Category: Dessert, Other Holidays
Yields:
8 Servings
Prep Time: 1 Hr 30 Mins
Cook Time:
45 Mins
Total Time:
2 Hr 15 Mins
Hello everyone, welcome back to another lactose free recipe. The best part of cooking is trying out new recipes and ingredients. I have always seen pumpkin pie across the internet and in TV shows and there has always been that curiosity to try it to see why it is so popular.
I was skeptical at first as I had always seen pumpkin as a savory only ingredient. I have to say I was wrong and the pumpkin works really well with the spices and cinnamon. This isn’t a super sweet dessert so if you find the sugar is lacking you can always sprinkle some icing sugar on the top.
The recipe you see is entirely lactose free, providing you use the right products of course.
Ingredients
Adjust Servings
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Pastry
- Pie filling
- Decorating
Instructions
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Pumpkin Prep
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The first step is to prepare the pumpkin. Start by scooping the seeds out. Peel the pumpkin. It may be easier to use a sharp knife to take the skin off. Be careful.
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Cut the pumpkin into chunks and place in a pot of water.
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Cook until the pumpkin is tender. Drain the pumpkin and place into a blender.
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Blend the pumpkin until it is completely smooth.
- Measure out 1 & ¼ cups of the pumpkin and set aside to use later in the filling. The rest can be used however you want. Check out my other pumpkin recipe for ways to use up the excess. Pastry
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Moving onto the pastry. Place the flour, sugar and margarine into a large bowl.
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Mix and rub the margarine so the mixture resembles breadcrumbs.
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Add the egg yolk and iced water.
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Mix until the dough just comes together.
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Place dough onto a floured surface and knead until smooth. Shape into a ball and cover with cling wrap. Refrigerate for 30 minutes.
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Preheat your oven to 180°C. Grease a pie dish. Place the pastry ball onto a piece of baking paper. Place another piece of baking paper on top. Use a rolling pin to roll the pastry out to the same size as your dish.
- Peel off the top layer of baking paper.
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Place the pie dish upside down onto the pastry.
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Flip it over and peel off the bottom later of baking paper. Trim the edges so the crust is even. I found that my crust would always over cook so I started putting foil around the edges to protect the crust.
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Place the pie dish in the fridge for 15 minutes. Line the pastry case with baking paper and fill with ceramic pie weights (uncooked rice works well too).
- Bake for 10 minutes. Remove the baking paper and pie weights (or rice) and bake for another 10 minutes. Move the dish to the side to cool down. Reduce the oven to 160°C. Filling
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Mix well until smooth and combined.
- Pour the filling into the pastry case. Bake for 40 to 50 minutes until the filling has set. There should be a slight jiggle in the center. Insert a skewer into the center. When it comes out clean the pie is cooked.
- Cool down at room temperature. Refrigerate the pie for an hour.
- When you are ready to serve the pie place the extra cream, sugar and vanilla in a bowl and whisk until it is nice and fluffy. Place into a piping bag fitted with a star tip (I used a Wilton 8B open star tip). Pipe around the edge of the pie.
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Serve, devour and enjoy. Thank you so much for reading this recipe.
