gluten free pumpkin pie recipe

Written BySheba G Updated On
gluten free pumpkin pie recipe
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The Best gluten free pumpkin pie recipe

I have been making this gluten free pumpkin pie for years now and it is always a hit with my family. The crust is flaky and the filling is smooth and creamy just like a traditional pumpkin pie. My kids love it and they do not even notice it is gluten free. This recipe is perfect for Thanksgiving or any fall gathering and it is also a great way to enjoy a classic dessert without the gluten. The pumpkin is full of vitamin A and fiber so you can feel good about serving it to your family.

Gluten Free Pumpkin Pie

Gluten Free Pumpkin Pie

4.7 from 550 votes

A classic pumpkin pie made with a gluten free crust. This pie is creamy and flavorful and perfect for holidays or any special occasion.

Prep Time20 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Crust

1 1/2 cups gluten free all purpose flour blend
1/2 teaspoon salt
1/2 cup cold butter cut into small pieces
3 to 4 tablespoons ice water

For the Filling

1 can 15 oz pumpkin puree
3/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs
1 can 12 oz evaporated milk

👨‍🍳Directions

1Preheat oven to 425 degrees F.
2Make the crust: In a bowl mix gluten free flour and salt. Cut in butter using a pastry blender or your fingers until mixture looks like coarse crumbs. Add ice water one tablespoon at a time stirring with a fork until dough holds together.
3Roll dough out on a lightly floured surface to about 12 inches round. Carefully transfer to pie dish. Trim and crimp edges. Prick bottom with a fork.
4Bake crust for 10 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F.
5Make the filling: In a large bowl whisk together pumpkin puree, brown sugar, cinnamon, ginger, cloves, and salt. Add eggs and whisk until combined. Slowly whisk in evaporated milk until smooth.
6Pour filling into pre baked crust. Bake at 350 degrees F for 40 to 50 minutes or until a knife inserted near center comes out clean.
7Cool completely on a wire rack. Serve at room temperature or chilled.

🔧Equipment

9 inch pie dish
Mixing bowls
Whisk
Rolling pin
Fork

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 75mg🧂Sodium: 450mg🌾Total Carbs: 42g🥦Dietary Fiber: 3g🍬Sugars: 24g🥩Protein: 7g

📝Notes

Tips: Make sure your gluten free flour blend contains xanthan gum for best texture. You can use a store bought gluten free pie crust to save time.

Watch Video Of How Gluten Free Pumpkin Pie Works

This gluten free pumpkin pie is always a good idea for any occasion. It works perfectly for family gatherings and everyone will ask for the recipe. I hope you enjoy making it as much as I do.

❓ Frequently Asked Questions About Gluten Free Pumpkin Pie

1. Can I use a different type of gluten free flour for the crust?

Yes you can use any gluten free all purpose flour blend. Just make sure it has xanthan gum or add 1/2 teaspoon per cup of flour.

2. How do I store leftover pumpkin pie?

Cover the pie with plastic wrap or foil and store it in the refrigerator for up to 4 days.

3. Can I freeze this gluten free pumpkin pie?

Yes you can freeze the baked pie. Let it cool completely then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator before serving.

4. Why did my crust turn out crumbly?

Gluten free crusts can be more fragile. Make sure to handle the dough gently and add enough water. Chilling the dough before rolling can also help.

5. Can I use fresh pumpkin instead of canned?

Yes you can use fresh pumpkin puree. Just make sure to drain any excess liquid so the filling is not too watery.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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