 20

Cook Time 1 10

Servings

Calories 231kcal

Equipment

1 23cm fluted tart tin

Ingredients

1 quantity of shortcrust pastry

For the filling:

2 large eggs
285 g tinned pumpkin (see links in FAQ section)
165 g light brown sugar
1 tsp vanilla extract
1 ½ tbsp cornflour
1 tsp ground cinnamon
⅓ tsp ground ginger
⅓ tsp ground nutmeg
pinch ground cloves
160 ml double cream

Grams - Cups

Instructions

Begin by making the gluten-free shortcrust pastry recipe over here to create a sweetened 23cm (9") tart case. Once you've reached step 8 of that recipe, come back here to finish off.
Reduce the oven to 180C / 160C fan.
For the filling, mix all the ingredients for the filling until well combined in a large mixing bowl and then carefully pour into the warm pastry case. Place into the oven on a baking tray for 50-55 minutes. The centre should very slightly wobble but the edges should be set once done.
Remove and allow to cool.
If you’d like to create pastry decorations for the top of the pie like I did in the photos, simply cut shapes out of any leftover pastry (you will have plenty) using biscuit cutters.
Place into the oven on a lined baking tray at 180C/160C fan for between 5-10 minutes depending on the size of the shapes (keep an eye on them and remove once golden). Place onto the pie before serving.

Nutrition