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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, sweet pumpkin pie with a buckwheat crust (gluten & dairy free) 🥧 🎃. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sweet Pumpkin Pie With a Buckwheat Crust (Gluten & Dairy Free) 🥧 🎃 is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Sweet Pumpkin Pie With a Buckwheat Crust (Gluten & Dairy Free) 🥧 🎃 is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook sweet pumpkin pie with a buckwheat crust (gluten & dairy free) 🥧 🎃 using 11 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Sweet Pumpkin Pie With a Buckwheat Crust (Gluten & Dairy Free) 🥧 🎃:

1. Get Pastry
2. Prepare 200 g buckwheat flour
3. Get 120 g chilled stork marg
4. Make ready 2 tbsp plus 1 tsp cold water
5. Take Pie filling
6. Get 350 g puréed pumpkin
7. Get 125 mls full fat coconut milk
8. Prepare 100 g soft dark brown sugar
9. Prepare 1 tsp mixed spice
10. Prepare 1/2 tsp cinnamon
11. Make ready 1/4 tsp ginger

Steps to make Sweet Pumpkin Pie With a Buckwheat Crust (Gluten & Dairy Free) 🥧 🎃:

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. 1. Trim the edge. Prick the base all over with a fork then chill in the freezer for 30 minutes.
5. 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.
6. Now prepare your filling. This bit is easy, simply whisk everything together then pour into your case. 1. 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.
7. Now enjoy all your hard work!

So that is going to wrap it up for this exceptional food sweet pumpkin pie with a buckwheat crust (gluten & dairy free) 🥧 🎃 recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!