MEWS free - Pumpkin Pie with Coconut Cream
by FoodMaestro | 1 October 2015
A delicious pie that’s easy to prepare and even easier for everyone to enjoy.
Charlotte Stedman - a specialist allergy dietitian- provides an easy to create MEWS free (Milk, Egg, Wheat and Soya free) recipe.
(Serves 6-8 people)
- 300g Wheat/gluten free flour + xanthan gum*
- 200g Milk free fat spread (e.g. Pure sunflower)
- ¼ Teaspoon of salt
- Juice of ½ a lemon
- 70-80ml Iced water (cool water for an hour in the fridge or add a few ice cubes)
*Doves Farm bread flour works well
- 425g Can of pumpkin puree
- 4 Tablespoons maple syrup
- 50g Soft brown sugar
- 5 Tablespoons coconut milk
- 1 Tablespoon rapeseed oil
- 2 ½ Teaspoons arrowroot powder
- 1 level teaspoon mixed spice
- Coconut yogurt or dairy free cream as topping (optional)
- Sift flour and salt into a large bowl
- Add fat spread in small pieces and then gently rub the fat into the flour until they look like breadcrumbs. This only takes a minute so, don’t over work it.
- Stir the iced water gradually to the flour mix to avoid it getting too wet and sticky.
- Using your hands, gently press the mixture into a ball. If it doesn’t easily form a ball, add a little more water. Don’t kneed the pastry.
- Wrap the pastry ball in cling film and place in the fridge for at least 30 minutes. This may be made up to 2 days in advance.
- Roll out the chilled pastry between 2 sheets of cling film until it is quite thin - about 3mm thick and 30cm in diameter.
- Gently press the pastry into, and up the sides of a 20cm baking tin. Don’t worry if the pastry cracks. Simply mend the cracks by pressing together or using patches of spare pastry. Cut away any overhanging pastry.
- Place back in the fridge while you make the filling.
- Pre-heat the oven to 180oC.
- Blend all the filling ingredients together in a food processor until smooth.
- Pour mixture into the uncooked pastry case.
- Place in the middle of the oven and bake for 1 hour.
- Keep an eye on the pie to make sure it is not burning.
- After 1 hour the pastry crust should look a light golden brown and the filling firm but spongy to the touch.
- Note: wheat free pastry is not as crumbly as pastry made with wheat flour and has a more biscuity texture but tastes good.
- Remove pie from cake tin and place on a wire rack to cool.
- Refrigerated for 4-6 hours or overnight before serving.
- Serve with a dollop of coconut yogurt (e.g. KoYo) or other dairy free cream.
- If milk free not required – standard butter or margarine can be used instead.
- If wheat free not required – use plain wheat flour instead.
- The dough can be used immediately or chilled/frozen for use later.
- The pie will keep for 3-4 days in an airtight container in the fridge.