I get lots of requests for gluten free pie recipes around the holidays. Thanksgiving in particular is prime time for pies and it is great to have a gluten free option in your recipe deck to accommodate any family members that might have dietary restrictions. My Gluten Free Pumpkin Pie, baked in a gluten free crust, is just the dessert to please anyone who might be sitting down to dessert with you this season.
The pumpkin pie filling is very simple, flavored with brown sugar and a blend of cinnamon, ginger, cloves and nutmeg, which are the same spices typically found in pumpkin pie spice mix. While not every pumpkin pie recipe uses thickeners, many call for flour or cornstarch to be added to give the pie an extra dense texture. The filling for this pie is thickened only with eggs, giving it a tender and creamy consistency that contrasts well with the crisp crust beneath it. It has just the right amount of sweet and spice in it, and you can still taste the naturally sweet flavor of pumpkin in every bite.
I often pair pumpkin pie with a crumb crust or a graham cracker crust. I like the crispy texture that cookie crusts have and, while they will get soggy over time, I find that they sometimes hold up better in the refrigerator (and pumpkin pie should be stored in the refrigerator) than pastry crusts, which toughen up quite a bit when refrigerated. Crumb crusts are also easy to make gluten free. For this pie, I used my Gluten Free Vanilla Hazelnut Crumb Crust, which has a delicious toasted nut flavor that really pairs well with the spiced pumpkin filling. If you need a crust without nuts, you can simply use all cookie crumbs (gluten free, of course) in place of the nuts, but I highly recommend the hazelnut option.
The pie is best served slightly chilled and will keep in the refrigerator for at least 2-3 days after baking, though pumpkin pies in my house tend not to last that long because pie is considered to be fair game for breakfast food. If you’re not eating your pie for breakfast, it is delicious when topped with a dollop of lightly sweetened whipped cream for serving.
Gluten Free Pumpkin Pie
1 9-inch gluten free crumb crust, prebaked
1 15-oz can pumpkin puree (approx 2 cups)
1 cup brown sugar
3 large eggs, room temperature
1 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 tsp vanilla extract
1/4 tsp salt
1/2 cup milk (any kind)
Preheat oven to 425F.
In a large bowl, whisk together pumpkin puree, brown sugar, eggs, spices, vanilla extract and salt until smooth. Whisk in milk. Pour mixture through a fine strainer and into the prepared pie shell.
Bake for 10 minutes at 425F, then lower oven temperature to 350F (without opening the oven door) and bake for 30-35 minutes, until pie is set and jiggles only slightly when pan is gently tapped.
Allow to cool completely before serving or refrigerating.
Pie can be served at room temperature or cold.