Bake this gluten free pumpkin pie for Thanksgiving, potlucks, or any time you are craving that wealthy, heat, easy taste of pumpkin.
Clean, creamy and wealthy, this traditional recipe for gluten free pumpkin pie is the easiest solution to gown up your vacation desk. Make it with a pumpkin filling, and even as a candy potato pie. The selection is yours!
Whether or not you are a seasoned baker or new to the gluten free world, this gluten free pumpkin pie guarantees to be the showstopper at your vacation desk. Do not be intimidated by the necessity for a gluten free pie crust, as a result of we are able to present you simply how to try this, too!
This pie is gorgeous, straightforward to make, has a wealthy, velvety texture, and all the correct heat fall spices. It even retains nicely as leftovers (if there’s any left, in fact!).
Why you may love this gluten free pumpkin pie recipe
Amongst all vacation pies, the pumpkin pie is a practice, a reminiscence, and for a lot of, an absolute must-have on the vacation desk.
And I am assured in saying that this is not simply any pumpkin pie—it is the pumpkin pie. This is why I believe it’ll earn a everlasting spot in your vacation recipe checklist:
- The traditional, conventional pie: It boasts that unmistakable traditional wealthy pumpkin pie style, proper right down to the crispy, flaky crust.
- The right texture: Each chew is a pleasant mixture of easy, creamy, and simply the correct amount of firmness within the custard filling.
- Loads of pumpkin taste: Imagine it or not, canned pumpkin (and even selfmade roasted pumpkin) does not style an excessive amount of just like the pumpkin taste we have come to know and love. This pie has all the correct sweetness and spices, and it tastes identical to you may count on.
It is so versatile
Make pumpkin pie with out pumpkin!
Do you know that you should utilize the exact same recipe to make candy potato pie? Each pies are wealthy and evenly spiced, with a easy and stylish custard filling and a light-weight and flaky crust. The candy potato pie is only a tad sweeter with barely extra depth of taste since we roast the candy potatoes of their skins first.
Use evaporated milk or heavy cream
There are few choices in the case of this traditional pie. Not solely are you able to make your filling with both pumpkin puree or roasted candy potato puree (directions on how one can roast your candy potatoes included beneath), however you should utilize both evaporated milk or heavy whipping cream.
I’m greater than a little bit a fan of the heavy whipping cream model, because it’s richer and creates a smoother pie. The pie nonetheless units up fantastically both approach, although.
Select your favourite gluten free pie crust
There’s additionally an possibility in the case of the gf pie crust, in fact. In case you’d want a extra traditional pie crust to my bitter cream crust, simply use the variation of my traditional gluten free pie crust with out bitter cream. In case you’re fortunate sufficient to discover a premade gluten free pie crust, and you do not really feel comfy making your individual crust, purchase the crust and make this pie!
Key substances for gluten free pumpkin pie filling
- Pumpkin puree – Take word that a regular can of pumpkin puree is 15 ounces, so you may must measure out the right amount for this gluten free pumpkin pie recipe. Use the remainder of the puree to make a half recipe of my gluten free pumpkin bread in a type of little mini loaf pans!
- Eggs – Pumpkin pie is basically a custard, so baking with eggs provides richness and construction, creating the custard itself.
- Evaporated milk – Evaporated milk works simply high quality on this gluten free pumpkin pie filling recipe, however if you would like an excellent richer pie, I recommend utilizing half-and-half or, ideally, heavy whipping cream.
- Butter – Butter contributes to the pie’s richness and moisture, and the fats provides tenderness.
- Sugar – We use each brown sugar and granulated sugar on this straightforward gluten free pumpkin pie recipe for that excellent mix of sweetness and caramelization. If you would like extra depth of taste, you may change 2 tablespoons of the brown sugar with 2 tablespoons of pure maple syrup.
- Pumpkin pie spice – You can also make your individual gluten free pumpkin spice with a couple of traditional fall spice substances or purchase a tin from the shop.
- Gluten free flour – I am not choosy about which gluten free flour I take advantage of on this gf pumpkin pie recipe as a result of we use so little of it. Simply be certain it is a mix and never a single-ingredient flour like almond flour or coconut flour.
How you can make gluten free pumpkin pie
Make and parbake the pie crust
Start by making and shaping your gluten free pie crust based on the recipe directions, as linked within the recipe card beneath. Pierce the underside of the crust throughout with the tines of a fork, line it with parchment paper and fill the crust with ceramic pie weights or dried beans. Parbake, or partially bake, the crust in a 375°F oven for quarter-hour, then take away the liner and weights.
Whisk the filling substances, and pour into the pie crust
Whisk collectively the pumpkin puree, eggs, evaporated milk, melted butter, and sugars in a big mixing bowl. Add some gluten free flour, salt, and pumpkin pie spice and whisk to mix, then pour the filling into the partially baked pie crust.
Bake the pie, let cool, chill and slice
Bake the pie for quarter-hour at 375°F, then decrease the oven temperature to 350°F and bake for one more 25 minutes, or till the filling does not jiggle when moved from aspect the aspect. It would look set, however will nonetheless transfer round a bit. Let it cool to room temperature, then chill till set (about 1 hour half-hour). Slice and serve chilled.
Ideas for making the very best gluten free pumpkin pie
My recipe actually is tremendous easy. Even so, I’ve a couple of methods that can assist you get that excellent golden brown pie crust and deliciously easy pumpkin filling ever time, from the primary time:
Double-check your can of pumpkin puree
We’re actually not too fearful about gluten in pumpkin puree as true puree comprises nothing however pumpkin, which is of course gluten free.
Nevertheless, you do wish to make certain that you really decide up puree and never pumpkin pie filling. The 2 look related, however the latter is already sweetened or spiced. It is what you employ whenever you’re trying to dump one thing right into a crust and bake. That is not what we’re doing right here.
Crust choices for each baker
In case you’re brief on time or simply not within the temper to make a traditional gluten free pie crust, think about these options:
- Crustless pumpkin pie: This feature eliminates the crust-making step fully. Whereas the filling stays scrumptious, you may miss that crispy, flaky crust that completes the pumpkin pie expertise.
- Retailer-bought options: Through the pie season, many shops provide ready-made gluten free pie crusts. They could be a nice time-saver and style surprisingly near selfmade.
- Use a gluten free graham cracker crust. Make your individual utilizing our recipe, or search for a store-bought one, just like the one offered by Mi-Del.
Par-bake your crust
Whether or not you are utilizing a selfmade or store-bought crust, remember to parbake it. That simply means to half-bake it with out the filling first. This step ensures your crust stays crisp and does not flip soggy from the pie filling.
How you can hold your gluten free pie crust from burning
As you bake your gluten free Thanksgiving pie, peek in on it each as soon as some time (with out opening the oven!). Pay specific consideration to the crust, which might brown earlier than the pie is prepared.
Do you have to discover the crust getting darkish, simply wrap the underside of the pie pan with a little bit of aluminum foil, and canopy the seen crust across the edges, too. This may protect it from the extra direct warmth and assist to decelerate the browning.
Use chilly butter within the crust
One of many keys to reaching that excellent flaky crust is utilizing chilly butter. Whenever you incorporate chilly butter into your pie crust, it creates tiny pockets of fats that, when baked, lead to layers of flakiness.
Because the butter melts throughout baking, it releases steam, puffing up these layers and guaranteeing a crust that is each tender and flaky. So, at all times be certain your butter is straight from the fridge, and even after a couple of minutes within the freezer. The fats in butter will not freeze strong.
Storing and serving your pie
Given the dairy and eggs in our gluten free pumpkin pie, it is best saved within the fridge. Though it may well sit out throughout serving, guarantee any leftovers are refrigerated promptly.
For optimum freshness, seal it in an hermetic container or wrap it tightly with plastic wrap. If condensation kinds on the pie after refrigeration, gently dab it with a paper towel.
Making gluten free pumpkin pie upfront for a stress-free vacation
This pie might be baked fully forward of time (proper now, in actual fact!), cooled fully, then coated tightly with plastic wrap and frozen till you’re able to serve it.
Defrost it within the fridge in a single day, after which enable it to sit down on the counter for a minimum of half-hour earlier than slicing and serving. The pumpkin (or candy potato) custard filling will nonetheless be easy, and the crust as flaky as ever.
Serving strategies
I like all custard pies, like this pumpkin pie, chilled or at room temperature. It is scrumptious plain, nevertheless it’s even higher with a little bit of whipped cream.
Pumpkin pie substances & substitution strategies
Dairy free pumpkin pie
There are a couple of dairy free choices you may attempt when making this gluten free pumpkin pie.
Let’s begin with the crust: The recipe I embrace comprises dairy within the butter and bitter cream. For a dairy free pie, simply use the variation within the pie crust recipe with out bitter cream, and use vegan butter for the butter.
In terms of the pumpkin pie filling, you may swap out the evaporated milk for dairy free half and half or canned gentle coconut milk, after which swap the butter for a vegan butter like Miyoko’s Kitchen or Soften model.
Vegan pumpkin pie
This selfmade gluten free pumpkin pie recipe comprises 3 eggs, and I am afraid that is simply too many to omit or try to swap out with an egg substitute.
Substituting pumpkin puree
In case you’d somewhat make your individual pumpkin puree somewhat than purchase a can, you are completely free to try this.
Haven’t got pumpkin? That is okay — this recipe simply turns into one for gluten free candy potato pie whenever you change the puree for an equal quantity of roasted candy potato puree.
FAQs
Conventional pumpkin pie is just not gluten free as a result of its crust is made with a wheat-based crust. This implies you may’t simply run out to the shop and shopping for a gluten free pie except it is particularly labeled gluten free.
No, pumpkin doesn’t comprise gluten — it is a naturally gluten free meals like most fruit and veggies. (Enjoyable reality: Pumpkin is definitely categorized as a fruit!)
Home made pumpkin pie filling can also be not gluten free, except you are following a gluten free recipe like this one. It’s because conventional recipes depend on wheat flour as a thickener.
Sure, most manufacturers of canned pumpkin puree are gluten free as a result of they comprise nothing greater than pumpkin. Nevertheless, you need to at all times double-check product labels to make certain the are you able to’re choosing up is secure.
No, canned pumpkin pie filling and pureed pumpkin are various things.
Pumpkin pie filling is lowered, sweetened, and spiced pumpkin that is able to pour right into a crust and bake. Pureed pumpkin is solely 100% pure pumpkin. There isn’t any sugar or spice, so you must add your individual when making a pie.
For this gf pumpkin pie recipe, I am not choosy in any respect about which model of gluten free flour you employ, as long as it is a mix. Decide one with or with out xanthan gum as a result of we use so little that it will not have an impact.
This pie recipe is not designed to be baked in a bigger pan, however we even have a recipe for gluten free pumpkin slab pie that you should utilize for feeding a giant crowd of pumpkin-lovers! The photograph for that pie is slightly below.
I do not use an egg wash when getting ready my pie crust as a result of I discover that it merely does not want it. Egg washes give pie crusts a shiny look and will help it crisp up in order that it does not get soggy later. When you’re free so as to add on this step, I’ve by no means had an issue skipping it.
It is important that you simply bake your gluten free crust earlier than including within the pumpkin filling. Baking it creates a crust that is exhausting sufficient to maintain from absorbing the moisture from the filling.
Completely! If you would like to save lots of time, there’s nothing fallacious with utilizing a ready gf pie crust from the shop. Simply be completely sure that it is gluten free.
You’ll be able to attempt decreasing the quantity of sugar within the filling barely, however sugar is not only for sweetness. It is also for texture and bulk.
It is really fairy straightforward to inform when a pumpkin pie is prepared: Give it a slight shake and pay attention to the middle. If the middle jiggles in a managed approach, your pie is prepared. The pie will agency up fully as soon as cooled and refrigerated.
Gluten Free Pumpkin Pie Recipe
Bake this gluten free pumpkin pie for Thanksgiving, potlucks, or any time you are craving that wealthy, heat, easy taste of pumpkin.
Yield: 8 slices pie
Stop your display from going darkish
Elements
- 1 recipe Gluten Free Pie Crust
- 11 ounces (308 g) canned pumpkin puree or roasted candy potato puree (See Recipe Notes)
- 3 (150 g (weighed out of shell)) eggs at room temperature
- 10 fluid ounces evaporated milk or heavy whipping cream (or half of every), at room temperature
- 3 tablespoons (42 g) unsalted butter melted and cooled briefly
- ¾ cup (164 g) packed gentle brown sugar
- ¼ cup (50 g) granulated sugar
- ½ teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 2 tablespoons (18 g) all function gluten free flour mix (any of my most popular blends will do, with or with out xanthan gum)
Directions
Put together the pie crust.
-
Put together the pie crust based on the recipe directions, by means of and together with the parbaking of the pie crust, in a regular 9-inch or 10-inch spherical pie pan.
-
As soon as the crust is completed parbaking, take away it from the oven and permit it to sit down for a few minutes earlier than eradicating the parchment paper and pie weights.
-
Maintain the oven temperature at 375°F.
Put together the filling.
-
In a big bowl, place the pumpkin or candy potato puree, eggs, milk or cream, and melted butter, and whisk vigorously to beat the eggs and mix the combination very nicely.
-
The combination must be easy, and can be fairly skinny in case you used evaporated milk, thicker in case you used heavy whipping cream.
-
Add the brown sugar, granulated sugar, salt, pumpkin pie spice and flour mix, whisking till simply mixed after every addition.
-
In case you used evaporated milk, the combination can be comparatively skinny. In case you used heavy whipping cream, the combination can be thicker and creamier.
Fill the crust and bake the pie.
-
Pour the ready filling into heat crust, and easy it into an excellent layer.
-
Return the crust to the oven and bake for quarter-hour at 375°F.
-
Scale back the warmth of the oven to 350°F and bake till the perimeters are puffed and set, and the middle jiggles solely barely and in a managed, somewhat than a unfastened, approach when the pie is shaken back and forth (about one other 25 minutes).
-
Take away from the oven and place the pie plate on a cooling rack.
-
Enable the pie to chill for a minimum of 45 minutes or till cool to the contact earlier than protecting tightly with plastic wrap and putting within the fridge to sit back till agency (about 1 1/2 hours).
-
Take away the pie from the fridge and permit to sit down at room temperature for half-hour earlier than slicing and serving.
Notes
To make the candy potato puree, wash and pierce 3 medium (or 5 small) candy potatoes with a fork.
Place them on a baking sheet and bake, at 375°F, till the pores and skin loosens and the flesh may be very tender (anyplace from half-hour to an hour or extra, relying upon the scale of the potatoes).
Enable the candy potatoes to chill till they are often dealt with, and peel the pores and skin from the flesh.
Place the roasted candy potato flesh in a meals processor fitted with the metal blade, and course of till easy.
Vitamin
Serving: 1slice | Energy: 237kcal | Carbohydrates: 36g | Protein: 5g | Fats: 9g | Saturated Fats: 5g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 0.2g | Ldl cholesterol: 83mg | Sodium: 218mg | Potassium: 247mg | Fiber: 1g | Sugar: 31g | Vitamin A: 6376IU | Vitamin C: 2mg | Calcium: 138mg | Iron: 1mg
Gluten Free Pumpkin Pie Recipe
Bake this gluten free pumpkin pie for Thanksgiving, potlucks, or any time you are craving that wealthy, heat, easy taste of pumpkin.
Yield: 8 slices pie
Stop your display from going darkish
Elements
- 1 recipe Gluten Free Pie Crust
- 11 ounces (308 g) canned pumpkin puree or roasted candy potato puree (See Recipe Notes)
- 3 (150 g (weighed out of shell)) eggs at room temperature
- 10 fluid ounces evaporated milk or heavy whipping cream (or half of every), at room temperature
- 3 tablespoons (42 g) unsalted butter melted and cooled briefly
- ¾ cup (164 g) packed gentle brown sugar
- ¼ cup (50 g) granulated sugar
- ½ teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 2 tablespoons (18 g) all function gluten free flour mix (any of my most popular blends will do, with or with out xanthan gum)
Directions
Put together the pie crust.
-
Put together the pie crust based on the recipe directions, by means of and together with the parbaking of the pie crust, in a regular 9-inch or 10-inch spherical pie pan.
-
As soon as the crust is completed parbaking, take away it from the oven and permit it to sit down for a few minutes earlier than eradicating the parchment paper and pie weights.
-
Maintain the oven temperature at 375°F.
Put together the filling.
-
In a big bowl, place the pumpkin or candy potato puree, eggs, milk or cream, and melted butter, and whisk vigorously to beat the eggs and mix the combination very nicely.
-
The combination must be easy, and can be fairly skinny in case you used evaporated milk, thicker in case you used heavy whipping cream.
-
Add the brown sugar, granulated sugar, salt, pumpkin pie spice and flour mix, whisking till simply mixed after every addition.
-
In case you used evaporated milk, the combination can be comparatively skinny. In case you used heavy whipping cream, the combination can be thicker and creamier.
Fill the crust and bake the pie.
-
Pour the ready filling into heat crust, and easy it into an excellent layer.
-
Return the crust to the oven and bake for quarter-hour at 375°F.
-
Scale back the warmth of the oven to 350°F and bake till the perimeters are puffed and set, and the middle jiggles solely barely and in a managed, somewhat than a unfastened, approach when the pie is shaken back and forth (about one other 25 minutes).
-
Take away from the oven and place the pie plate on a cooling rack.
-
Enable the pie to chill for a minimum of 45 minutes or till cool to the contact earlier than protecting tightly with plastic wrap and putting within the fridge to sit back till agency (about 1 1/2 hours).
-
Take away the pie from the fridge and permit to sit down at room temperature for half-hour earlier than slicing and serving.
Notes
To make the candy potato puree, wash and pierce 3 medium (or 5 small) candy potatoes with a fork.
Place them on a baking sheet and bake, at 375°F, till the pores and skin loosens and the flesh may be very tender (anyplace from half-hour to an hour or extra, relying upon the scale of the potatoes).
Enable the candy potatoes to chill till they are often dealt with, and peel the pores and skin from the flesh.
Place the roasted candy potato flesh in a meals processor fitted with the metal blade, and course of till easy.
Vitamin
Serving: 1slice | Energy: 237kcal | Carbohydrates: 36g | Protein: 5g | Fats: 9g | Saturated Fats: 5g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 0.2g | Ldl cholesterol: 83mg | Sodium: 218mg | Potassium: 247mg | Fiber: 1g | Sugar: 31g | Vitamin A: 6376IU | Vitamin C: 2mg | Calcium: 138mg | Iron: 1mg
Thanks for stopping by!
Hello, I’m Nicole. I create gluten free recipes that actually work and style nearly as good as you keep in mind. No extra making separate meals when somebody is GF, or shopping for packaged meals that aren’t ok to justify the worth. At Gluten Free on a Shoestring, “good, for gluten free” simply isn’t ok! Come go to my bio!
