Best Gluten Free Pumpkin Pie

Everyday cooks have all kinds of tricks to make anything, including gluten free Pumpkin Pie with flaky, tender pastry. We roll the dough using plastic wrap to minimize the need for sprinkling flour and pour warm filling into a warm crust to prevent the it from becoming soggy. Be open to following unusual instructions and you'll be on your way to success.

this gluten free recipe

Ingredients

This is the recipe where you MUST read the entire recipe before you make your pie. These tips come right from America's Test Kitchen and they test hundreds of recipes to share what works. In their cookbooks they even tell you why.

• uncooked gluten free pie crust
• pumpkin puree
• brown sugar
• ground ginger
• cinnamon
• nutmeg
• ground cloves
• salt
• light cream 10%
• whipping cream 35%
• eggs

See recipe card for exact amounts.

Best Tips For Gluten Free Pastry

America's Test Kitchen gluten free cookbook series is an excellent resource for every gluten free cook.

• The How Can It Be Gluten Free Cookbook 
• The How Can It Be Gluten Free Cookbook Volume 2

I learned these tips from their books and making a lot of pastry.

• Xanthan gum adds structure to the pastry and sour cream makes the dough easy to work with.
• Rice vinegar makes the pastry flaky and tender.
• Rolling the dough between plastic wrap minimizes the need for additional sprinkling flour which can cause toughness.
• Adding warm filling to a partially baked crust helps cook the pastry and filling evenly.

For the full recipe and instructions check out Flaky Gluten Free Pie Pastry.

Traditional Thanksgiving Dinner

In Canada we celebrate Thanksgiving in early October while our friends to the south celebrate it at the end of November. Since family traditions can be stressful for gluten free eaters this presents a new opportunity for all of us.

American’s can host a Canadian Thanksgiving dinner in October long before the actual celebration for them. Canadians can plan the gluten free holiday dinner of their dreams for American Thanksgiving.

Invite friends instead of family and make it 100% gluten free. It's your party so do what you want. If you like to challenge traditions try my Turkey Feast with this pumpkin pie to end the meal.

Pumpkin Puree vs Pumpkin Pie Filling

You can buy fresh pumpkin, and there are varieties of pumpkin, but let’s assume you are a normal busy person and you're looking for canned pumpkin.

Some cans are pure pumpkin and some are pumpkin pie filling. For this recipe you want pure pumpkin. One ingredient.

Canned pumpkin pie filling will have an ingredient list. It may include spices, additives and preservatives including wheat. Just avoid it.

The Best Gluten Free Thanksgiving Turkey Dinner

Whether you look forward to your family’s traditional Turkey Feast or dread these events, offering to bring the pumpkin pie is a great way to ensure you will be able to eat it. If it is your first pie I recommend a practice session well in advance of the dinner. Making the same recipe twice within a few weeks is the best way to learn. Most importantly, it takes the pressure off when you know the recipe works.

Eat your practice pie, share it with friends, freeze some and decide what you think of thawed pumpkin pie. The more practice you get the more confident you will be, and then you can get a little adventurous with the pastry and maybe make another kind of pie.

Gluten Free Pumpkin Pie

Follow all the steps for perfect pumpkin pie the first time!

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Course: Baking, Dessert, Pastry

Cuisine: Canadian

Keyword: gluten free pumpkin pie from scratch, gluten free pumpkin pie recipe

Servings: 8 people

Calories: 320kcal

Author: Cinde Little

Ingredients

• ▢ 1 uncooked gluten free pie crust (See notes for recipe link)
• ▢ 1 can pumpkin puree (15 oz/425 g)
• ▢ 1 cup brown sugar
• ▢ 2 teaspoon ground ginger
• ▢ 2 teaspoon cinnamon
• ▢ 1 teaspoon nutmeg
• ▢ ¼ teaspoon ground cloves
• ▢ ¼ tsp salt
• ▢ 1 cup light cream 10%
• ▢ ⅓ cup whipping cream 35%
• ▢ 4 eggs

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Instructions

Partially Precook Pie Crust

• Cover uncooked single pie crust loosely with plastic wrap and freeze for 15 minutes. Preheat oven to 375°F with rack in lower third of the oven.
• Remove plastic wrap and bake piecrust until light brown, about 20 minutes.
• While crust is baking make or reheat the pumpkin filling.
• Remove partially baked crust from oven to wire rack and increase heat to 425°F.
• Pour warm pumpkin filling into the WARM piecrust.
• Bake until the filling is puffed and lightly cracked around the edges but center wiggles slightly, 20-25 minutes.
• Let pie cool on wire rack until set. Serve with whipping cream or ice cream.

PUMPKIN PIE FILLING

• Mix pumpkin puree, sugar, ginger, cinnamon, nutmeg, cloves and salt in food processor or stand mixed until combined, about 1 minute.
• Transfer pumpkin to medium saucepan and bring to a boil over medium-high heat. Cook pumpkin, stirring constantly, until thickened, about 5 minutes.
• Whisk in cream, return to simmer briefly. Remove from heat.
• Put eggs in food processor and pulse for 5 seconds.
• With machine running slowly add hot pumpkin mixture through feed tube. Once all pumpkin is added, process an additional 30 seconds until evenly combined.
• Return pie filling to saucepan to reheat while pastry is cooking.

FILL PIE CRUST

• Remove partially baked crust from oven to wire rack and increase heat to 425°F.
• KEY STEP - Pour warm pumpkin filling into the hot piecrust right away.
• Bake until the filling is puffed and lightly cracked around the edges but the center wiggles slightly, 20-25 minutes.
• Let pie cool on wire rack until set and cooled completely.
• Serve with whipping cream or ice cream.

Notes

BEST BAKING TIP EVER – Read the entire recipe before you start.

I used my gluten free pie crust recipe made with my EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups).

Extra pumpkin filling can be cooked in ramekin dishes placed in a water bath, following my instructions in this recipe for crème brulee.

Nutrition

Nutrition Facts

Gluten Free Pumpkin Pie

Amount Per Serving (157 g)

Calories 320 Calories from Fat 173

% Daily Value*

Fat 19.23g30%

Saturated Fat 7.342g46%

Polyunsaturated Fat 2.732g

Monounsaturated Fat 7.562g

Cholesterol 331mg110%

Sodium 261mg11%

Potassium 139mg4%

Carbohydrates 30.4g10%

Fiber 2.4g10%

Sugar 15.68g17%

Protein 7.84g16%

Vitamin A 8726IU175%

Vitamin C 2.5mg3%

Calcium 78mg8%

Iron 2.92mg16%

* Percent Daily Values are based on a 2000 calorie diet.