Include in Print View:

Sweet pumpkin tart

Pumpkin pie, Thanksgiving pumpkin pie

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.

Preparation time 20 mins
Cooking time 1 hrs
Rest time 30 mins
Total time 1 hr 50 mins
Difficulty: beginner
Servings: 8
Ingredients
  • 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. 1

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

  2. 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. 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. 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. 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. 6
    Topping Instructions:
  7. 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. 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. 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
Read it online: https://glutenevasion.fr/recette/tarte-sucree-au-potimarron/