The beautiful weather was back these days, but the unstable weather of spring takes over today and the clouds and rain replaced the sun. The market stalls are filling up little by little, spring vegetables, turnips, new radishes… but the pumpkins are still making resistance, so there is still time to whip up this pie pumpkin. The pies this is something that I cook not bad at home, because Mini-Mademoiselle loves it, and two because it is quick and easy to do. And with about a pie per week at home, I need to dig a little head to find new ideas and change of quiche Lorraine and quiche au thon ! It was a long time that I had proposed to gluten-free recipe, so I’m catching up with this pie dough with the buckwheat flour, which gives its character to the trim. You see, but you can choose the pumpkin that you like or even substitute the sweet potato.

Has your pie dishes !

Pie pumpkin, bacon and cumin {without milk – gluten-free}

For a tart Save Print Ingredients

  • 600 g flesh of pumpkin
  • 50 g of bacon
  • 1 tablespoon of cumin seeds
  • 3 eggs
  • 10 cl of cream of rice
  • Salt and pepper
  • 200 g of buckwheat flour
  • 50 g of wholemeal rice flour
  • 1 egg
  • 5 tablespoons of oil
  • 8 cl of water
  • 2 g of salt



  • Prepare the dough by mixing the flours. Make a well and add the egg, oil and salt. Work the dough with the fingertips or the robot equipped with a sheet and then add water as you go. Form a ball and then lower it on a plane floured surface to 3-4 mm thick and then go for it in a pie pan. Book the fee.
  • Cut the squash in cubes, then cook in the steam for about 20 minutes.
  • Preheat the oven to 210° by the sole.
  • Mash the pumpkin and then try to remove as much water as possible.
  • Beat the eggs with the cream, add salt and pepper and add the cumin. Pour the mixture over the squash and mix. Pour the device in the pie pan.
  • Cut the bacon finely and then add to the above, make it a part slightly to the mixture.
  • Bake for 35 minutes.


Written by Doc

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