hey food tubers I’m John I’m the head
chef of fifteen London I’m here this
amazing gluten-free pumpkin pie recipe
beautifully soft silky filling wrapped
in a crisp and crumbling pastry it’s
perfect for Thanksgiving but it’s also
amazing if you want to use it all year
round okay so let’s start with a pumpkin
first of all just take a little top off
like so cut the pumpkin use a spoon and
just scoop it out right perfect we’re
taking the other seeds now let’s cut
let’s squash so all we’ll do is cut it
into nice little quarters pop it in the
tray cover this in foil now pop it in
the oven 180 Celsius for about an hour
or just check it and just give it a
little prick and see if it’s giving
right so my pumpkins are in the oven
roasting now I’m going to make the
pastry this is the most important bit
dead 250 grams of gluten free white
flour into the bowl what we’re gonna do
is some xanthan gum we want to add half
a teaspoon of this into your flour this
replaces the job the gluten and stops
the pastry from crumbling 50 grams of
sugar 125 grams of butter and a little
pinch of cinnamon as well mix all this
together like a crumble mixture make
sure all the butter is completely mixed
into the flour so that’s got a nice
little crumbling texture if you can see
there it’s nicely broken up no real
lumps in there make a little well pour
in your milk in goes the whole egg bring
it into the middle so really just sort
of need it back together roll it around
the side of the bowl create a nice
little ball there we go that’s it down
wrap it in some clean field what we want
to do is pop it in the fridge for about
half an hour just to let it rest right
so don’t be afraid this pastries gonna
be quite hard because it’s been in the
fridge for half an hour it’s quite firm
roll it in between some clean film what
this will do will stop it from sticking
pop your pastry in the middle to give me
a little beat this will take a little
bit of work they give it a bit of time
it will come together do it about five
mil using your table case flip it over
push it in all the corners alright once
you’re comfortable with it just remove
the cling film don’t worry if you come
over a little bit push it on the sides
take a knife trim it up nicely save this
pastry you’ll need it to decorate the
top of the pie take a fork and then just
prick it all down the middle pricking
the base stops the pastry from rising
it keeps the bottom of the pie nice and
flat writes rest it in the fridge for
another ten minutes just let it cool
down a little bit and set up again
summer pumpkins ready now okay so the
pumpkins been in for an hour let it cool
and then we’re scoop it out right
meanwhile while that’s cooling what
we’re gonna do is blind bake at the
pastry take some clean film tell me like
rice any sort of grain will do fill it
right up to the top and what we do the
reason why we blind bake it is basically
stops it rising up too much bake this
for 10 to 12 minutes with the rice on
then we removed the rice bag and bake it
for another five minutes just until it
comes nice and golden
okay so this is ready we’re going to do
is leave this to cool for five to ten
minutes that gives me time to get on
with the filling in here we’ve got the
pumpkins make sure they’re nice and
tender and all we’ve done is to scoop
out the flesh there we go great now to
the rest of him so we’re going strictly
grams of golden brown butter brown
butter is simply butter which has been
cooked on a low heat until golden brown
you get this always salty caramel flavor
split it up so it’s nice and smooth
right for the rest of the filling we
have 125 grams of sugar we have a pinch
of cinnamon 2 teaspoons of vanilla
extract 4 tablespoons of lutein free
flour quarter of a teaspoon of nutmeg
and now two eggs and what we want to do
is just whisk them up a little bit
before we add it to the bowl place that
all in the bowl and give it one last
blitz
right it’s all my ingredients and mixed
together now I’m gonna fill the pastry
case take your pumpkin pour it into the
middle make sure you spread it out all
evenly covering all the edges there we
go remember with all that trim that our
heads I make some beautiful little
lattice and what we’re going to do is
lay it over the top of the pumpkin pie
to make it look pretty
and then again to make it a classical
pumpkin pie we go across so the next
thing we’re going to do before we put it
back in the oven we’re gonna egg wash it
bake in the oven 180 45 to 50 minutes
just come out of the oven it’s nice and
gold on the outside
lovely little shine on top and now to
finish it off we’re just gonna give it a
little dusting of icing sugar and
cinnamon little pinch of cinnamon my
mouth was reaching already there we go
look at that looking beautiful
got that lovely little brown butter
going all the way through it pumpkins
nice and golden we’re ready to taste it
absolutely delicious you can taste the
vanilla the cinnamon and that delicious
brown butter coming through it’s so so
good guys you’ve got to try it head over
to drinks tube they’ve got this amazing
vegan pumpkin pie smoothie check that
out also for this and loads more
gluten-free speciality diets head over
to jamieoliver.com
and don’t forget to Like subscribe and
share it’s free
chef of fifteen London I’m here this
amazing gluten-free pumpkin pie recipe
beautifully soft silky filling wrapped
in a crisp and crumbling pastry it’s
perfect for Thanksgiving but it’s also
amazing if you want to use it all year
round okay so let’s start with a pumpkin
first of all just take a little top off
like so cut the pumpkin use a spoon and
just scoop it out right perfect we’re
taking the other seeds now let’s cut
let’s squash so all we’ll do is cut it
into nice little quarters pop it in the
tray cover this in foil now pop it in
the oven 180 Celsius for about an hour
or just check it and just give it a
little prick and see if it’s giving
right so my pumpkins are in the oven
roasting now I’m going to make the
pastry this is the most important bit
dead 250 grams of gluten free white
flour into the bowl what we’re gonna do
is some xanthan gum we want to add half
a teaspoon of this into your flour this
replaces the job the gluten and stops
the pastry from crumbling 50 grams of
sugar 125 grams of butter and a little
pinch of cinnamon as well mix all this
together like a crumble mixture make
sure all the butter is completely mixed
into the flour so that’s got a nice
little crumbling texture if you can see
there it’s nicely broken up no real
lumps in there make a little well pour
in your milk in goes the whole egg bring
it into the middle so really just sort
of need it back together roll it around
the side of the bowl create a nice
little ball there we go that’s it down
wrap it in some clean field what we want
to do is pop it in the fridge for about
half an hour just to let it rest right
so don’t be afraid this pastries gonna
be quite hard because it’s been in the
fridge for half an hour it’s quite firm
roll it in between some clean film what
this will do will stop it from sticking
pop your pastry in the middle to give me
a little beat this will take a little
bit of work they give it a bit of time
it will come together do it about five
mil using your table case flip it over
push it in all the corners alright once
you’re comfortable with it just remove
the cling film don’t worry if you come
over a little bit push it on the sides
take a knife trim it up nicely save this
pastry you’ll need it to decorate the
top of the pie take a fork and then just
prick it all down the middle pricking
the base stops the pastry from rising
it keeps the bottom of the pie nice and
flat writes rest it in the fridge for
another ten minutes just let it cool
down a little bit and set up again
summer pumpkins ready now okay so the
pumpkins been in for an hour let it cool
and then we’re scoop it out right
meanwhile while that’s cooling what
we’re gonna do is blind bake at the
pastry take some clean film tell me like
rice any sort of grain will do fill it
right up to the top and what we do the
reason why we blind bake it is basically
stops it rising up too much bake this
for 10 to 12 minutes with the rice on
then we removed the rice bag and bake it
for another five minutes just until it
comes nice and golden
okay so this is ready we’re going to do
is leave this to cool for five to ten
minutes that gives me time to get on
with the filling in here we’ve got the
pumpkins make sure they’re nice and
tender and all we’ve done is to scoop
out the flesh there we go great now to
the rest of him so we’re going strictly
grams of golden brown butter brown
butter is simply butter which has been
cooked on a low heat until golden brown
you get this always salty caramel flavor
split it up so it’s nice and smooth
right for the rest of the filling we
have 125 grams of sugar we have a pinch
of cinnamon 2 teaspoons of vanilla
extract 4 tablespoons of lutein free
flour quarter of a teaspoon of nutmeg
and now two eggs and what we want to do
is just whisk them up a little bit
before we add it to the bowl place that
all in the bowl and give it one last
blitz
right it’s all my ingredients and mixed
together now I’m gonna fill the pastry
case take your pumpkin pour it into the
middle make sure you spread it out all
evenly covering all the edges there we
go remember with all that trim that our
heads I make some beautiful little
lattice and what we’re going to do is
lay it over the top of the pumpkin pie
to make it look pretty
and then again to make it a classical
pumpkin pie we go across so the next
thing we’re going to do before we put it
back in the oven we’re gonna egg wash it
bake in the oven 180 45 to 50 minutes
just come out of the oven it’s nice and
gold on the outside
lovely little shine on top and now to
finish it off we’re just gonna give it a
little dusting of icing sugar and
cinnamon little pinch of cinnamon my
mouth was reaching already there we go
look at that looking beautiful
got that lovely little brown butter
going all the way through it pumpkins
nice and golden we’re ready to taste it
absolutely delicious you can taste the
vanilla the cinnamon and that delicious
brown butter coming through it’s so so
good guys you’ve got to try it head over
to drinks tube they’ve got this amazing
vegan pumpkin pie smoothie check that
out also for this and loads more
gluten-free speciality diets head over
to jamieoliver.com
and don’t forget to Like subscribe and
share it’s free
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