Pumpkin pie (or other pumpkin) is a traditional Thanksgiving dessert in Canada and the United States, symbolizing fall and abundant harvests. This gluten-free version is just as tasty and allows everyone, even those following a specific diet, to enjoy this classic dessert. With a crisp crust made from gluten-free flour and a sweet and spicy filling, this pie is ideal for ending the Thanksgiving meal on a warm and sweet note.

Canada

Sweet pumpkin tart

Preparation time 20 mins Cooking time 1 hrs Rest time 30 mins Total time 1 hr 50 mins Difficulty: Beginner Servings: 8

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Author: Gluten Escape Recipe themes: In Autumn T Thanksgiving

Ingredients

Servings

• Ingredients for gluten-free dough:

• 200 g gluten-free flour (all-purpose mix)

• 100 g of cold gluten-free butter (or vegetable margarine)

• 1 egg

• 2 tbsp cold water

• 1 pinch of salt

• Ingredients for the filling:

• 425 g pumpkin puree (canned or homemade)

• 150g brown sugar

• 2 eggs

• 250 ml coconut milk

• 1 tsp ground cinnamon

• ¹ ⁄ ₂ tsp ground ginger

• ¹ ⁄ ₄ tsp ground nutmeg

• ¹ ⁄ ₄ tsp ground cloves (optional)

• 1 pinch of salt

• 1 Tbsp Cornstarch

Preparation

1. Instructions for gluten-free dough: You can also make this dough, by clicking here .

2. Prepare the dough: In a large bowl, mix the gluten-free flour with a pinch of salt. Add the cold butter cut into small pieces, then work it quickly with your fingertips or with a food processor until you obtain a sandy texture.
3. Adding the egg and water: Stir in the beaten egg and gradually add the cold water until the dough begins to form. Do not overwork the dough to prevent it from becoming sticky.
4. Resting the dough: Form the dough into a ball, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
5. Roll out the dough: Preheat the oven to 180°C (350°F). Roll out the dough on a floured work surface (with gluten-free flour) and place it in a tart pan. Prick the bottom with a fork and pre-cook the dough for 10 minutes.
6. Topping Instructions:
7. Prepare the filling: In a bowl, mix the pumpkin puree, brown sugar, eggs, coconut milk and spices (cinnamon, ginger, nutmeg, cloves). Dilute the starch in a little coconut milk or water and add to the filling. Whisk well to obtain a homogeneous mixture.
8. Filling and baking: Pour the pumpkin filling into the pre-baked dough. Smooth the surface and bake for about 45 to 50 minutes, or until the center of the tart is just set.
9. Cooling: Let the pie cool to room temperature before serving. The filling will firm up as it cools.

Note

Serve the tart with a dollop of whipped cream or coconut cream for an even more indulgent dessert.

Keywords: Gluten-free pumpkin pie, Pumpkin pie, Gluten-free sweet pie, Canadian recipe

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