Gluten-free pumpkin pie
This American classic is inspired by an old Pennsylvania Dutch recipe and combines the earthiness of whisky, the toffee flavours of brown sugar and the slight acidity of yogurt to make an irresistible dessert that will fill your kitchen with mouthwatering aromas. If pumpkin is out of season, butternut squash works just as well. Serve either hot or cold, with a little sour cream.
For the pastry case
1 portion ready-made gluten-free sweet shortcrust pastry (or use my recipe here)
Cornflour for rolling out
For the filling
300g (12oz) peeled pumpkin flesh
100g (4oz) unsalted butter
80g (1/2 cup) dark brown soft sugar
85ml (1/3 cup) plain yogurt
60ml (1/4 cup) whisky
2 tsp cornflour
¼ tsp ground cinnamon
pinch of salt
Preheat the oven to 180C. Chop up the pumpkin, place in a saucepan and add enough water to cover the chunks. Boil the pumpkin until tender.
Meanwhile, roll out the pastry to about 3mm (2/16”) thick and use it to line a 25cm (10”) loose-bottomed flan tin, sprinkling cornflour on the worktop to prevent the pastry sticking.
Once the pumpkin is cooked, drain off the water and place the pieces of pumpkin in a food processor or blender. Melt the butter and add it to the liquidiser, along with the sugar, yogurt, whisky, cornflour, cinnamon and salt. Blend until completely smooth.
Separate the eggs. Add the yolks to the pumpkin mixture and combine. Whisk the whites in a large bowl. Pour the pumpkin mixture down the side of the bowl with the egg white, then carefully fold everything together. Tip the mixture into the prepared pastry case and bake for about 45 minutes until the pie is puffy and browned. It will collapse a little as it cools, but this is normal.