Sweet pumpkin tart

Pumpkin pie (or other squash pie) is a traditional Thanksgiving dessert in Canada and the United States, symbolizing autumn and bountiful harvests. This gluten-free version is just as delicious and allows everyone, even those with dietary restrictions, 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 your Thanksgiving meal on a warm and sweet note.

Preparation time: 20 minutes

Cooking time: 1 hour

Rest time: 30 minutes

Total time 1 hour 50 minutes

Difficulty: Beginner

Servings: 8

Special diet: suitable for gluten-free diet

Ingredients

Ingredients for the gluten-free dough:
200g of gluten-free flour (all-purpose mix)
100g of cold gluten-free butter ( or vegetable margarine)
1 egg
2 tablespoons of cold water
1 pinch of salt
Ingredients for the filling:
425g of pumpkin puree (canned or homemade)
150g of brown sugar
2 eggs
250 ml of 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
Preparing 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 quickly work it in with your fingertips or with a food processor until you obtain a sandy texture.
3
Adding the egg and water: Incorporate the beaten egg and gradually add the cold water until the dough begins to form. Do not overwork the dough to avoid it 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
Rolling out the dough: Preheat the oven to 180°C (350°F). Roll out the dough on a floured work surface (using gluten-free flour) and place it in a tart pan. Prick the base with a fork and pre-bake the crust for 10 minutes.
6
Instructions for the filling:
7
To prepare the filling: In a bowl, combine the pumpkin puree, brown sugar, eggs, coconut milk, and spices (cinnamon, ginger, nutmeg, cloves). Dissolve the cornstarch in a little coconut milk or water and add it to the filling. Whisk well until smooth.
8
Filling and baking: Pour the pumpkin filling into the pre-baked crust. Smooth the surface and bake for approximately 45 to 50 minutes, or until the center of the pie is just set.
9
Cooling: Allow the pie to 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, Butternut squash pie, Gluten-free sweet pie, Canadian recipe