Gluten the Enemy

Gluten-Free Pumpkin Pie

By Ms H    Judit Hadnagy

It is a delicious gluten and sugar free dessert.

Ingredients for 6 persons

Pastry:
Gluten-free self rising flour	100g
Buckwheat flour	80g
Maize flour	20g
Potato starch	20g
Xanthan gum	1 tsp
Butter	100g
Egg	1 medium
Milk	2 tbsp
Filling:
Cooked pumpkin	500g
Walnut	80g
Eggs	2 medium
Yogurt	2 tbsp
Agave syrup	1 tbsp
Nutmeg	½ tsp
Cinnamon	½ tsp

Method:

·      Dice and cook the pumpkin

·      Turn on the oven to 180 ⁰C

·      Mix the flour and the butter well

·      Add the eggs and the milk to the mixture and make a dough

·      Transfer it into a buttered pie dish (25 cm diameter)

·      Place it into the preheated oven for 10 minutes

·      Filter the pumpkin

·      Homogenise the ingredients of the filling in a food mixer

·      Take out the pastry from the oven and pour the filling on

·      Place the pie back to the oven for another 20-25 minutes