gluten-free Pumpkin Pie
gluten-free Pumpkin Pie
Doses
12
kplCooking time
45
minutesSettle into your autumnal mood with this gentle pumpkin pie! It's a treat you'll want to enjoy even after Halloween!
Ingredients
- Bottom
2 eggs
1 dl sugar
2 tsp vanilla sugar
0,5tspbaking powder
50 g butter
0,5 dl Gluten Free Dark Wholemeal Rice Flour from Virtasalmi Cereal Product
1,5 dl Virtasalmi Grain Product Gluten Free Light Flour Puree
- Stuffing
3 dl muskmelon (just over 1kg)
2 dl sugar
0,5 tl salt
0,25 tsp ground ginger
1 tsp cinnamon
0,5 dl Gluten-free corn flour from Virtasalmi Cereal Product
2 eggs
2 dl whipping cream
0,5tspvanilla sugar
- Kuorrute
n. 50 g Dark or milk chocolate
Preparation
- Start by preparing the pumpkin puree. Peel and chop the pumpkin. Boil for about 15-20 minutes. Drain the water and puree with a hand blender. Allow to cool.
- Bottom
- Preheat the oven to 200°C.
- Beat the egg and sugar until foamy.
- Mix the dry ingredients together and add to the foam.
- Melt the butter, add it to the dough and mix until smooth.
- Spread the dough in a loose baking pan lined with baking paper. Spread the dough generously, covering the edges. The filling is loose and may otherwise run.
- Stuffing
- Mix the remaining ingredients into the slightly cooled pumpkin puree.
- Pour over the base.
- Bake at 200 degrees for 15 minutes. Then lower the heat to 100°C and continue baking for another 30 minutes.
- Let cool and remove from the pan. Melt the chocolate, for example in the microwave on low heat, in 30 second batches. Do not stir, but stir the chocolate in between. Pour into a piping bag, close with a zip tie and make a small hole in the top. Extrude the straight lines first, then move on to the curved insides.
- Indulge yourself!
Gluten-free corn flour, 3 kg 