Best Gluten Free Pumpkin Pie

Start by preheating your oven to 350 degrees.

We'll make the pastry first by mixing the gluten-free plain flour, xanthan gum, caster sugar, and butter in a large bowl until you have a texture that looks like breadcrumbs. This can be done with a pastry blender or simply using your fingers.

Add the egg yolk to the mixture and stir to combine until the mixture comes together as a dough. Wrap the dough in cling wrap and chill in the refrigerator for at least 45 minutes before using.

Roll the dough on a lightly floured surface (remember to use gluten-free flour), and place it over a 9-inch pie dish. Trim the edges, then put it back into the fridge for another 15 minutes to ensure a crisp pastry.

Blind-bake the pastry (baking without the filling) by covering it with baking parchment and filling it with dried beans. Bake for about 15 minutes then remove the beans and parchment and bake for another 5 minutes. This will prevent the bottom from becoming soggy when the pumpkin mixture is added.

For the filling, mix the canned pureed pumpkin, double cream, eggs, brown sugar, salt, and your spices (cinnamon, ginger, nutmeg, and cloves) in a large bowl until well blended.

Pour the filling onto the pastry shell and bake for about 40 minutes or until the filling is just set in the middle.

Let the pie cool before serving, this will allow the filling to set completely ensuring a perfect slice each time.