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Wheat Free Maple and Pumpkin Pie

This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.

ingredients

serves 8 - 12
1 heaped tablespoon of icing (confectioners') sugar
A pinch of salt
70 g (2 1/2 oz) 1/2 cup of rice flour
70 g (2 1/2 oz) 1/2 cup of millet flour
70 g (2 1/2 oz) 1/2 cup of maize flour
140 g (5 oz) 2/3 cup of Dairy free margarine, cut into small
pieces 1 large free-range egg, beaten

for the pudding

200 ml (7 fl oz) 3/4 cup of apple juice
1 tablespoon of Gluten free cornflour (cornstarch)
425 g (15 oz) scant 2 cups canned pumpkin
2 large free-range eggs
4 tablespoons of maple syrup
1 1/2 teaspoons of Gluten free mixed (pie) spice
1 1/2 teaspoons of ground cinnamon
A little extra caster (superfine) sugar to sprinkle over the pie

method

23 cm (9 inch) non-stick, loose-bottomed pie or flan tin, greased

1. Preheat the oven to 200°C (400°F) Gas mark 6

2. Mix the first 5 pastry ingredients in a food processor, add the margarine and blend briefly, then add the egg to bind it all together.

3. Roll out the pastry and line the prepared tin. Trim off the excess pastry and keep for decorations.

4. Mix the apple juice and the cornflour (comstarch) together in a small bowl.

5. Put the pumpkin into a large bowl and stir in the apple juice mixture, followed by the eggs, maple syrup and spices.

6. Spoon the mixture into the pastry case and level it off.

7. Roll out the remaining pastry, cut out pretty little decorations from it and arrange over the filling.

8. Sprinkle the pastry on top of the pie with a little extra caster (superfine) sugar and bake the pie for about 35 minutes until the filling is firm and set and the pastry is golden brown.

9. Serve the pie warm.

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