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–+ servings
A whole gluten free Pumpkin Pie with one piece placed on a plate and 2 mini pumpkins beside it.

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

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.