Gluten-Free Pumpkin Pie
A silky, perfectly spiced pumpkin filling nestled in a flaky gluten-free crust that everyone will love. This classic fall dessert accommodates those with celiac disease or gluten sensitivity without compromising on flavor or texture.
Equipment
- 9-inch Pie Dish
- Parchment Paper
- Pastry Cutter
- Wire Cooling Rack
- Pie Shield or Aluminum Foil
Ingredients
Gluten-Free Crust
- 1 1/2 cups gluten-free flour blend with xanthan gum included
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold and cubed (or cold coconut oil for dairy-free)
- 1 large egg beaten (or 3 tbsp ice water for egg-free)
- 1 tablespoon apple cider vinegar
- 2-3 tablespoons ice water as needed
Pumpkin Filling
- 1 can pumpkin puree 15 oz, not pie filling
- 3/4 cup coconut sugar or light brown sugar packed
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom optional
- 1/2 teaspoon salt
- 3 large eggs room temperature
- 1 1/4 cups full-fat coconut milk or evaporated milk
- 1 teaspoon pure vanilla extract
Instructions
- In a large bowl, whisk together the gluten-free flour blend, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- In a small bowl, whisk together the beaten egg and apple cider vinegar. Drizzle this mixture over the flour-butter mixture and stir with a fork until the dough begins to come together. Add ice water, one tablespoon at a time, until the dough holds together when pinched.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow the flours to fully hydrate and the fats to solidify.
- Preheat your oven to 375°F (190°C). Place the chilled dough between two large pieces of parchment paper and roll it out to a 12-inch circle approximately 1/4 inch thick.
- Carefully peel off the top parchment sheet, then flip the dough over a 9-inch pie dish and slowly peel away the second parchment sheet. Gently press the dough into the dish, repairing any tears by pressing the dough together. Trim excess dough and crimp the edges decoratively. Refrigerate the shaped crust for 15 minutes before filling.
- While the crust chills, combine the pumpkin puree, sugar, and all spices in a large bowl. Whisk until well combined. In a separate bowl, beat the eggs slightly, then add them to the pumpkin mixture along with the coconut milk and vanilla extract. Stir until smooth and uniform in color.
- Pour the filling into the prepared crust. Cover the crust edges with aluminum foil or a pie shield to prevent over-browning.
- Bake at 375°F for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 40-45 minutes, or until the center is almost set but still slightly jiggly.
- Transfer the pie to a wire rack and allow it to cool completely, at least 2 hours or overnight. This cooling period is essential for proper setting of the filling.
Notes
- For a lower sugar option, replace the coconut sugar with monk fruit sweetener or allulose.
- For dairy-free adaptation, use cold coconut oil in place of butter and stick with coconut milk for the filling.
- For egg-free version, substitute the eggs in the filling with a mixture of 3 tablespoons of cornstarch and ¼ cup of aquafaba.
- The pie can be made up to 2 days ahead and stored in the refrigerator.
- Freshly ground spices will elevate the flavor significantly.
- For dairy-free adaptation, use cold coconut oil in place of butter and stick with coconut milk for the filling.
- For egg-free version, substitute the eggs in the filling with a mixture of 3 tablespoons of cornstarch and ¼ cup of aquafaba.
- The pie can be made up to 2 days ahead and stored in the refrigerator.
- Freshly ground spices will elevate the flavor significantly.
Nutrition
Calories: 285kcalCarbohydrates: 35gProtein: 5gFat: 15gSaturated Fat: 9gCholesterol: 85mgSodium: 230mgFiber: 3gSugar: 18g
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