Gluten Free Pumpkin Pie Thanksgiving Recipe Jon Rotherham
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Date: 2020-05-11
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Comments and reviews: 10
Shannon
Just made this yesterday. Firstly thank you Jamie and Jon for creating recipes for those of us who are avoiding wheat. Loved the pastry and even my husband who is British thought it the best he'd had including wheat pastry. I used the Dove Brand flour. Blind baking the crust really makes the difference. OK, now as an American, I'm really picky about my pumpkin pie. The filling tasted and looked more like a sweet potato pie. What's the difference? Pumpkin pie is usually made with evaporated milk thus giving it a silkier texture all the way through. Also I do not recommend putting lattice pastry across the top of the pie. It's hard to cut as the pastry is so soft and is not traditional for the pie. Using fresh pumpkin is fun but it is time consuming. I'd probably do the pumpkin thing a day before if I don't have time on the pie making day. I will use the pastry for many pies, but will use my regular pumpkin recipe. Thank you again for all you do to help us attain tasty, healthy and appetizing food. Bravo!
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Just made this yesterday. Firstly thank you Jamie and Jon for creating recipes for those of us who are avoiding wheat. Loved the pastry and even my husband who is British thought it the best he'd had including wheat pastry. I used the Dove Brand flour. Blind baking the crust really makes the difference. OK, now as an American, I'm really picky about my pumpkin pie. The filling tasted and looked more like a sweet potato pie. What's the difference? Pumpkin pie is usually made with evaporated milk thus giving it a silkier texture all the way through. Also I do not recommend putting lattice pastry across the top of the pie. It's hard to cut as the pastry is so soft and is not traditional for the pie. Using fresh pumpkin is fun but it is time consuming. I'd probably do the pumpkin thing a day before if I don't have time on the pie making day. I will use the pastry for many pies, but will use my regular pumpkin recipe. Thank you again for all you do to help us attain tasty, healthy and appetizing food. Bravo!
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Alexandre
For the blind bake, you don't have to use plastic film. Tinfoil might work. I use papel manteiga. Not sure what it is called in English. Also, you should keep the rice in a jar or tupper, so you don't waste a portion every time you blind bake something. Just reuse the same rice over and over. My grandma use the same rice for 50 years. Not sure if you need to prick the pie when you blind bake it. The weight of the rice is there to keep it from rising, so the air should com out the sides anyway.
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For the blind bake, you don't have to use plastic film. Tinfoil might work. I use papel manteiga. Not sure what it is called in English. Also, you should keep the rice in a jar or tupper, so you don't waste a portion every time you blind bake something. Just reuse the same rice over and over. My grandma use the same rice for 50 years. Not sure if you need to prick the pie when you blind bake it. The weight of the rice is there to keep it from rising, so the air should com out the sides anyway.
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Desiree
Nice to see the fresh pumpkin used, and nice to see more gluten free recipie s happening. Another suggestion, I have a hard time with the gum replacers for gluten (my son is gluten free) and struggled with getting a crust to work. so we make the pumpkin pie crust less. Baking it in a well greased glass or glazed ceramic dish works well. And adding several (we use between 4 and 6 farm fresh eggs in a double pie- 9 inch by 13 inch dish) extra eggs holds the filling together.
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Nice to see the fresh pumpkin used, and nice to see more gluten free recipie s happening. Another suggestion, I have a hard time with the gum replacers for gluten (my son is gluten free) and struggled with getting a crust to work. so we make the pumpkin pie crust less. Baking it in a well greased glass or glazed ceramic dish works well. And adding several (we use between 4 and 6 farm fresh eggs in a double pie- 9 inch by 13 inch dish) extra eggs holds the filling together.
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ThisIsMyFullName
Please don't heat up plastic wrap, when it's directly touching the food. Since not all plastic wrap is produced the same way, it can contain chemicals that you don't want to eat. Use parchment paper instead, that's what it's made for. Also, you don't have to scoop out the flesh. The hokkaido skin is eatable, and after being cooked in the oven, it's soft enough to blend. So save yourself some time =)
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Please don't heat up plastic wrap, when it's directly touching the food. Since not all plastic wrap is produced the same way, it can contain chemicals that you don't want to eat. Use parchment paper instead, that's what it's made for. Also, you don't have to scoop out the flesh. The hokkaido skin is eatable, and after being cooked in the oven, it's soft enough to blend. So save yourself some time =)
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Orius25
It would be nice if you told us what the gluten free flour is made of. Not all of us can buy pre-made mixes. Some of us have to mix our own GF flour. Usually GF flour is a combo of different flours together. The ratio depends on what you're using it for (pie crust vs. cookies. So this tutorial is kind of useless because in order to follow your recipe I need to know which flour you used.
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It would be nice if you told us what the gluten free flour is made of. Not all of us can buy pre-made mixes. Some of us have to mix our own GF flour. Usually GF flour is a combo of different flours together. The ratio depends on what you're using it for (pie crust vs. cookies. So this tutorial is kind of useless because in order to follow your recipe I need to know which flour you used.
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sakib
It's nearly Thanksgiving FoodTubers! So Jon Rotherham, head chef at Jamie s Fifteen restaurant, has a beautiful pumpkin pie recipe for the holidays. Roasted pumpkins, cinnamon, nutmeg and vanilla create a sweet and festive flavoured filling nestled inside a buttery, crisp gluten free pastry case. Absolutely delicious for everyone!
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It's nearly Thanksgiving FoodTubers! So Jon Rotherham, head chef at Jamie s Fifteen restaurant, has a beautiful pumpkin pie recipe for the holidays. Roasted pumpkins, cinnamon, nutmeg and vanilla create a sweet and festive flavoured filling nestled inside a buttery, crisp gluten free pastry case. Absolutely delicious for everyone!
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ilovecows178
In the US, we always had pumpkins specifically labeled pie pumpkin available in the store. Now that I'm living in Europe, I'm not sure what type of pumpkin to buy because the varieties are different here. What type of pumpkin do you recommend for this pie? Thanks for making my gluten free expat Thanksgiving even better! :)
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In the US, we always had pumpkins specifically labeled pie pumpkin available in the store. Now that I'm living in Europe, I'm not sure what type of pumpkin to buy because the varieties are different here. What type of pumpkin do you recommend for this pie? Thanks for making my gluten free expat Thanksgiving even better! :)
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Remus-Alexandru
For the plastic wrap part, we used tin foil (we have no temperature resistant plastic wrap where i live) and placed a snug pot inside that, to not use rice (we had none in the house. It came out great. Just in case you need alternatives. DO NOT skip the step as the pastry will melt before hardening. Happy Hallowe'en!
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For the plastic wrap part, we used tin foil (we have no temperature resistant plastic wrap where i live) and placed a snug pot inside that, to not use rice (we had none in the house. It came out great. Just in case you need alternatives. DO NOT skip the step as the pastry will melt before hardening. Happy Hallowe'en!
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Jay
All you really need is a gluten free pastry dough and the doors are open! So much you can be able to do! I actually have made a complete Thanksgiving feast gluten free! Yes, even the stuffing (dressing. Japanese Milk bread and corn bread works WONDERS (gluten free version of course)
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All you really need is a gluten free pastry dough and the doors are open! So much you can be able to do! I actually have made a complete Thanksgiving feast gluten free! Yes, even the stuffing (dressing. Japanese Milk bread and corn bread works WONDERS (gluten free version of course)
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Matthew
Jon, or Jamie, what type of gluten free flour did you use? In North America I can get several different brands that have different mixes of tapioca starch, rice flour, and potato starch. Do you know what kind of mix the flour you used was?
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Jon, or Jamie, what type of gluten free flour did you use? In North America I can get several different brands that have different mixes of tapioca starch, rice flour, and potato starch. Do you know what kind of mix the flour you used was?
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