#Glutenfree pumpkin pie


This recipe is adapted from my Gram’s pumpkin pie recipe.

She was a great cook,  from vegetarian meals (she used to work for the Jewish Vegetarian society), delicious wholemeal pizza and lots of cakes. She was ahead of her time in so many ways. She told me once she was the first woman on her road to wear trousers.

This is a great way to use up those Jack o’lanterns – yes the bigger pumpkins aren’t as tasty but they absorb flavours so it’s what you cook them with that counts.

You will need…

1 pumpkin, about 1kg whole or 400g flesh
Half a teaspoon cinnamon
Quarter of a teaspoon nutmeg
Half a teaspoon ground ginger
Half a teaspoon ground cloves or two whole cloves
250g ground almonds
80g organic unsaltedbutter
Pinch of salt
180ml organic single cream
3 medium organic eggs
100g maple syrup

How to…
Heat oven to 180 degrees c /160 degrees c fan oven / gas mark 4 / 350 degrees Fahrenheit
Cut and peel the pumpkin removing all seeds.
Either steam or cook in a little water for 10 minutes until soft with the whole cloves embedded in a piece or two to infuse.
Mash it up and put to one side too cool.
Melt the butter in a pan.
Pour over the ground almonds.
Add a pinch of salt.
Mix well.
our the mixture into a flan dish or cake dish press well into the dish and up the sides ensuring its all covered evenly.
If you have a little rolling pin that can help for the base.
Bake in oven for 6 minutes.
Take out of the oven a cool in the fridge.
Remove the cloves from the pumpkin.
Blend it well.
Add the cream, eggs maple syrup and spices mixing well.
Pour into the pastry case.
Bake in the middle of the oven until the filling has set.
Allow to cool and serve with cream,  half fat creme friache or Greek yogurt.


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