In the year before I was diagnosed as coeliac, I really came into my own as a baker. I was in heaven, making cupcakes and soft pretzels, brownies and pies. I even considered having a little side business to bring in a bit of money.
Since going gluten-free, I still hadn’t eaten pie again. Until last night. When the boyfriend and I were last in Tesco, I spotted the frozen pastry section. “I wonder….” I thought, and nipped in to have a look. And lo and behold, there it was! The DS (Dietary Specials) Gluten-Free Shortcrust Pastry.
Back in the days of gluten, I had made my own pie crust with a pretty successful result. These days though, I feel far more cautious about trying new things, just because I know that there is an art, and a science, to gluten-free baking, which I clearly haven’t mastered yet.
Though not for lack of trying.
The pastry itself comes in two blobs and needs to be defrosted before use. It felt reasonably malleable and rolled out very nicely indeed.
We used the whole lot for an open pie – if you want to do fancy lattices or have a lid to your pie, you may need two packs. Once rolled out, place in a pie dish and trim around the edges. We used a spray oil on our pie dish to stop it sticking, but if you have a ceramic dish, it may not be necessary.
Now for the filling. You will need:
- 1 can pumpkin puree (425g or 15oz)
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2 eggs
- 1 small can evaporated milk
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
Just mix it all together, until it resembles a runny mixture like this:
Then just pour it into the crust.
Place the pie in a preheated oven at 220C (425F) for 15 mins, then turn the oven down to 175C (350F) and bake for a further 40-50 minutes until a knife comes out clean. Let it cool for a couple of hours and then chill in the fridge, and you’re ready to serve!
The pumpkin pie filling is solid gold and works every time, so this experiment was more about the pastry. It tasted extremely pie-like, and although it wasn’t quite as tasty as my previous home-made pie crusts, I think that the Dietary Specials people have done a damn fine job at creating a gluten-free pastry that is convenient to roll out, bakes up like a pie and tastes good!
I hope you enjoy this recipe as much as I have! 🙂 If you’re really feeling crazy, serve with cinnamon whipped cream.