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Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, sweet pumpkin pie with a buckwheat crust (gluten & dairy free) 🥧 🎃. One of my favorites food recipes. For mine, I will 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 well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Sweet Pumpkin Pie With a Buckwheat Crust (Gluten & Dairy Free) 🥧 🎃 is something that I’ve loved my whole life.

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

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. Prepare 350 g puréed pumpkin
7. Take 125 mls full fat coconut milk
8. Make ready 100 g soft dark brown sugar
9. Get 1 tsp mixed spice
10. Take 1/2 tsp cinnamon
11. Prepare 1/4 tsp ginger

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!

So that’s going to wrap it up for this exceptional food sweet pumpkin pie with a buckwheat crust (gluten & dairy free) 🥧 🎃 recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!