Ingredients
Method
- Make the crust: Heat the oven to 180 °C (350 °F). Mix the almond flour, oat flour, sugar and salt. Rub in the cold butter with your fingertips until crumbly, then add the cold water and mix just until the dough holds together.
- Press and chill: Press the dough into a 22 cm (9 inch) pie dish, over the base and up the sides. Use the bottom of a glass for an even base. Chill for 10 minutes.
- Blind bake: Bake the empty crust for 10 minutes. Turn the oven down to 175 °C (345 °F).
- Make the filling: Whisk the pumpkin purée, eggs, cream, brown sugar, spices and salt until smooth. For an extra-smooth filling, strain it before baking.
- Bake: Pour the filling into the pre-baked crust and bake for 40 to 45 minutes, until the centre is just set. It should still have a gentle wobble while warm.
- Cool: Let the pie cool completely, about 2 hours, before slicing.
Notes
Coeliac notes
• Oats: use oat flour from certified gluten-free oats only. Most people with coeliac disease tolerate gluten-free oats, but a very small number react to them (Coeliac UK). In Australia and New Zealand, food containing oats cannot be labelled gluten-free (Food Standards Code, Schedule 4).
• Oat-free crust: use 160 g almond flour, or 100 g almond flour plus 60 g of a plain gluten-free flour blend. Everything else stays the same.
• Pumpkin purée: buy plain purée (100% pumpkin). Pie filling is a different product, already sweetened and spiced; check the label.
• Spices: single ground spices are fine. Coeliac UK advises checking the labels of seasonings, so read the label on any ready-mixed pumpkin spice.
• When a label is unclear, treat it as "not for me". Variations
• Maple: swap half the brown sugar for maple syrup.
• Dairy-free: coconut cream in the filling and coconut oil instead of butter in the crust.
• Texture: blend the filling for an even silkier slice.
• Homemade purée: roast Hokkaido or butternut, blend it and let it drain in a sieve if it looks wet. Make ahead and storage
• Bake the pie a day ahead and chill it overnight; serve cold or at room temperature.
• Keep it covered in the fridge and eat it within 2 days (Food Standards Agency guidance on leftovers).
• Oats: use oat flour from certified gluten-free oats only. Most people with coeliac disease tolerate gluten-free oats, but a very small number react to them (Coeliac UK). In Australia and New Zealand, food containing oats cannot be labelled gluten-free (Food Standards Code, Schedule 4).
• Oat-free crust: use 160 g almond flour, or 100 g almond flour plus 60 g of a plain gluten-free flour blend. Everything else stays the same.
• Pumpkin purée: buy plain purée (100% pumpkin). Pie filling is a different product, already sweetened and spiced; check the label.
• Spices: single ground spices are fine. Coeliac UK advises checking the labels of seasonings, so read the label on any ready-mixed pumpkin spice.
• When a label is unclear, treat it as "not for me". Variations
• Maple: swap half the brown sugar for maple syrup.
• Dairy-free: coconut cream in the filling and coconut oil instead of butter in the crust.
• Texture: blend the filling for an even silkier slice.
• Homemade purée: roast Hokkaido or butternut, blend it and let it drain in a sieve if it looks wet. Make ahead and storage
• Bake the pie a day ahead and chill it overnight; serve cold or at room temperature.
• Keep it covered in the fridge and eat it within 2 days (Food Standards Agency guidance on leftovers).