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Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, sweet pumpkin pie with a buckwheat crust (gluten & dairy free) 🥧 🎃. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. 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 meals in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Sweet Pumpkin Pie With a Buckwheat Crust (Gluten & Dairy Free) 🥧 🎃 is something that I have loved my entire life. They’re fine and they look wonderful.

Browse Our Wide Range Of Sweets & Chocolate Today. Great recipe for Sweet Pumpkin Pie With a Buckwheat Crust (Gluten & Dairy Free) 🥧 🎃. I don't think I'm exaggerating when I say that there is no better smell than that of a freshly baked pumpkin pie!

To begin with this particular recipe, we must first 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 cook that.

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

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

Line it with parchment paper, and fill to the top with pie weights or dry beans, pressing weights into the sides and corners. Remove pie from oven and let cool on wire rack. You can use your favorite gluten-free flour mix instead. Looking for a pumpkin pie recipe with a crust?

Instructions 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!

Try my Pumpkin Pie with Praline Topping and a Coconut-Pecan Crust here. If you prefer to use eggs, use two to three beaten organic free-range eggs instead of the egg replacer. "Easy, delicious gluten-free pumpkin pie with a homemade flaky, buttery gluten-free pie crust! Creamy, sweet pumpkin pie filling spiced to perfection !!" Hey don't forget about your gluten-free family and friends during the holidays!!! Make this gluten-free pumpkin pie for your holiday dessert table and watch how fast it disappears. Poor little pumpkin pie didn't stand a chance in my.

So that’s going to wrap this up for this special food sweet pumpkin pie with a buckwheat crust (gluten & dairy free) 🥧 🎃 recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!