Gluten-Free Pumpkin Pie with a Rice-Flour Crust

Ingredients

• 120 g white rice flour
• 40 g potato starch
• 40 g tapioca starch
• 1 tsp psyllium husk powder
• 1 tbsp sugar
• ¼ tsp salt
• 100 g cold butter, cubed
• 1 egg yolk
• 3 tbsp ice-cold water
• 425 g pumpkin purée (100% pumpkin)
• 2 eggs
• 150 g light brown sugar
• 250 ml evaporated milk
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves
• ¼ tsp fine salt

Method

1. For the crust, whisk the rice flour, potato starch, tapioca starch, psyllium, 1 tablespoon sugar and ¼ teaspoon salt. Rub in the butter until it looks like coarse sand, then mix in the egg yolk and enough cold water to bring it together. Wrap and chill for 30 minutes.
2. Roll the pastry between two sheets of baking paper to about 3 mm and flip it into a 23 cm pie tin. Gluten-free pastry is short, so press any cracks together with your fingers. Chill for 15 minutes. Heat the oven to 190 °C (170 °C fan).
3. Line the pastry with baking paper and baking beans and bake for 15 minutes, then remove the paper and beans and bake 5 minutes more. Turn the oven down to 170 °C (150 °C fan).
4. Whisk the pumpkin purée, eggs, brown sugar, evaporated milk, cinnamon, ginger, nutmeg, cloves and fine salt until smooth.
5. Pour the filling into the warm pastry case and bake for 45–50 minutes, until set at the edges with a slight wobble in the middle.
6. Cool for at least 2 hours before slicing. Serve at room temperature or chilled.

Gluten-free check: Buy rice flour, tapioca starch, potato starch, sorghum flour and psyllium husk labelled gluten-free – naturally gluten-free flours are often milled alongside wheat. Use single spices, not a pre-mixed 'pumpkin pie spice' or 'mixed spice' unless it is labelled gluten-free. Canned pumpkin should say 100% pumpkin (or roast and purée your own); check the evaporated milk label.