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Gluten Free Pumpkin Pie Recipe

Gluten Free Pumpkin Pie Recipe

A Gluten Free Pumpkin Pie Recipeis a classic pumpkin pie made without wheat. It uses a gluten-free crust madefrom nut flour, oat flour, or a store-bought gluten-free mix. The fillingincludes pumpkin purée, warm spices, eggs, and milk or cream. The goal is tocreate a pie that tastes like the traditional version but stays safe for thosewho cannot eat gluten.
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Prep Time 15 minutes
Cook Time 55 minutes
Servings: 8 People
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Gluten-Free Crust
  • 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
  • ½ cup cold unsalted butter, cubed
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 4–6 tablespoons ice water
For the Pumpkin Pie Filling
  • 1 (15-oz) can pumpkin puree
  • 1 cup evaporated milk
  • 2 large eggs
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ¼ teaspoon cloves
  • ¼ teaspoon salt
  • 1 teaspoon vanilla

Equipment

  • 9-inch pie dish (glass or ceramic works best)
  • Mixing bowls (one large, one medium)
  • Whisk or electric hand mixer
  • Rubber spatula
  • Measuring Cups and Spoons
  • Food processor (optional but helpful for crust)
  • Cooling Rack
  • Oven
  • Pie weights or dried beans (for blind baking if using homemade crust)
  • Pastry brush (optional for brushing edges)

Method
 

  1. Make the Crust: Mix the gluten-free flour, sugar, and salt. Cut in the cold butter until the mix looks crumbly. Add ice water slowly until it forms dough. Shape the dough into a disk, wrap it, and chill for 20 minutes.
  2. Roll the Crust: Dust your surface with gluten-free flour. Roll the dough into a circle. Place it in the pie dish and trim the edges.
  3. Bake the Crust: Prick the bottom with a fork. Add parchment paper and pie weights. Blind bake at 425°F for 10 minutes.
  4. Make the Filling: Whisk the pumpkin, sugar, spices, eggs, vanilla, and evaporated milk until smooth.
  5. Fill the Crust: Pour the filling into your warm, partially baked crust.
  6. Bake the Pie: Bake at 425°F for 10 minutes. Then lower heat to 350°F and bake for 40–45 minutes until the center is slightly jiggly.
  7. Cool Properly: Place the pie on a cooling rack for 2 hours. This lets the filling set fully.

Notes

Do not slice the pie while warm. Gluten-free crusts crumble if cut early. Cooling helps the structure stay firm and the flavors blend better.