Gluten Free Pumpkin Pie

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

Course Baking, Dessert, Pastry

Cuisine Canadian

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

Prep Time 20

Cook Time 45

Total Time 1 5

Servings 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