Sweet Pumpkin Pie With a Buckwheat Crust (Gluten & Dairy Free) 🥧 🎃 is the nomero uno that appears to many people’s mind when it arrives to a perfect dish. Today, we will tell you instructions on serving a comforting Sweet Pumpkin Pie With a Buckwheat Crust (Gluten & Dairy Free) 🥧 🎃.
We hope you got benefit from reading it, now let’s go back to sweet pumpkin pie with a buckwheat crust (gluten & dairy free) 🥧 🎃 recipe. You can cook sweet pumpkin pie with a buckwheat crust (gluten & dairy free) 🥧 🎃 using 11 ingredients and 9 steps. Here is how you do it.
First of all, here are the ingridients that you should ready to cook Sweet Pumpkin Pie With a Buckwheat Crust (Gluten & Dairy Free) 🥧 🎃:
- Prepare of Pastry.
- Provide 200 g of buckwheat flour.
- You need 120 g of chilled stork marg.
- Provide 2 tbsp of plus 1 tsp cold water.
- You need of Pie filling.
- Use 350 g of puréed pumpkin.
- Provide 125 mls of full fat coconut milk.
- Prepare 100 g of soft dark brown sugar.
- Use 1 tsp of mixed spice.
- Take 1/2 tsp of cinnamon.
- Use 1/4 tsp of ginger.
After readying the ingridients, now we are set to make our delightful Sweet Pumpkin Pie With a Buckwheat Crust (Gluten & Dairy Free) 🥧 🎃:
- To make your dough, rub the flour and marg together with your fingers to make breadcrumbs..
- 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..
- 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..
- 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..
- Trim the edge. Prick the base all over with a fork then chill in the freezer for 30 minutes..
- 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..
- Now prepare your filling. This bit is easy, simply whisk everything together then pour into your case..
- 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..
- Now enjoy all your hard work!.
Recipe : Sweet Pumpkin Pie With a Buckwheat Crust (Gluten & Dairy Free) 🥧 🎃
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