Easiest Way to Prepare Yummy Sweet Pumpkin Pie With a Buckwheat Crust (Gluten & Dairy Free) 🥧 🎃

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Eating almonds is a wonderful alternative as long as you don't possess a nut allergy. As an all-in-one energy booster, almonds offer many health advantages. Almonds are a natural source of B vitamins together with other vitamins and minerals. Tryptophan, an enzyme also present in turkey which induces drowsiness, is available in almonds. Having said that, you will not need a nap after eating almonds. Instead, these nuts help in lowering stress and provide a relaxing feeling throughout your body. Your emotional level is often lifted by just eating almonds.

You do not have to look far to find a wide variety of healthy snacks that can be easily prepared. When you make the choice to be healthy, it's uncomplicated to find exactly what you need to be successful at it.

We hope you got benefit from reading it, now let's go back to sweet pumpkin pie with a buckwheat crust (gluten & dairy free) 🥧 🎃 recipe. To cook sweet pumpkin pie with a buckwheat crust (gluten & dairy free) 🥧 🎃 you only need 11 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to make Sweet Pumpkin Pie With a Buckwheat Crust (Gluten & Dairy Free) 🥧 🎃:

1. Provide of Pastry.
2. Get 200 g of buckwheat flour.
3. Provide 120 g of chilled stork marg.
4. Take 2 tbsp of plus 1 tsp cold water.
5. Use of Pie filling.
6. You need 350 g of puréed pumpkin.
7. Prepare 125 mls of full fat coconut milk.
8. Prepare 100 g of soft dark brown sugar.
9. Prepare 1 tsp of mixed spice.
10. Take 1/2 tsp of cinnamon.
11. Provide 1/4 tsp of ginger.

Steps to make Sweet Pumpkin Pie With a Buckwheat Crust (Gluten & Dairy Free) 🥧 🎃:

1. To make your dough, rub the flour and marg together with your fingers to make breadcrumbs..
2. Add the chilled water and use a knife to cut through the mixture, then use your hands to gather the pastry into a ball. Wrap in cling film and place in the freezer for 15 mins..
3. Put the dough onto a sheet of baking paper. Dust the top with some gf flour. Roll it out and don't panic when it all falls apart. Push it together with your hands and keep rolling until it's in a thin circle..
4. Lightly oil your pie tin then flip the pastry over the top. Work quickly to push the sides down gently before they all crack. Use your fingers to push bits of cracked off dough into place in a patchwork technique..
   
5. Trim the edge. Prick the base all over with a fork then chill in the freezer for 30 minutes..
6. Heat the oven to 200 C then put the case straight from the freezer into the oven. This helps to stop the pastry shrinking. Bake for 15 mins then remove..
7. Now prepare your filling. This bit is easy, simply whisk everything together then pour into your case..
   
8. Turn your oven down to 160 C. Now you want a long slow bake to set the filling. So bake for 50 minutes here. When the top is set and firm, remove the tin but let the pie sit for a good half an hour before you try to unmould it..
9. Now enjoy all your hard work!.

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