Impressive, fragrant and delicious gluten-free sweet pumpkin pie. Ideal with coffee ot tea but also for a dessert! after a festive meal.And as we say in Greece: “Not a crumb will be left!”
Cut the pumpkin, remove the seeds and then cut it into large chunks (no need to peel). I used ¼ of a large pumpkin of about 5 kg, about 1200 g.
Spread out the pumpkin pieces on a baking tray, sprinkle them with a little salt, cover them with foil and bake them at 180°C/350°F for about 1 hour until became soft.
Once cooked, uncover the pan and leave it aside, outside of the oven to cool down.
Sift the flour into a large bowl and mix it with the xanthan gum. Add the frozen butter into small cubes.
Rub the butter with the flour until the mixture resembles breadcrumbs and add the icing sugar & clementine zest.
Beat the 2 eggs together in a separate bowl and add them gradually.
Use a fork to knead/mix it until it forms a ball of dough that may be slightly sticky.
Wrap the dough in cling wrap film and place it in the fridge for at least 30 minutes . It’s very important this step because it will make easier to work with the dough. I left it wrapped with cling film in the fridge all night and used it the next day
When the dough is cold enough, roll out into a parchment paper about 3mm/ 1/8” thick or on a floured work surface, or between two sheets of parchment paper. As for the thickness, I found this rolling pin from Tupperware last year that has both 3mm/ 1/8” & 6mm/ 1/4” rings to make an even sheet.
1With the help of the parchment paper, place the sheet of dough in the tart form.
Cut off the excess from the tart form and keep them aside. Prick the dough in several places with a fork. Cover it with a parchment paper and place it in the fridge.
Shape the remaining dough a little and roll it out again into a sheet about 3mm/ 1/8” thick. Use a round cookie cutter or a glass/cup with a small diameter to make our pumpkins shape. Press to cut the dough into a round shape and then place it a little further and press it again to make another circle. As shown in the photo below. Clean around the shape of the pumpkins and make a cord, press it to make it wide and then cut it into small pieces to make the stems of the pumpkin. As you have made these designs on the parchment paper, place them in the freezer so that after freezing a little will be easier to place them on top of the filling.
Scoop the cooled pumpkin flesh into a food processor and blend it well until smooths. As you can realize the skin is peeling very easy now.
Lightly beat the eggs in a separate bowl and add them to the pumpkin pulp along with all the filling ingredients, except the walnuts, and beat them to mix well.
At the end, add the coarsely chopped walnuts and mix them with a spoon.
Preheat the oven to 180°C/350°F.
Take out of the fridge the tart, remove the parchment paper and fill it with the filling you have already made.
18. Take the pumpkin designs out of the freezer, which, because they are frozen, are easy to place on top of the filling.
Brush the dough patterns with beaten egg yolk and sprinkle with sugar.
Bake at 180°C/350°F for about 55 minutes (depending on how powerful your oven is) until golden brown.
Let them cool well. Optionally sprinkle it with icing sugar and ground cinnamon powder before serving.
Servings 0