Recipe: Gluten-Free Pumpkin Pie

Recipe: Gluten-Free Pumpkin Pie

(Image credit: Lauren Volo)

Thanksgiving wouldn't taste the same without pumpkin pie. This recipe gives you a gluten-free pumpkin pie from crust to filling that tastes just as good as the classic — and maybe even a little better.

(Image credit: Lauren Volo)

Making a Gluten-Free Pumpkin Pie

Making pumpkin pie gluten-free is all about the crust, as pumpkin pie filling is already gluten-free. Any upgrades we make to the filling are only in the service of making it more delicious.

In this recipe we're using our standard gluten-free pie crust recipe, which you can (and probably should) make ahead of the big holiday rush so all you have to do is defrost the dough and pre-bake the crust before assembling the pie.



Why You Should Always Pre-Bake the Crust

The crust of a pumpkin pie can turn soggy under the filling. It's easy to avoid this problem by pre-baking the crust. Bake the crust until it turns just golden-brown; any more than that and you risk the edges of the crust overbaking while the filling cooks. If you notice the edges are getting too dark, cover with a piece of foil.

Tips for a Tastier Pumpkin Pie

  • Purée the pumpkin (again): For a silky-smooth texture, purée canned pumpkin purée before using. Since it can be difficult to get every speck of pumpkin purée out of a blender, use a food processor or an immersion blender for this task.
  • Roast the pumpkin purée: Roast the pumpkin. This step may seem a little fussy, but it makes all the difference, adding a delicate caramel-like note to the pumpkin while removing some of the moisture in the purée.
  • Bump up the spices: Once you've roasted the purée, stir in the spices and chill overnight. The spices lose some of their harsh edges and infuse the purée, making for a perfectly spiced pumpkin pie.
  • Skip the evaporated milk: Evaporated milk brings a slightly cooked flavor with it. For a fresher-tasting pie, skip the evaporated milk and reach for half-and-half. If you want a dairy-free pie, replace the half-and-half with full-fat coconut milk. (Whisk the coconut milk until smooth before adding it to the filling.)
  • Use a yolk: Pumpkin pie filling is basically a custard. To bump up the richness, add an egg yolk, along with two whole eggs, to the filling.

Gluten-Free Pumpkin Pie

Makes 1 (9-inch) pie, 8 to 10 servings

1 (15-ounce) can pumpkin purée (not pumpkin pie filling)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 9-inch gluten-free pie crust
White rice flour, for dusting
1/2 cup packed light brown sugar
1 cup half and half, or full-fat coconut milk whisked until smooth
2 large eggs
1 large egg yolk
1/2 teaspoon fine salt

Arrange a rack in the middle of the oven and heat to 350°F.

Purée the pumpkin purée with an immersion blender or in a food processor fitted with a blade attachment until smooth.

Spread the purée in an 8-inch square baking pan. Bake until the purée bubbles gently and turns slightly darker, about 18 minutes.

Remove the purée from the oven and transfer to a small bowl. Stir in the vanilla, cinnamon, cloves, ginger, nutmeg, and allspice. Cover and refrigerate overnight.

Roll out the pie crust between two pieces of lightly white rice-floured parchment paper. Remove the top piece of parchment and invert a 9-inch pie plate onto the center of the dough. Slide your hand between the parchment and your counter. Place your other hand on the back of the 9-inch pie plate. In one quick motion, flip the dough and pan over. Press the dough into the pan. Slowly pull off the parchment paper. If the dough tore or ripped, press it back together. Trim and crimp the edges. Chill for 20 minutes while the oven preheats.

Arrange a rack in the middle of the oven and heat to 400°F.

Line the pie crust with aluminum foil and fill with dried beans. Bake until the edges just start to brown, about 12 to 15 minutes. Remove the weights and foil. Return the pan to the oven and bake for another 5 minutes. Set the crust aside.

Reduce the oven temperature to 350°F.

In a large bowl, whisk together the spiced pumpkin purée with the brown sugar until smooth. Add the half-and-half or coconut milk, eggs, egg yolk, and salt. Whisk until smooth. Place the pre-baked pie crust on a rimmed baking sheet and pour the filling into the pie crust.

Bake until set and a very light golden brown, about 40 minutes. If the crust darkens too much before the filling has baked, cover the edges of the crust with foil to keep it from darkening. The filling will jiggle slightly when you move the pan, but shouldn't look thin. Remove from the oven and allow to cool before serving.

Recipe Notes

  • Gluten-free pie crust: We used this gluten-free pie crust in this recipe.
  • Storage: Store leftover pie covered in the refrigerator for up to 3 days.
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