Name: Gluten-Free Pumpkin Pie
Prep time: 15 min
Cook time: 60 min
Total time: 180 min
Ingredients: 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum, or add 1/2 tsp xanthan gum if not included); 1/2 tsp salt; 1/2 cup unsalted butter (cold, cut into cubes); 3-5 tbsp ice water (add gradually until dough comes together); 1 tbsp apple cider vinegar; 15 oz pumpkin puree (100% pure pumpkin, not pie filling); 12 oz evaporated milk (full-fat preferred); 3/4 cup light brown sugar (packed); 2 large eggs; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground nutmeg; 1/4 tsp ground cloves; 1/2 tsp salt

This Gluten-Free Pumpkin Pie recipe is a wholesome twist on the classic holiday dessert, perfect for Thanksgiving or any fall gathering. Made with a flaky gluten-free crust and a rich, spiced pumpkin filling, it delivers all the comforting flavors of traditional pumpkin pie without the gluten. With warm notes of cinnamon, ginger, nutmeg, and cloves, every bite is cozy, creamy, and indulgent. Whether you’re gluten-sensitive or simply looking for a lighter option, this pie is a guaranteed crowd-pleaser. Easy to make, beautiful to serve, and deliciously inclusive – it’s the ultimate holiday dessert everyone can enjoy.

Table of Contents

What is Gluten-Free Pumpkin Pie?

Gluten-Free Pumpkin Pie is a delightful twist on the traditional pumpkin pie, specifically designed for individuals with gluten sensitivities or those following a gluten-free diet. The key difference lies in the crust, which utilizes gluten-free flour blends instead of traditional wheat flour. This swap ensures that everyone can enjoy a slice of this iconic dessert without worrying about gluten. The essence of pumpkin pie – that signature blend of pumpkin puree, warm spices like cinnamon, ginger, and nutmeg, and a rich, creamy custard – remains beautifully intact. It’s a taste of tradition reimagined for modern dietary needs.

This recipe maintains the authenticity and comforting flavors we all associate with pumpkin pie while accommodating those with gluten sensitivities. It’s a delicious and inclusive dessert that everyone at your table can enjoy.

Ready to bake your own gluten-free masterpiece? Keep reading and let’s get started!

Key Ingredients for Gluten-Free Pumpkin Pie:

For the Crust:

1 ½ cups Gluten-Free All-Purpose Flour Blend: Make sure it contains xanthan gum or guar gum, crucial for mimicking gluten’s binding properties. If your blend doesn’t include it, add ½ tsp of xanthan gum.
½ tsp Salt: Enhances the flavors of the crust.
½ cup (1 stick) Cold Unsalted Butter: Cut into small cubes. The colder the butter, the flakier the crust.
3-5 tbsp Ice Water: Added gradually until the dough just comes together. Too much water makes a tough crust.
1 tbsp Apple Cider Vinegar: This surprisingly tenderize the crust.

For the Filling:

1 (15 ounce) can Pumpkin Puree: Not pumpkin pie filling! Make sure it’s 100% pure pumpkin.
1 (12 ounce) can Evaporated Milk: Provides the creamy richness. Full-fat is preferred for the best flavor and texture.
¾ cup Packed Light Brown Sugar: Adds sweetness and a hint of molasses flavor.
2 Large Eggs: Bind the filling together and contribute to its creamy texture.
1 tsp Ground Cinnamon: The quintessential pumpkin pie spice.
½ tsp Ground Ginger: Adds warmth and a subtle spicy kick.
¼ tsp Ground Nutmeg: Contributes a warm, nutty aroma.
¼ tsp Ground Cloves: Adds a deeper, more complex spice note.
½ tsp Salt: Balances the sweetness and enhances the flavors.

How to Make Gluten-Free Pumpkin Pie:

This Gluten-Free Pumpkin Pie recipe is easier than you might think! We’ll start by making a simple gluten-free crust that’s surprisingly flaky and delicious. Then, we’ll whip up a creamy, spiced pumpkin filling that’s bursting with flavor. The best part? It only takes about 15 minutes to prepare and about 50 minutes to bake. The key to a perfect pie is to let it cool completely before slicing, allowing the filling to set properly.

Step-by-Step Instructions:

Making the Crust:

Combine Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend and salt.
Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. This step is crucial for creating flaky layers.
Add Liquid: Add the apple cider vinegar. Gradually add ice water, 1 tablespoon at a time, mixing gently after each addition, until the dough just comes together. Be careful not to overmix, as this can develop the gluten (even in gluten-free flour!), leading to a tougher crust.
Form the Dough: Gently form the dough into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes. This chilling process helps the gluten-free flour hydrate and prevents the crust from shrinking during baking.
Roll out the Dough On a lightly floured surface (use your gluten-free flour blend), roll out the dough into a 12-inch circle.
Transfer to pie plate Carefully trasnfer the dough to a 9-inch pie plate. Trim any overhanging dough, crimp the edges with your fingers, or press with a fork for a decorative edge.
Dock the Crust: Prick the bottom of the crust several times with a fork to prevent it from puffing up during pre-baking. This is especially important for gluten-free crusts.

Blind Baking the Crust:

Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare Crust for Baking: Line the crust with parchment paper or foil. Fill with pie weights, dried beans, or rice to prevent the crust from puffing up.
Bake Blind: Bake for 15 minutes. Remove the parchment paper and pie weights. Continue baking for another 5-10 minutes, or until the crust is lightly golden brown and set.
Cool Slightly: Let the crust cool slightly while you prepare the filling.

Making the Filling:

Combine Ingredients: In a large bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth and well combined.
Pour into Crust: Pour the pumpkin filling into the pre-baked pie crust.
Bake: Bake in the preheated oven at 375°F (190°C) for 50-60 minutes, or until the filling is set but still slightly jiggly in the center. The edges of the filling should be set, and a knife inserted near the center should come out mostly clean.
Cool Completely: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly. This might take 2-3 hours.
Refrigerate: After cooling, refrigerate for at least 2 hours to allow filling to set completely.

Why You’ll Love This Gluten-Free Pumpkin Pie

This Gluten-Free Pumpkin Pie will be a holiday favorite for several reasons. First and foremost, the taste is exceptional! The warm spices perfectly complement the creamy pumpkin filling, creating that classic comforting flavor that everyone craves. Secondly, making your own pie at home is a budget-friendly option compared to buying a pre-made gluten-free version from the store, which can be quite expensive. Finally, you have complete control over the toppings! Whether you prefer a dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce, you can customize this pie to your liking.

If you enjoyed this recipe, be sure to check out our Gluten-Free Apple Pie for another delicious gluten-free dessert option.
Ready to wow your family and friends with a homemade, gluten-free pumpkin pie?
Give this recipe a try!

What to Serve Gluten-Free Pumpkin Pie With:

Whipped Cream: A classic and always welcome addition. Consider lightly sweetened whipped cream or a dollop of mascarpone cheese for extra richness.
Vanilla Ice Cream: The cold vanilla ice cream complements the warm pie perfectly.
Caramel Sauce: A drizzle of homemade or store-bought caramel sauce adds a touch of sweetness and depth.
Spiced Nuts: Toasted pecans or walnuts add a delightful crunch to each slice.
Hot Coffee or Tea: Pair it with your favorite hot beverage for a cozy and comforting experience.

Top Tips for Perfecting Gluten-Free Pumpkin Pie:

Use a High-Quality Gluten-Free Flour Blend: Look for a blend that contains xanthan gum or guar gum. Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour and King Arthur Measure for Measure Gluten-Free Flour are both excellent choices.
Keep Everything Cold: Cold butter and ice water are essential for creating a flaky gluten-free crust.
Don’t Overmix the Dough: Overmixing can develop the gluten (even in gluten-free flour), resulting in a tough crust. Mix until just combined.
Use Pumpkin Purée, not pumpkin pie filling.
Blind Bake the Crust: Blind baking ensures that the crust is fully cooked and crisp before adding the filling.
Don’t Overbake the Pie: Overbaking can cause the filling to crack. The pie is done when the edges are set but the center is still slightly jiggly.
Cool Completely: Allow the pie to cool completely before slicing. This allows the filling to set properly.
Prevent a Soggy Crust: Use a metal pie plate, this helps to crisp the crust more than a glass dish.
Adjust Spice Levels: Adjust the spice levels to your liking. If you prefer a milder flavor, reduce the amount of cinnamon, ginger, nutmeg, and cloves. If you like a spicier pie, add a pinch of cayenne pepper.
Crust variation: For extra flavor and texture, add a tablespoon of orange zest to the crust dough.

Health Benefits of Gluten-Free Pumpkin Pie:

While dessert is often about indulgence, this Gluten-Free Pumpkin Pie has some nutritional merits as well. Pumpkin is a good source of vitamin A, which is important for vision and immune function. It also contains antioxidants and fiber. Using gluten-free ingredients makes it accessible to those with celiac disease or gluten sensitivities, and allows everyone to partake in holiday traditions.

Storing and Reheating Tips:

Storing:

Refrigerate: Store leftover Gluten-Free Pumpkin Pie in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will stay fresh for up to 3-4 days.
Freezing: You can freeze the whole pie or individual slices. Wrap tightly in plastic wrap, then wrap again in foil or place in a freezer-safe container. Frozen pie will keep for up to 2-3 months. Thaw in the refrigerator overnight before serving.

Reheating:

Refrigerated Slices: Enjoy refrigerated slices cold or let them sit at room temperature for 15-20 minutes before serving.
Frozen Slices: Thaw frozen slices in the refrigerator overnight. You can also reheat them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through. Cover with foil to prevent the crust from browning too much.

Final Thoughts:

This Gluten-Free Pumpkin Pie is a delightful way to enjoy a classic holiday dessert without compromising on taste or dietary needs. With its flaky crust, creamy filling, and warm spices, it’s sure to be a crowd-pleaser at any gathering. So, gather your ingredients, preheat your oven, and get ready to bake a gluten-free masterpiece!

Read also :

Gluten-Free Pumpkin Pie FAQs:

Can I use a different gluten-free flour blend? Yes, you can use other blends, but make sure they contain xanthan gum or guar gum for the best results.
Can I use canned pumpkin pie filling instead of pumpkin puree? No, canned pumpkin pie filling contains added sugar and spices, which will alter the flavor of the pie. Stick with 100% pure pumpkin puree.
Can I use a store-bought gluten-free pie crust? Yes, you can use a store-bought gluten-free pie crust if you prefer. Look for one that is specifically designed for baking pies.
My pie cracked while baking. What did I do wrong? Overbaking is the most common cause of cracks. Be sure to check the pie for doneness after about 50 minutes of baking.
How do I prevent the crust from browning too quickly? If the crust is browning too quickly, cover it loosely with foil during the last 15-20 minutes of baking.
Can I make this pie dairy-free? Yes, you can substitute the evaporated milk with coconut milk or almond milk and use a dairy-free butter substitute in the crust.
Can I make this pie ahead of time? Absolutely! Pumpkin pie can be made a day or two in advance. Just store it in the refrigerator until ready to serve.

Evelyn