Extremely famous in the USA, the pumpkin pie has always triggered my curiosity. Ever since I cook for food intolerances, throwing weird ingredients into sweet recipes doesn’t surprise me anymore but naturally I tend to think more of soups and purees when it come to pumpkin. I had to try it for myself.
Last week-end, I was in Vienna for my first time at the Opera. I spent a wonderful week-end with friends there, buying unhealthy food at the Christmas markets, skating on the huge skating area in front of the town hall and of course drinking several hot chocolates topped with whipped cream as well as large slices of Sacher Torte (mit Schlagobers bitte!) in a comfy old café… Did I mention I also ate Käse Spätzle and a pizza loaded with cheese ? If I then add that I have a dairy intolerance you will understand the rest of the week was a bit more painful. Oh and that Burger King after the Opera or the Mcdonald’s milkshake before going to sleep overloaded my guts capacity at treating those enemies but believe me it was totally worth it…
Nevertheless, I have to calm down on lactose now if I want to forget about it on Christmas day and drink once again a tall cup full of hot chocolate. This is why I had to make this pie lactose-free and gluten-free (for my difficult brother). For the crust, I crushed some gluten-free Speculoos I just baked the day before with butter and an egg. For the filling, I replaced the heavy cream with my homemade 24 hours yoghurt.
If you make your own yoghurt and let it ferment 24 hours, it becomes much more easy to digest by dairy intolerants and all the lactose has disappeared. The yoghurt you buy at the store is always fermented 12 hours. I totally recommend you to buy a yoghurt-maker as it is very simple to make and I love to use it in my lactose-free recipes. But if you don’t, no worries, you can still use some plant-based yoghurt (I would recommend coconut) or a greek yoghurt if you are not sensitive to lactose.
My pumpkin pie passed the brother test and all 3 gave it a 5 stars rating. Try it for yourself and reach out to me to let me know if you loved it too 🙂
Tarte au potiron (sans Gluten, sans lactose / Pumpkin pie (gluten-free, lactose-free)
Course: DessertDifficulty: Easy6
servings30
minutes1
hour2
minutes1
hour30
minutesIngredients
- Pour la pâte / For the Crust
1 oeuf
1 egg150g de beurre fondu
150g melted butter- Pour la garniture / For the filling
450g de purée de butternut (environ 3/4 d’un butternut pelé, coupé en morceaux et cuit)
450g pumpkin puree (I poached and pureed the flesh of a butternut peeled and cut into pieces)3 oeufs
3 eggs250g de cassonade blonde
250g light brown sugar80g de fécule de Maïzena
80g cornstarch300ml de yaourt fermenté 24h ou yaourt de coco ou yaourt grec
300ml 24hours fermented yoghurt or plant-based yoghurt or greek yoghurt1/2 c.à.c. de sel
1/2 tsp salt1 + 1/2 c.à.c. de cannelle
1 + 1/2 tsp cinnamon1/2 c.à.c. de gingembre
1/2 tsp ginger1/4 c.à.c. de noix de muscade
1/4 teaspoon nutmegUne petite pincée de clou de girofle
A tiny pinch of clovesUne petite pincée de poivre en poudre
A tiny pinch of black pepper
Directions
- La veille / the day before
- Cuisez des spéculoos sans gluten (ou achetez-en). Pelez, coupez en morceau et cuisez le butternut jusqu’à ce qu’il soit tout à fait tendre et réduisez en purée.
Cook a batch of gluten-free speculoos (or buy some). Peel, cut into chunks and cook the butternut squash until tender and puree. - Brisez les spéculoos, ajoutez le beurre fondu et l’oeuf et fouettez avec un robot électrique. Formez un disque avec la pâte, placez au réfrigérateur 1h puis sur un feuille de papier sulfurisé, roulez en un disque d’un demi cm d’épaisseur. Foncez délicatement un moule à tarte avec la pâte, piquer avec une fourchette et enfournez environ 12 minutes à 190°c.
Grind the speculoos, add the melted butter and the egg and beat with an electric mixer. Form a disk with the dough, place in the refrigerator for 1 hour then on a sheet of parchment paper, roll into a disk 0,5cm thick. Gently line a pie tin with the dough, prick with a fork and bake for about 12 minutes at 190°C - Le matin ou début d’après-midi / in the morning or early afternoon
- Pendant ce temps, prélevez 450g de la purée de butternut et fouettez-la avec les oeufs et le sucre. Incorporez le maïzena et les épices ensuite la yaourt. Laissez la pâte au spéculoos refroidir quelques minutes en sortant du four avant de la remplir aux 3/4 avec la préparation (s’il y en de trop, remplissez de petits ramequins et cuisez-les pour votre petit déjeuner ou le goûter).
Meanwhile, take 450g of the butternut purée and whisk it with the eggs and sugar. Add the cornstarch and spices then the yogurt. Leave the speculoos dough to cool for a few minutes when it comes out of the oven before filling it to 3/4 with the filling (if there is too much, fill muffins tins and bake it half the time as breakfast or snack). - Enfournez la tarte pendant 50-60 minutes dépendant de votre four. A 25 minutes, recouvrez la tarte de papier aluminium pour ne pas que les bords de la pâte brûlent. Le centre va gonfler. C’est prêt quand le centre est ferme et humide. Attention quand la tarte est trop cuite, elle se fend ! Laissez reposer 2-3h avant de déguster et servez avec une portion de chantilly.
Bake the pie for 50-60 minutes depending on your oven. At 25 minutes, cover with foil so that the edges of the dough do not burn. The center will rise. It’s ready when it’s firm, bit wobbly and moist. Be careful if the pie is overcooked, it will crack. Leave to rest for 2-3 hours before serving with a portion of whipped cream.
