Pumpkin Pie (Sugar, Gluten Free)

By Karenna

Don't be impatient when making this one. It's much better when it's cooked properly (it should look like a baked custard when you remove it from the oven).

Also, be sure to leave it to cool for a good few hours (to allow it to set right).

In fact, it's actually nicer the next day when it has set fully. It also works well-frozen and thawed just a little.

Ingredients

• 3 eggs
• 1/2 cup rice malt syrup
• 1 1/2 cup pumpkin purée
• 3/4 cups heavy cream
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon salt
• 1-2 tablespoon arrowroot
• grated zest of 1 lemon
• For the Crust
• 1/4 cup butter, melted
• 2 cups almond or hazelnut meal, or a combination of both
• 1 teaspoon salt

Details

Adapted from bing.com

Preparation

Step 1

Preheat the oven to 350ºF.

To make the crust, combine the melted butter, nut meal and salt in a 8 inch pie dish and mix well. (I find the crust 'holds' better the more you work it, as this releases the oils in the nut meal.)

Press the mixture into the bottom and sides of the dish to make a pie crust.
Bake in the oven for 5-8 minutes until it just starts to turn golden.

Remove from the oven and let cool fully (refrigerate or freeze it if you are short of time).

Cream the eggs and syrup, then blend in the rest of the ingredients until the mixture is the consistency of thin custard. If it's a bit too runny, add extra arrowroot.

Gently pour the filling into the cold crust and bake for 45–55 minutes or until the center of the pie is 'set' (when it starts to crack away from the base a little).

Remove from the oven and cool completely before putting in the fridge.