As a dedicated gluten-free baking enthusiast with years of experience creating seasonal delights, I'm thrilled to share this autumnal twist on the classic American Pumpkin Pie for Halloween. Featuring rich chestnut cream, this gluten-free and lactose-free recipe uses premium Schär Millefoglie Gluten-Free Puff Pastry. Pumpkin's vibrant flavor makes it a gourmet standout—ideal for All Saints' Day 2018 celebrations. Here's how to make it.
– Schär “Millefoglie” gluten-free puff pastry
– 100 g brown sugar
– 2 eggs
– 1 tbsp. gluten-free cornstarch
– 500 g cooked pumpkin flesh
– 100 g chestnut cream
– 150 ml vegetable milk
– Spices (cinnamon and ginger primarily)
– 1/2 tsp. sea salt
– Lactose-free whipped cream
– 1 sachet vanilla sugar
1. Steam the peeled and cubed pumpkin for 40 minutes until tender. Blend with the chestnut cream and transfer to a bowl. Reserve.
2. In a separate bowl, whisk together the dry ingredients: gluten-free cornstarch, salt, spices, vanilla sugar, and brown sugar.
3. Incorporate the pumpkin and chestnut mixture into the dry ingredients.
4. Beat the eggs, add the vegetable milk, and blend into the pumpkin-chestnut mixture. Whisk until smooth and uniform.
5. Preheat oven to 180°C (356°F). Line a pie dish with the Schär Millefoglie Gluten-Free Puff Pastry and pre-bake for 15 minutes. Remove and fill with the pumpkin mixture.
6. Bake at 230°C (446°F) for 5 minutes, then reduce to 180°C and bake for 30 more minutes.
7. Cool the Pumpkin Pie in the fridge for 30 minutes. Top with lactose-free whipped cream before serving. Enjoy!
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Photo credit: Matthieu Hoarau for labeauteparisienne.com
