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Home Dish Sweet Pumpkin Pie With a Buckwheat Crust (Gluten & Dairy Free) 🥧 🎃

Sweet Pumpkin Pie With a Buckwheat Crust (Gluten & Dairy Free) 🥧 🎃

Name: How to cook Sweet Pumpkin Pie With a Buckwheat Crust (Gluten & Dairy Free) 🥧 🎃 - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Us

Introduce

Chef :

Sonia

Sweet Pumpkin Pie With a Buckwheat Crust (Gluten & Dairy Free) 🥧 🎃

I don’t think I’m exaggerating when I say that there is no better smell than that of a freshly baked pumpkin pie! This version is gluten and dairy free, and you could replace the eggs with egg replacer too if you want to make it vegan. Set aside some good time to make this as there is chilling time involved. This pastry is thin and crisp and trust me it makes no difference that it’s gluten free (plus it’s whole grain)! It’s a bit trickier to work with but be confident and show it who’s boss 💪Don’t let those pumpkins in the shops go to waste!! Make a pumpkin pie I promise you won’t regret it! #cookeverypart

Ingredient

Food ration :

8 servings

Cooking time :

2 1/2 hrs

200 g

buckwheat flour

120 g

chilled stork marg

2 tbsp

plus 1 tsp cold water

350 g

puréed pumpkin

125 mls

full fat coconut milk

100 g

soft dark brown sugar

1 tsp

mixed spice

1/2 tsp

cinnamon

1/4 tsp

ginger

Cooking instructions

* Step 1

To make your dough, rub the flour and marg together with your fingers to make breadcrumbs.

* Step 2

Add the chilled water and use a knife to cut through the mixture, then use your hands to gather the pastry into a ball. Wrap in cling film and place in the freezer for 15 mins.

* Step 3

Put the dough onto a sheet of baking paper. Dust the top with some gf flour. Roll it out and don’t panic when it all falls apart. Push it together with your hands and keep rolling until it’s in a thin circle.

* Step 4

Lightly oil your pie tin then flip the pastry over the top. Work quickly to push the sides down gently before they all crack. Use your fingers to push bits of cracked off dough into place in a patchwork technique.

* Step 5

Trim the edge. Prick the base all over with a fork then chill in the freezer for 30 minutes.

* Step 6

Heat the oven to 200 C then put the case straight from the freezer into the oven. This helps to stop the pastry shrinking. Bake for 15 mins then remove.

* Step 7

Now prepare your filling. This bit is easy, simply whisk everything together then pour into your case.

* Step 8

Turn your oven down to 160 C. Now you want a long slow bake to set the filling. So bake for 50 minutes here. When the top is set and firm, remove the tin but let the pie sit for a good half an hour before you try to unmould it.