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MEWS free - Pumpkin Pie with Coconut Cream

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.

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.

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