What better way to get in the spooky spirit of Halloween or celebrate Thanksgiving than with a pumpkin pie? This incredible recipe from Jacqueline of Brown Paper Bag Nutrition is an absolute winner, not only is it gluten-free but it’s packed full of nourishing ingredients and is an absolute knockout dish to sit in the centre of a celebratory table.
Give this recipe a go, or even just try creating her fabulous pastry with your own filling ideas. This recipe makes 2 individual pies
¾ cup besan (chickpea flour)
3-4 tbsp coconut flour
½ tsp salt
2 tbsp olive oil
¼ cup water
+ You will need baking weights, some rice or dry legumes to dry bake the pastry.
1 leek, white part only, finely sliced
1 tsp coconut oil
2 cups cooked pumpkin pieces – roast with your preferred oil, salt + pepper to bring out the natural sugars beautifully.
Option 1 Filling Additions (to make 2 pies)
½ cup quark – a fresh acid set cheese -, cottage cheese or cashew cheese.
1-2 tsp harissa paste, or to your desired spicy taste
½ tsp lemon rind and lemon wedges to serve
Herbs of choice: chives and coriander work well, or whatever is on hand for garnish
Option 2 Filling Additions: (to make 2 pies)
1 cup feta cheese
1 tsp lemon thyme sprigs
2 tbsp smoky tomato relish or chutney
1. Preheat oven to 180C.
2. In a food processor, combine flours with salt and blitz briefly, before slowly pouring in liquids as the blade is moving. It should form a sticky dough. You may need to increase the amount of coconut flour slightly if the dough feels too wet.
3. Remove from food processor, roll dough in two pieces and place each on two large separate pieces of baking paper. Cut the paper so that it can be rolled out to a size to fit your pastry moulds/tins, and can be double over the top ready to roll. I used 11cm diameter springform tins.
4. Using a rolling pin, roll out the dough evenly between the two sheets of baking paper. Use your pastry moulds to gauge the size and thickness required. Approx 50mm thickness is appropriate.
5. Leave both sheets of baking paper on the pastry and shape into your moulds/tins, followed by pastry weights and place in oven for 15 minutes to blind bake.
6. Remove from oven and fill.
1. You can use the filling to do two of the same pies or mix it up and make two different ones, they’re both as easy as pie! (Sorry, but that had to happen)
2. Saute your leeks in coconut oil in a small fry pan over medium heat for approximately 4-5min.
3. Remove baking weights and the layer of baking paper holding them from the pastry.
4. Spread either filling additionals you choose into the base, then sprinkle evenly with the sautéed leeks.
5. Top with pumpkin pieces and place in the oven for a further 30min.
6. Allow to cool for 5min before lifting the pies from their moulds/tins and removing all baking paper.
7. Serve with herbs to garnish or a dollop of smoky tomato relish.
Want a sweeter pumpkin pie to celebrate Thanksgiving, Halloween, or just your love of pumpkins? Try this beautiful healthy pumpkin pie!