Gluten Free Pumpkin Pie
Hey FoodTubers
I'm John, I'm the head chef of 15 London I'm here with this amazing gluten free
pumpkin pie recipe
beautifully soft, silky filling, wrapped in a crisp and crumbly pastry
it's perfect for Thanksgiving but it's also amazing if you want to use it all year round
Okay so let's start with the pumpkin. First of all we'll just take the little top off
like so, cut the pumpkin
use a spoon and just scoop it out
Right perfect we've taken out the seeds now let's cut that squash
So all we're going to do is just cut it into nice little quarters
pop iit in the tray
cover this in foil now, pop it in the oven
180 celsius for about an hour
or just check it and just give it a little prick and see if it's giving
Right so my pumpkins are in the oven roasting. Now I'm going to make the pastry
this is the most important bit, add 250 grams a gluten-free white flour
into the bowl and what we're going to do is some xantham gum
You want to add half a teaspoon of this into your flour
This replaces the job of the gluten and stops the pastry from crumbling
50 grams of sugar, 125 grams of butter
and a little pinch of cinnamon as well. Mix all this together like a crumble mixture.
Make sure all the butter is completely mixed into the flour.
So that's got a nice little crumbling texture, if you can see there
it's nicely broken up, no real lumps in there
Make a little well, pour in your milk, in goes a whole egg
bring it into the middle, so really just sort of kneed it back together
roll it around inside the bowl, create a nice little ball
Here we go, pat it down, wrap it in some cling film, and what you want to do is pop it in the fridge
for about half an hour, just to let it rest
Right so don't be afraid this pastry's gonna be quite hard because it has been in the
fridge for half an hour
it's quite firm. Just roll it in between some cling film
what this will do, it will stop it from sticking, pop your pastry in the middle
So give it a little beat this will take a little bit of work
but give it time it will come together
Do it about five mm
using your tart case, flip it over, push it in all the corners
Right once you're comfortable with it, remove the cling film
Don't worry if you've gone over a little bit
push it on the sides, take a knife trim it up nicely
Save this pastry, you'll need it to decorate the top of the pie
Take a fork and then just it all down the middle
Pricking the base stops the pastry from rising, and keeps the bottom of the pie nice and flat
Right rest it in the fridge for another 10 minutes just let it cool down a little
bit and set up again
So my pumpkin's ready now
Okay so the pumpkin's been in for an hour, let it cool then we'll scoop it out
Right meanwhile while that's cooling what we want to do is blind bake the pastry
Take some cling film, something like rice
any sort of grain will do, fill it right up to the top
And what we're doing, the reason why we blind bake it, is basically it stops it rising up too much
Bake this for 10 to 12 minutes with the rice on
Then we'll remove the rice bag and bake it for another five minutes
Just until it comes nice and golden
Okay so this is ready, what we're gunna do is leave this to cool for five to ten minutes
that gives me time to get on with the filling, in here we've got the pumpkins
make sure they're nice and tender and all we've done is just scoop out the flesh
There we go, right now to the rest of it
So what we've got is fifty grams of golden brown butter, brown butter is simply butter which has
been cooked on a low heat
until golden brown, you get this almost salted caramel flavor
Blitz it up, so it's nice and smooth
Right for the rest of the filling we add 125 grams of sugar
we have a pinch of cinnamon
2 teaspoons of vanilla extract
4 tablespoons of gluten-free flour, quarter of a teaspoon of nutmeg
And now two eggs and what we want to do is just whisk them up a little bit before we add it to the bowl
Place that all in the bowl and give it one last blitz
Right so all my ingredients are mixed together now I'm going to fill the pastry case
take your pumpkin pour it into the middle
Make sure you spread it out all evenly
covering all the edges, there we go, remember all the trim I had?
I made some beautiful little lattice
And what we're going to do is lay it over the top the pumpkin pie to make it look pretty
and then again to make it a classical pumpkin pie we go across
So next thing we're going to do before we put it back in the oven, we're going to egg wash it
bake it in the oven 180
45 to 50 minutes
It's just come out the oven, it's nice and golden on the outside
lovely little shine on top and now to finish it off we're just going to give it
little dusting of icing sugar and cinnamon
Little pinch of cinnamon
My mouth is watering already, there we go, look at that, looking beautiful
Got that lovely little brown butter going all the way through it pumpkins nice and golden
We're ready to taste it
absolutely delicious
you can taste the vanilla, the cinnamon, and that delicious brown butter coming through
it's so so good, guys you've got to try it, head over to drinkstube they've got this amazing
vegan pumpkin pie smoothie check that out also for this
and loads more gluten-free specialty diets head over to JamieOliver.com
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