Smooth pumpkin filling, the aroma of spices, and a flaky crust make this scrumptious homemade gluten-free pumpkin pie a holiday favorite.
My gluten-free pumpkin pie recipe was shared in the 2017 holiday addition of Gluten Free & More Magazine.
What is a holiday feast without a gluten-free pumpkin pie? Most of us had a pumpkin pie on the table during Thanksgiving or Christmas. Pumpkin pie is one of the two or three traditional holiday pies. Not everyone is a pumpkin fan, but even non-pumpkin eaters tend to grab a slice of this gluten-free pumpkin pie.
You can enjoy this gluten-free pumpkin pie plain, or top a slice with your favorite whipped cream or ice cream, either way it’s sure to make any pumpkin pie lover swoon. This recipe is simple to make, doesn’t have any refined sugar and can be made in advance and frozen.
I love making gluten-free pies. It’s definitely more labor intensive then making other gluten-free desserts. Pie crust takes time to make, but it’s worth making it from scratch. Don’t worry though, if you don’t want to make it from scratch you can buy a pre-made crust and still make this filling recipe.
A few years ago I picked up some leaf cutters. I like to use the left over pie crust dough that I trim from the edges to cut out a leaves for the top. It helps bring additional focus to the pie. We love using pie as the center piece at our table. This pie was our centerpiece last year.
If you want to make crust leaves for your pie here are the exact leaf cutters I used. They are called Leaf Set Plunger and Cutters (affiliate link to amazon).
Do I have to egg wash pie crust?
Some people use an egg wash on the crust to give it a glossy coating or to help it brown. I don’t. When I bake pies I start with foil over the crust for about half the baking time, then I remove the foil and let the gluten-free pie crust brown while it finishes baking. The crust will cook and start to brown under the foil, but it’s this process of keeping it covered upfront that helps keep it from darkening too much while the filling bakes up.
What can I use other then coconut milk?
This pie does not taste like coconut. But if you can’t have coconut, or don’t want to use coconut milk you can use heavy whipping cream.
Also, you don’t have to use maple or coconut sugar, you can also use regular granulated sugar in this recipe. I like using it in this gluten-free pumpkin pie because it adds to the maple flavor.
Pie can be intimidating. I encourage you to make your own gluten-free pie crust though as it’s less expensive to make and you know exactly what’s going into the crust.
Tips for making a great pie:
- Read the recipe steps and make sure you have all ingredients on hand before you begin.
- Make sure all ingredients are cold before you begin.
- Don’t overwork the crust dough, it will toughen and cause cracks when you transfer it to the pie pan.
- If the pie crust dough is too soft, chill for 30 minutes before rolling it out.
- For a decorative top – cut out lattice strips and weave over the top of the pie, or use cookie cutters for fun shapes.
- To help prevent a mess in the oven, place a baking sheet under the pie pan while it cooks.
- Let the pie cool completely before slicing.
Now that you know what you’re doing, you can dive right into baking!
What gluten-free flour blends can I use with this recipe?
If you don’t want to add the rice, tapioca, and potato yourself you can use a blend that also used the same flours and starches. Use 1 1/2 cups of flour, in place of them. Bob’s Red Mill 1-to-1 Gluten-Free Flour blend works well, just omit the xanthan gum.
If you are looking for more pumpkin recipes you might like my Paleo Pumpkin Muffins or my Gluten-Free Pumpkin Chocolate Chip Skillet Cookie. Flippin Delicious also has a Vegan Pumpkin Pudding that is super scrumptious.
Have questions about this recipe, or other recipes on my site? Leave a comment and I will get back to you.
For the pie crust:
- ¾ cup rice flour
- ¼ cup + 2 tablespoons tapioca starch
- ¼ cup + 2 tablespoons potato starch (not flour)
- ½ teaspoon salt (omit if using salted butter)
- 1 teaspoons xanthan gum
- ½ cup butter (1 stick), cold - cut into small pieces (or dairy-free butter)
- 3-4 tablespoons milk, cold (or dairy free milk)
For the pumpkin pie filling:
- 2 ¼ cups canned pumpkin (not pumpkin pie filling)
- ½ cup full fat coconut milk (or heavy whipping cream)
- ¼ cup maple syrup
- ¼ cup maple sugar (or palm coconut sugar, or granulated sugar)
- 2 eggs + 1 egg yolk
- 3 teaspoons gluten-free vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon sea salt
1. Preheat oven to 350°F. Place a baking sheet on the rack in the center of oven.
2. For the pie crust: In a medium mixing bowl, combine flour and starches, salt, and xanthan gum. To measure the flour, spoon the flour and starches into your measuring cup. Do not scoop the flour and starches with your measuring cup.
3. With a pastry cutter, cut butter into flour mixture until the butter is small, no larger than the size of a pea.
4. Add milk and combine. Use your hands to work the milk into the dough. Add additional milk if needed.
5. Knead dough until it comes together. Form a ball with the dough.
6. Place the dough ball onto a large piece of parchment paper and shape into a disc. Cover with a second piece of parchment and roll out into a 10-inch circle.
7. Peel the top piece of parchment paper off, and invert into a greased pie pan. Flute the edges. Use your fingers to repair any tears in the crust, if needed.
8. For the pumpkin pie filling: In a large mixing bowl, blend all pumpkin pie filling ingredients together with an electric mixer until no lumps remain.
9. Pour filling into crust and lightly tap on the counter to remove any air bubbles.
10. Cover the top of the pie with aluminum foil, to prevent the top from browning too soon.
11. Place pie on the baking sheet and bake for 55-65 minutes until the center is firm, removing the foil after 30 minutes to allow the top to brown.
12. Remove the pie from the oven and cool completely before cutting.
To measure the flour, spoon the flour and starches into your measuring cup. Do not scoop the flour and starches with your measuring cup.