Gluten free pumpkin pie (or pacman)
Super-easy:
Thanks to my neighbour for getting me started a couple of years ago with her recipe – this one is pretty similar.
I usually don’t use tinned ingredients, but this recipe is an exception.
Gluten free pumpkin pie (or pacman)
Ingredients
Crust
- 125 g flour
- 1 pinch salt
- 5g g cold butter
- 2-3 tbsp cold water
Filling
- 1 tin condensed milk
- 1-1,5 tins pumpkin puree (what would fit in the tin – or a tin and a half) I roasted the pumpkin yesterday, and just scooped out the flesh.
- 2 eggs
- spices: ginger, nutmeg, cinnamon (mix with a mixer, or smash with a smasher until smooth)
Instructions
- Pinch the butter into the flour & salt.
- Add a bit of water until you can form a ball.
- Press into a pie tin.
- Bake for 15 minutes-ish at 180 or so.
- Pour filling into cooked base.
- Bake for another 15 mins or so.