pumpkin pie gluten free recipe

Written BySheba G Updated On
pumpkin pie gluten free recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best pumpkin pie gluten free recipe

I love this pumpkin pie gluten free recipe because it lets everyone enjoy a classic dessert without worrying about gluten. My kids and husband always ask for it during the fall, and it is a staple at our Thanksgiving table. This recipe uses simple gluten free flour blends so the crust stays flaky and the filling is rich and creamy. It is a healthier option because it cuts out processed wheat flour and uses real pumpkin puree, which is full of vitamin A and fiber. You can make it for any holiday or just a cozy weekend treat and it always gets compliments.

Gluten Free Pumpkin Pie

Gluten Free Pumpkin Pie

4.9 from 1521 votes

A smooth and spiced pumpkin pie with a tender gluten free crust. This dessert is perfect for holidays or any fall gathering.

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

🥘Ingredients

For the Crust

1 1/4 cups gluten free all purpose flour blend
1/2 teaspoon salt
1/2 cup cold butter cubed
1 large egg yolk
2 to 3 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 375 degrees F.
2In a bowl mix the gluten free flour and salt. Cut in the cold butter until it looks like coarse crumbs.
3Add the egg yolk and ice water one tablespoon at a time until the dough holds together. Form into a disk and wrap in plastic. Chill for 30 minutes.
4Roll the dough out between two sheets of plastic wrap to fit your pie dish. Press it into the dish and trim the edges.
5For the filling whisk together pumpkin puree, brown sugar, cinnamon, ginger, cloves, salt, eggs, and evaporated milk until smooth.
6Pour the filling into the crust. Bake for 45 to 50 minutes or until the center is set and a knife inserted comes out clean.
7Cool completely on a wire rack before slicing. Serve chilled or at room temperature.

🔧Equipment

9 inch pie dish
Mixing bowls
Rolling pin
Whisk
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 80mg🧂Sodium: 380mg🌾Total Carbs: 44g🥦Dietary Fiber: 3g🍬Sugars: 24g🥩Protein: 6g

📝Notes

For a dairy free version use coconut oil instead of butter and canned coconut milk instead of evaporated milk.

Watch Video Of How Gluten Free Pumpkin Pie Works

This gluten free pumpkin pie is always a good idea for any occasion because it brings everyone together without dietary worries. It works perfectly for family gatherings and holidays and it is one of those recipes that feels both special and comforting. I hope you try it and enjoy it as much as my family does.

❓ Frequently Asked Questions About Gluten Free Pumpkin Pie

1. Can I use a store bought gluten free pie crust?

Yes you can use a store bought gluten free pie crust to save time. Just make sure it is a 9 inch size and pre bake it according to the package directions before adding the filling.

2. How do I store leftover gluten free pumpkin pie?

Cover the pie with plastic wrap or foil and keep it in the refrigerator for up to 4 days. You can also freeze slices for up to 1 month. Thaw in the fridge before serving.

3. Can I make this pie dairy free?

Yes substitute the butter in the crust with a dairy free margarine or coconut oil. Use full fat canned coconut milk in place of the evaporated milk. The texture will be slightly different but it will still taste great.

4. Why is my gluten free crust crumbly?

Gluten free dough can be more fragile. Make sure you chill the dough well before rolling and handle it gently. If it cracks just press it back together in the pie dish. It will hold up after baking.

5. Can I use fresh pumpkin instead of canned?

Yes you can use fresh pumpkin puree. Roast a small sugar pumpkin until soft, then blend the flesh until smooth. Drain any excess liquid before using to avoid a watery filling.

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.

Similar Posts