Tuesday, February 28, 2012

Allergy free pumpkin pie recipe

  • 1 cup Orgran all purpose flour
  • ½ cup Orgran self-raising flour
  • ½ cup cornflour
  • ⅓ cup Orgran gluten free gluten
  • 125g Nuttlex
  • 2 tbsps caster sugar (optional)
  • 1 tsp Orgran No Egg whisked with 40mls water until thick
  • ¼ cup cold water
  • Pumpkin, cooked (approx. 1/2 a large pumpkin, 1 medium, 1 ½ small)
  • 2 cups brown sugar
  • 1 tsp all spice
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 cup goat’s milk
  • 6 tsp Orgran No Egg whisked with 120mls water until frothy and firm


  • Peel, seed, and dice pumpkin to fairly uniform sized pieces.
  • Bring the pumpkin to boil in a large pot and simmer until cooked through (soft).
  • Drain the pumpkin and then replace into large pot.
  • Allow pumpkin to cool while you make the pastry.
  • Grease your pie dish.
  • Combine the pastry flours, gluten free gluten, Nuttlex and ¼ cup sugar in a large bowl and rub the Nuttlex through until the mixture resembles fine breadcrumbs.
  • Add the No egg mixture and ¼ cup cold water.
  • Combine until the pastry just comes together.
  • Roll and press the pastry together until smooth.
  • Wrap in plastic wrap.
  • Refrigerate for 30 minutes or until firm.
  • Place remaining pastry between 2 sheets of cling wrap or baking paper.
  • Roll out until large enough to fit the pie dish.
  • Peel away one piece of cling wrap, flip the pastry into the pie dish, shape and cut away any excess.
  • Set aside to rest.
  • Mash or puree the pumpkin until smooth.
  • Add brown sugar, cinnamon, nutmeg and all spice, mixing until smooth.
  • Slowly and carefully fold the Orgran No Egg mixture into the pumpkin mix until evenly combined. Do not over stir, you want lots of tiny bubbles to remain in the mixture.
  • Pour the pumpkin mix into the pastry, level with a spoon if necessary.
  • Cook until the top begins to crack: approximately ¾ hour-1 hour at 180°C.

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