I’m in the mood for pumpkin pie, and with all this Autumn weather in Sydney, I think now is a great time to make one.
I shared this recipe back in October 2019, hence the images have a few Halloween inspired features in them as I always make something pumpkin spiced inspired for the month of October to celebrate Halloween.
Though the season for Australia in the souther hemisphere is not Autumn throughout October for Halloween, I always envy when the rest of the world are celebrating the beauty of Autumn in my favourite month of the year; next to December for Christmas.
So, instead of feeling envious every Spring in October when the rest of the world (well the northern hemisphere anyways) are ringing in Autumn. I am enjoying Autumn here in Australia, channeling my favourite season of the year. Starting with a delicious pumpkin pie.
When I previously published this blog, it was only my second time making a pumpkin pie. Two years ago, I made one, which wasn’t gluten-free, but was vegan, and it turned out amazing. I used coconut cream and corn flour as ways of thickening the pumpkin puree mixture and the result was a beautiful coconut infused, super spiced pie.
Now two years later, I have semi-mastered the art of vegan cooking, and especially gluten-free cooking, since learning I have a low tolherence to gluten. And with loads of great food bloggers now easy accessible through the internet, it wasn’t hard for me to do a quick search for a gluten-free and a vegan pumpkin pie recipe.
I chose a recipe from Food with Feeling as it was made with easy ingredients I can access here in Australia. Although Pumpkin Pie itself is a fairly uncomplicated and easy to make recipe. There are a few online which involve rather a lot of steps and ingredients. This one by Food with Feeling, was less complicated, minimal ingredients and was real easy to follow.
Though I did replace some of the ingredients and method for my version, just so I could pop my own stamp on this recipe.
For example, the recipe used a coconut flour shortcrust base for the pie, I chose a gluten-free puff pastry for mine, which was made from chickpea and rice flour. The recipe also included maple syrup or golden syrup and vanilla. However, I opted for no vanilla and I used only a 1/4 cup of rice syrup instead, as it contains less sugar and my local supermarket was sold out of Agave.
- 2 1/2cups of pumpkin puree
- 1/3 of a cup of brown sugar
- 1/4 of a cup of rice syrup
- 3/4 cup of almond milk
- 1 1/2 teaspoons of Pumpkin Pie Spice (recipe below)
- 1/2 teaspoon of Himalayan salt
- 3 tablespoons of cornflour
- Pie base (I used a gluten-free puff pastry one)
Now, Coles Supermarket do sell, at some locations, a canned Pumpkin Puree, which is free from everything and just plain pureed pumpkin. However, be mindful as you can purchase on their online store, but a lot of the stores don’t stock it in-store.
For my recipe, I purchased a full butternut pumpkin (uncut) as they are nice and sweet and just pulled the whole lot. Once boiled, you drain as much water as possible and then let it cool right down sitting in a strainer so as much water can drip out of the pumpkin.
Once the pumpkin has cooled, you can then puree it. I used a cloth to drain any additional water from the puree. Though, if you let it sit in a bowl whilst you’re working on the pastry part of this recipe, you’ll note a lot of the excess water will sink to the bottom of the bowl anyway, so you’ll be able to remove more before using.
For my Pumpkin Spice mixture, here’s what I used:
- 1/4 cup of ground cinnamon
- 4 teaspoons of ground nutmeg
- 4 teaspoons of ground ginger
- 1/2 tablespoons of allspice
- 1 1/2 teaspoons of ground clove
- 1/2 teaspoons of cardamon
Mix up all the spices together and then keep in an airtight container. This spice can also be used in a pumpkin spiced latte, fruit mince pies for Christmas and any other recipe which calls for such delicious festive spices.
Alrighty, you’ve got your ingredients, including the spice mix and your punpkin puree, you;re now ready to make the pie.
Using a pie tin or glass pie dish (whatever style you prefer) and line it with the pastry you chose. You may need to think about rolling out the pastry at room temperature, so you can evenly spread out and line the cake dish (or tine). Depending on the type of pastry you have used, you may want to pre-bake (or blind bake as some call it) the pastry in the oven for no more than 30-minutes, to ensure the bottom of the pastry is cooked enough.
As I used puff pastry, I did blind bake the pastry for 30-minutes, as I didn’t want the moisture from the wet pie mixture to seep through the pastry and prevent it from cooking through.
Then using a food processor (of any kind), mix all your ingredients together. Yep, it’s seriously that easy. No fancy steps or methods. You literally just place it all in the bowl and mix. Once done, you simply just pour the pumpkin pie mixture into the pie base and pop into the oven.
Cook for 60-minutes at 180 degrees (fan-forced). This of course can be changed depending on the type of oven you use. But I would keep the temp at no higher than 190 degrees, as you don’t want it to cook too quickly or burn. If you do notice the pastry is cooking too quickly, then cover with a sheet of foil and continue cooking.
After the 60-minutes is up, let the pie sit and cool to room temperature (around an hour) and then refrigerate for at least two hours. This cooling down period, especially in the fridge for at least two hours, helps to set the mixture and ensure a nice texture is upheld, and perfect for serving when it comes to eating – yum!
Serve with whipped cream, or on its own. I enjoyed it without any additional toppings, but if you do want cream. Try refrigerating coconut cream whilst the pie is chilling. Then when the pie is ready for eating, take out the coconut cream from the fridge, place it into a bowl and whip. Add a dollop on the pie and sprinkle with some of your Pumpkin Spice mix. Absolutely delicious – enjoy.