Directions

Pastry

1. In a large bowl, mix the gluten-free flour, xanthan gum, collagen protein (if using), and salt.
2. Rub in the chilled butter until the mixture resembles breadcrumbs.
3. Add eggs and ice-cold water, then gently bring the dough together. Avoid overmixing.
4. Wrap in cling film and chill for at least 30 minutes.

Pumpkin Filling

1. Preheat oven to 180°C (350°F).
2. Roast the pumpkin for 30 minus, or until golden brown and tender, cool and blend in a high-powered blender
3. In a bowl, whisk together eggs, maple syrup, coconut sugar, xanthum gum, milk, spices, collagen protein (if using), and salt.
4. Fold in the mashed pumpkin until combined.

Assembling the pie

1. Preheat oven to 180°C (350°F).
2. Roll out the chilled pastry between two sheets of baking paper and line a 23–25 cm pie tin. Trim edges and prick base with a fork.
3. Pour in the pumpkin filling and smooth the top.
4. Bake for 45–50 minutes, until the filling is set and a skewer comes out clean.
5. Add the pumpkin filling, and bake for another 40 minutes.
6. Allow to cool and top with homemade ice cream/cream, a drizzle of maple syrup and toasted pecans.

7. Add your favourite toppings, we love homemade whipped cream, and ice cream!