Gluten Free Pumpkin Pie | Thanksgiving Recipe | Jon Rotherham

hey food tubers I’m John I’m the head

hey food tubers I’m John I’m the head chef of fifteen London I’m here this

chef of fifteen London I’m here this

chef of fifteen London I’m here this amazing gluten-free pumpkin pie recipe

amazing gluten-free pumpkin pie recipe

amazing gluten-free pumpkin pie recipe beautifully soft silky filling wrapped

beautifully soft silky filling wrapped

beautifully soft silky filling wrapped in a crisp and crumbling pastry it’s

in a crisp and crumbling pastry it’s

in a crisp and crumbling pastry it’s perfect for Thanksgiving but it’s also

perfect for Thanksgiving but it’s also

perfect for Thanksgiving but it’s also amazing if you want to use it all year

amazing if you want to use it all year

amazing if you want to use it all year round okay so let’s start with a pumpkin

round okay so let’s start with a pumpkin

round okay so let’s start with a pumpkin first of all just take a little top off

first of all just take a little top off

first of all just take a little top off like so cut the pumpkin use a spoon and

like so cut the pumpkin use a spoon and

like so cut the pumpkin use a spoon and just scoop it out right perfect we’re

just scoop it out right perfect we’re

just scoop it out right perfect we’re taking the other seeds now let’s cut

taking the other seeds now let’s cut

taking the other seeds now let’s cut let’s squash so all we’ll do is cut it

let’s squash so all we’ll do is cut it

let’s squash so all we’ll do is cut it into nice little quarters pop it in the

into nice little quarters pop it in the

into nice little quarters pop it in the tray cover this in foil now pop it in

tray cover this in foil now pop it in

tray cover this in foil now pop it in the oven 180 Celsius for about an hour

the oven 180 Celsius for about an hour

the oven 180 Celsius for about an hour or just check it and just give it a

or just check it and just give it a

or just check it and just give it a little prick and see if it’s giving

little prick and see if it’s giving

little prick and see if it’s giving right so my pumpkins are in the oven

right so my pumpkins are in the oven

right so my pumpkins are in the oven roasting now I’m going to make the

roasting now I’m going to make the

roasting now I’m going to make the pastry this is the most important bit

pastry this is the most important bit

pastry this is the most important bit dead 250 grams of gluten free white

dead 250 grams of gluten free white

dead 250 grams of gluten free white flour into the bowl what we’re gonna do

flour into the bowl what we’re gonna do

flour into the bowl what we’re gonna do is some xanthan gum we want to add half

is some xanthan gum we want to add half

is some xanthan gum we want to add half a teaspoon of this into your flour this

a teaspoon of this into your flour this

a teaspoon of this into your flour this replaces the job the gluten and stops

replaces the job the gluten and stops

replaces the job the gluten and stops the pastry from crumbling 50 grams of

the pastry from crumbling 50 grams of

the pastry from crumbling 50 grams of sugar 125 grams of butter and a little

sugar 125 grams of butter and a little

sugar 125 grams of butter and a little pinch of cinnamon as well mix all this

pinch of cinnamon as well mix all this

pinch of cinnamon as well mix all this together like a crumble mixture make

together like a crumble mixture make

together like a crumble mixture make sure all the butter is completely mixed

sure all the butter is completely mixed

sure all the butter is completely mixed into the flour so that’s got a nice

into the flour so that’s got a nice

into the flour so that’s got a nice little crumbling texture if you can see

little crumbling texture if you can see

little crumbling texture if you can see there it’s nicely broken up no real

there it’s nicely broken up no real

there it’s nicely broken up no real lumps in there make a little well pour

lumps in there make a little well pour

lumps in there make a little well pour in your milk in goes the whole egg bring

in your milk in goes the whole egg bring

in your milk in goes the whole egg bring it into the middle so really just sort

it into the middle so really just sort

it into the middle so really just sort of need it back together roll it around

of need it back together roll it around

of need it back together roll it around the side of the bowl create a nice

the side of the bowl create a nice

the side of the bowl create a nice little ball there we go that’s it down

little ball there we go that’s it down

little ball there we go that’s it down wrap it in some clean field what we want

wrap it in some clean field what we want

wrap it in some clean field what we want to do is pop it in the fridge for about

to do is pop it in the fridge for about

to do is pop it in the fridge for about half an hour just to let it rest right

half an hour just to let it rest right

half an hour just to let it rest right so don’t be afraid this pastries gonna

so don’t be afraid this pastries gonna

so don’t be afraid this pastries gonna be quite hard because it’s been in the

be quite hard because it’s been in the

be quite hard because it’s been in the fridge for half an hour it’s quite firm

fridge for half an hour it’s quite firm

fridge for half an hour it’s quite firm roll it in between some clean film what

roll it in between some clean film what

roll it in between some clean film what this will do will stop it from sticking

this will do will stop it from sticking

this will do will stop it from sticking pop your pastry in the middle to give me

pop your pastry in the middle to give me

pop your pastry in the middle to give me a little beat this will take a little

a little beat this will take a little

a little beat this will take a little bit of work they give it a bit of time

bit of work they give it a bit of time

bit of work they give it a bit of time it will come together do it about five

it will come together do it about five

it will come together do it about five mil using your table case flip it over

mil using your table case flip it over

mil using your table case flip it over push it in all the corners alright once

push it in all the corners alright once

push it in all the corners alright once you’re comfortable with it just remove

you’re comfortable with it just remove

you’re comfortable with it just remove the cling film don’t worry if you come

the cling film don’t worry if you come

the cling film don’t worry if you come over a little bit push it on the sides

over a little bit push it on the sides

over a little bit push it on the sides take a knife trim it up nicely save this

take a knife trim it up nicely save this

take a knife trim it up nicely save this pastry you’ll need it to decorate the

pastry you’ll need it to decorate the

pastry you’ll need it to decorate the top of the pie take a fork and then just

top of the pie take a fork and then just

top of the pie take a fork and then just prick it all down the middle pricking

prick it all down the middle pricking

prick it all down the middle pricking the base stops the pastry from rising

the base stops the pastry from rising

the base stops the pastry from rising it keeps the bottom of the pie nice and

it keeps the bottom of the pie nice and

it keeps the bottom of the pie nice and flat writes rest it in the fridge for

flat writes rest it in the fridge for

flat writes rest it in the fridge for another ten minutes just let it cool

another ten minutes just let it cool

another ten minutes just let it cool down a little bit and set up again

down a little bit and set up again

down a little bit and set up again summer pumpkins ready now okay so the

summer pumpkins ready now okay so the

summer pumpkins ready now okay so the pumpkins been in for an hour let it cool

pumpkins been in for an hour let it cool

pumpkins been in for an hour let it cool and then we’re scoop it out right

and then we’re scoop it out right

and then we’re scoop it out right meanwhile while that’s cooling what

meanwhile while that’s cooling what

meanwhile while that’s cooling what we’re gonna do is blind bake at the

we’re gonna do is blind bake at the

we’re gonna do is blind bake at the pastry take some clean film tell me like

pastry take some clean film tell me like

pastry take some clean film tell me like rice any sort of grain will do fill it

rice any sort of grain will do fill it

rice any sort of grain will do fill it right up to the top and what we do the

right up to the top and what we do the

right up to the top and what we do the reason why we blind bake it is basically

reason why we blind bake it is basically

reason why we blind bake it is basically stops it rising up too much bake this

stops it rising up too much bake this

stops it rising up too much bake this for 10 to 12 minutes with the rice on

for 10 to 12 minutes with the rice on

for 10 to 12 minutes with the rice on then we removed the rice bag and bake it

then we removed the rice bag and bake it

then we removed the rice bag and bake it for another five minutes just until it

for another five minutes just until it

for another five minutes just until it comes nice and golden

okay so this is ready we’re going to do

okay so this is ready we’re going to do is leave this to cool for five to ten

is leave this to cool for five to ten

is leave this to cool for five to ten minutes that gives me time to get on

minutes that gives me time to get on

minutes that gives me time to get on with the filling in here we’ve got the

with the filling in here we’ve got the

with the filling in here we’ve got the pumpkins make sure they’re nice and

pumpkins make sure they’re nice and

pumpkins make sure they’re nice and tender and all we’ve done is to scoop

tender and all we’ve done is to scoop

tender and all we’ve done is to scoop out the flesh there we go great now to

out the flesh there we go great now to

out the flesh there we go great now to the rest of him so we’re going strictly

the rest of him so we’re going strictly

the rest of him so we’re going strictly grams of golden brown butter brown

grams of golden brown butter brown

grams of golden brown butter brown butter is simply butter which has been

butter is simply butter which has been

butter is simply butter which has been cooked on a low heat until golden brown

cooked on a low heat until golden brown

cooked on a low heat until golden brown you get this always salty caramel flavor

you get this always salty caramel flavor

you get this always salty caramel flavor split it up so it’s nice and smooth

right for the rest of the filling we

right for the rest of the filling we have 125 grams of sugar we have a pinch

have 125 grams of sugar we have a pinch

have 125 grams of sugar we have a pinch of cinnamon 2 teaspoons of vanilla

of cinnamon 2 teaspoons of vanilla

of cinnamon 2 teaspoons of vanilla extract 4 tablespoons of lutein free

extract 4 tablespoons of lutein free

extract 4 tablespoons of lutein free flour quarter of a teaspoon of nutmeg

flour quarter of a teaspoon of nutmeg

flour quarter of a teaspoon of nutmeg and now two eggs and what we want to do

and now two eggs and what we want to do

and now two eggs and what we want to do is just whisk them up a little bit

is just whisk them up a little bit

is just whisk them up a little bit before we add it to the bowl place that

before we add it to the bowl place that

before we add it to the bowl place that all in the bowl and give it one last

all in the bowl and give it one last

all in the bowl and give it one last blitz

right it’s all my ingredients and mixed

right it’s all my ingredients and mixed together now I’m gonna fill the pastry

together now I’m gonna fill the pastry

together now I’m gonna fill the pastry case take your pumpkin pour it into the

case take your pumpkin pour it into the

case take your pumpkin pour it into the middle make sure you spread it out all

middle make sure you spread it out all

middle make sure you spread it out all evenly covering all the edges there we

evenly covering all the edges there we

evenly covering all the edges there we go remember with all that trim that our

go remember with all that trim that our

go remember with all that trim that our heads I make some beautiful little

heads I make some beautiful little

heads I make some beautiful little lattice and what we’re going to do is

lattice and what we’re going to do is

lattice and what we’re going to do is lay it over the top of the pumpkin pie

lay it over the top of the pumpkin pie

lay it over the top of the pumpkin pie to make it look pretty

to make it look pretty

to make it look pretty and then again to make it a classical

and then again to make it a classical

and then again to make it a classical pumpkin pie we go across so the next

pumpkin pie we go across so the next

pumpkin pie we go across so the next thing we’re going to do before we put it

thing we’re going to do before we put it

thing we’re going to do before we put it back in the oven we’re gonna egg wash it

back in the oven we’re gonna egg wash 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

just come out of the oven it’s nice and gold on the outside

gold on the outside

gold on the outside lovely little shine on top and now to

lovely little shine on top and now to

lovely little shine on top and now to finish it off we’re just gonna give it a

finish it off we’re just gonna give it a

finish it off we’re just gonna give it a little dusting of icing sugar and

little dusting of icing sugar and

little dusting of icing sugar and cinnamon little pinch of cinnamon my

cinnamon little pinch of cinnamon my

cinnamon little pinch of cinnamon my mouth was reaching already there we go

mouth was reaching already there we go

mouth was reaching already there we go look at that looking beautiful

look at that looking beautiful

look at that looking beautiful got that lovely little brown butter

got that lovely little brown butter

got that lovely little brown butter going all the way through it pumpkins

going all the way through it pumpkins

going all the way through it pumpkins nice and golden we’re ready to taste it

absolutely delicious you can taste the

absolutely delicious you can taste the vanilla the cinnamon and that delicious

vanilla the cinnamon and that delicious

vanilla the cinnamon and that delicious brown butter coming through it’s so so

brown butter coming through it’s so so

brown butter coming through it’s so so good guys you’ve got to try it head over

good guys you’ve got to try it head over

good guys you’ve got to try it head over to drinks tube they’ve got this amazing

to drinks tube they’ve got this amazing

to drinks tube they’ve got this amazing vegan pumpkin pie smoothie check that

vegan pumpkin pie smoothie check that

vegan pumpkin pie smoothie check that out also for this and loads more

out also for this and loads more

out also for this and loads more gluten-free speciality diets head over

gluten-free speciality diets head over

gluten-free speciality diets head over to jamieoliver.com

to jamieoliver.com

to jamieoliver.com and don’t forget to Like subscribe and

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