Saturday, November 16, 2013

Allergy free Chocolate pumpkin pie recipe


  • 1 cup Orgran all purpose flour
  • ½ cup Orgran self-raising flour
  • ½ cup cornflour
  • 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. ½ a large pumpkin, 1 medium, 1½ small)
  • 1 ½ cups brown sugar
  • 1 tsp vanilla essence
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 100g Lindt 70% dark chocolate, chopped or quality cocoa
  • 6 tsp Orgran No Egg whisked with 120mls goat’s or lactose free cow’s milk 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 the pie dish.
  • Combine the pastry flours, Nuttlex and 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 2-4 sheets of cling wrap or baking paper.
  • Roll out until large enough to fit the pie dish.
  • Peel away the cling wrap from one side, flip the pastry into the pie dish, shape and cut away any excess.
  • Set the pastry base aside to rest.
  • In a blender, puree the pumpkin until smooth.
  • Add the brown sugar, cinnamon, nutmeg and vanilla essence, mixing until smooth.
  • Melt the chocolate pieces over a pot of simmering water.
  • Stir the chocolate (or cocoa) through the pureed pumpkin mixture.
  • Slowly and carefully fold the Orgran No Egg mixture into the pumpkin mix until evenly combined. Do not over stir as you want lots of tiny bubbles to remain in the mixture.
  • Pour the chocolate pumpkin mix into the pastry, level with a spoon if necessary.
  • Decorate or leave plain (I happen to be able to eat hazelnuts so I scattered some over the top.).
  • Cook until the top begins to crack: approximately ¾ hour-1 hour at 180°C.

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