Allergy free orange and ginger pumpkin pie recipe

Ingredients

Pastry

• 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

Filling

• Pumpkin, cooked (approx. ½ a large pumpkin, 1 medium, 1½ small)
• 1½ cups sugar
• Zest of 1 orange, grated fine
• 1-2 tsps ground ginger, to taste
• ½ orange juice, fresh squeezed
• 6 tsp Orgran No Egg whisked with 120mls water until frothy and firm

Method

• Peel, seed, and dice pumpkin to fairly uniform sized shapes.
• Bring pumpkin to boil in a large pot and simmer until cooked through (soft).
• Drain pumpkin and then replace into large pot.
• Allow pumpkin to cool while making the pastry.
• Grease a large 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 the pumpkin or puree in a blender until smooth.
• Add the sugar, zest orange juice and ginger, 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 and level with a spoon if necessary.
• Cook until the top begins to crack: approximately ¾ hour-1 hour at 180°C.