Autumnal Goodness – Monday made

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This is not a Luci friendly item!! It has lashings of butter and cream!!

It is, however, gluten-free.
Made it last night for a dinner party and I was impressed! No photos though…got gobbled up too quickly.

**Made it again a week later. Just a half batch in a slightly smaller mould so it looks a little thin**

I have always been a little bit skeptical of pumpkin pie. Usually I look at the recipe and see Maple Syrup and change my mind, but this one was delightfully free of it!
Not that I don’t like Maple Syrup, I just find that it dominates, and I really like to taste pumpkin if it is in something.

This recipe is a slightly modified version of Sweet Mary’s (http://sweetmary.typepad.com/my_weblog/2010/10/pumpkin-chocolate-tart.html), but in true me style, I added more cocoa and melted the butter (because I am a bit lazy when it some to waiting for butter to soften). I also made pumpkin puree by steaming it in the microwave and then puree-ing in the food processor, we don’t have canned pumpkin puree down here in the antipodes!

ENJOY the wickedness.

Pumpkin Chocolate Pie

Chocolate Pie Case

1 cup gluten-free flour (I use Orgran)

1/4 cup sugar (heaped)

1/2 cup cocoa

1/2 tsp mixed spices

1/2 cup (approx 125g) melted salted butter

1 large egg

Preheat oven to 180 C (160 if fan forced).

Combine the flour, sugar, cocoa and spices. Add the butter and egg. Mix for a couple of minutes. It is looks really too wet to be pressed into the tart mould, then add a little bit more flour until it become crumbly.

Press the mixture into the bottom and up the sides of the tart mould. You could try and roll out the dough if you wanted to make it really even and maybe trim the edges to make it pretty. Put it in the fridge for 30 minutes.

Bake the shell until it is firm, about 15 minutes.

Pumpkin Custardy Filling

1 1/2 cups (maybe a little less) pumpkin puree

3/4 cup packed brown sugar

225ml double cream

3 large eggs

3 tsp mixed spice

Mix it all together in a food processor to make it nice and smooooooooth.

Fill pie case up to the top (doesn’t expand very much) and bake at 180 C (160 fan forced) for about 40 minutes. It should be firm around the edges and have a slight wibble in the middle.

Let it cool in the pie mould before removing.

Tastes best at room temperature with a bit of cream……..

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