Pear and pumpkin pie

IMG_5946xsIngredients (12servings):

  • 250ml pumpkin mousse
    3 eegs
  • 180g gluten-free all purpose baking flour
  • 60g Muscovado sugar
  • 1/3 teaspoon ground ginger (GF)
  • 1/3 teaspoon ground cinnamon (GF)
  • 200g cold butter, chopped (GF)
  • 10g dry yeast
  • 3 large pears, peeled, cored and cut into slices

 

 

Scenario:

Melt butter over a hot-water bath, add spices, set aside. Separate egg yolks from whites. Beat egg whites until stiff, set aside. Combine egg yolks with sugar and the pumpkin mousse. Mix until perfectly smooth. Sift the flour and dry yeast into a large bowl, combine with butter and pumpkin, mix thoroughly. Cover with a cloth and set aside for 35 minutes, meanwhile preheat an oven to 180°C.

Add egg whites and combine using a spatula. Cover a round pan with a parchment paper, put the dough into the pan, arrange pears decoratively on top and bake for about 45 minutes.

 

 

GF – make sure the ingredient doesn’t contain traces of gluten!

 

Print Friendly

Leave a Reply

Your email address will not be published. Required fields are marked *

Hello & welcome to my private gluten-free heaven, thanks a lot for stepping by! I hope you’ll find here everything you need – make yourself comfortable, enjoy the reading and visit this place as often as you can. You’re always very welcome ♥
↓ More ↓
© 2014 | EatAndTravelGlutenFree.com | Natalia Mantur | AllRightsReserved