Recipe: Gluten-free pumpkin peanut pie

Serves 15

This pumpkin peanut pie hits all the marks for the perfect Halloween dessert: the rich pumpkin purée is complemented by warming spices, candied nuts and luxurious ice cream, delivering the best-loved Autumnal flavours with the added bonus of being naturally gluten-free. The spice mix can also be used in bread and butter pudding or pancakes for a taste of Autumn.

Our Irish pumpkins come from Lispopple Farm in Swords, Co. Dublin. Learn more on p.31 of October At the Pass.

For the pumpkin purée:

• Fresh pumpkin
• Caster sugar (SG179)

For the pumpkin spice (makes 5 tbsp):

• 1 tsp cloves (84810)
• 3 tsp cinnamon (33581)
• 2 tsp nutmeg (33709)
• 2 tsp ginger (33583)

For the candied peanuts:

• 275gm peanuts (5825)
• 200gm sugar
• 75ml water
• Sprinkle of cinnamon

For the pie filling:

• 425gm pumpkin purée
• 100gm caster sugar (SG179)
• 2 tsp pumpkin spice mix
• 3 medium eggs (EG219)
• 300gm evaporated milk (25002)
• 100gm crunchy peanut butter (127123)
• 1 tsp salt
• 15 x gluten-free tartlets 8.5cm (DT726)
• Glaze (490814)

For the gluten-free tuile:

• 130gm egg whites (EG219)
• 110gm caster sugar (SG179)
• 150gm plain flour (114956)
• 130gm unsalted butter (DY141)
• White sesame seeds (PU300)

To serve:

• Glenown Dulce De Leche ice cream (IC321Z)
• Caramel sauce

Method

1. For the purée, cut the pumpkin into four pieces and remove the seeds. Sprinkle the pumpkin quarters with caster sugar and roast at 170˚C for 35 minutes. Scoop out the flesh and blend together to form a purée.
2. For the pumpkin spice mix, crush the cloves using a pestle and mortar. Combine with the remaining dry spices and use as required.
3. For the candied peanuts, place the nuts in a wide bottomed pot and add the sugar, water and cinnamon. Cook the ingredients over a medium heat, stirring continuously until the sugary liquid changes colour begins to crystallise. Keep stirring until the mixture turns sandy and dry.
4. Transfer the contents of the pot onto a silpat and put in the oven at 170°C for 10 minutes to dry the nuts and add extra colour.
5. Remove from the oven and set aside to cool, breaking up any clumps as they cool. Store in an airtight container. The nuts will keep for up to a week.
6. For the pie filling, beat 425gm of the pumpkin purée together with the sugar and two teaspoons of the pumpkin spice mix. Beat in the eggs, one at a time.
7. Add the evaporated milk, peanut butter and salt and mix to combine well.
8. Pipe into the tartlet shells. Bake at 150˚C for 15 minutes until set. Allow to cool for three hours, then glaze and serve.
9. For the tuile, melt the butter, then allow to cool. Combine the egg whites and the sugar, then add the flour and mix until smooth. Slowly mix in the butter, then chill.
10. Spread out on silpat and bake at 170°C for eight minutes. Twist around the handle of a wooden spoon to hold shape when cooled.
11. Plate up the tartlets and finish with the candied peanuts, the tuile, a scoop of Glenown Dulce de Leche ice cream and a drizzle of caramel sauce.

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