How to Prepare Perfect Sweet Pumpkin Pie With a Buckwheat Crust (Gluten & Dairy Free) 🥧 🎃

Sweet Pumpkin Pie With a Buckwheat Crust (Gluten & Dairy Free) 🥧 🎃. Place the chilled crust on a rimmed baking sheet. Line it with parchment paper, and fill to the top with pie weights or dry beans, pressing weights into the sides and corners. I don't think I'm exaggerating when I say that there is no better smell than that of a freshly baked pumpkin pie!

Remove pie from oven and let cool on wire rack; Gluten-Free Pumpkin Pie. Mix Dry Ingredients: In a large mixing bowl, whisk together the sugar, ground cinnamon, ground ginger, ground nutmeg, and salt to combine. Whisk Wet Ingredients: Add the pumpkin puree, coconut milk, and eggs, and whisk until smooth. You can cook Sweet Pumpkin Pie With a Buckwheat Crust (Gluten & Dairy Free) 🥧 🎃 using 11 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Sweet Pumpkin Pie With a Buckwheat Crust (Gluten & Dairy Free) 🥧 🎃

1. It's of Pastry.
2. Prepare of buckwheat flour.
3. It's of chilled stork marg.
4. Prepare of plus 1 tsp cold water.
5. You need of Pie filling.
6. It's of puréed pumpkin.
7. You need of full fat coconut milk.
8. Prepare of soft dark brown sugar.
9. It's of mixed spice.
10. You need of cinnamon.
11. You need of ginger.

In a bowl, combine the ginger snap crumbs, butter, and brown sugar and blend well. Sweet potatoes make a mouthwatering, creamy custard for the filling in this lightened-up pie with an easy gluten-free cookie crust. If you love buckwheat or oat flour, for example, you can control the flavor and texture of the final result. Vegan Gluten Free Pumpkin Pie This butternut squash pumpkin pie is heavenly with a dollop of whipped cream (or coconut whipped cream to keep things vegan).

Sweet Pumpkin Pie With a Buckwheat Crust (Gluten & Dairy Free) 🥧 🎃 instructions

1. To make your dough, rub the flour and marg together with your fingers to make breadcrumbs..
2. Add the chilled water and use a knife to cut through the mixture, then use your hands to gather the pastry into a ball. Wrap in cling film and place in the freezer for 15 mins..
3. Put the dough onto a sheet of baking paper. Dust the top with some gf flour. Roll it out and don’t panic when it all falls apart. Push it together with your hands and keep rolling until it’s in a thin circle..
4. Lightly oil your pie tin then flip the pastry over the top. Work quickly to push the sides down gently before they all crack. Use your fingers to push bits of cracked off dough into place in a patchwork technique..
   
5. Trim the edge. Prick the base all over with a fork then chill in the freezer for 30 minutes..
6. Heat the oven to 200 C then put the case straight from the freezer into the oven. This helps to stop the pastry shrinking. Bake for 15 mins then remove..
7. Now prepare your filling. This bit is easy, simply whisk everything together then pour into your case..
   
8. Turn your oven down to 160 C. Now you want a long slow bake to set the filling. So bake for 50 minutes here. When the top is set and firm, remove the tin but let the pie sit for a good half an hour before you try to unmould it..
9. Now enjoy all your hard work!.

This entire recipe is also gluten free and vegan with a wholesome oat-buckwheat flour crust. Both work well with this pumpkin pie filling. If you're looking for an amazing gluten-free, grain-free and nut-free crust, I've got the perfect crust for you. It is basically made out of magic because it's somehow still flaky and buttery and tastes like a normal pie crust. It's also really easy to make.