Gluten Free Pumpkin Pie Recipe

gluten free pumpkin pie on small cream plate with fork

4.97 from 32 votes

Bake this gluten free pumpkin pie for Thanksgiving, potlucks, or any time you're craving that rich, warm, smooth flavor of pumpkin.

Prep Time25

Cook Time1

Cooling and chilling time2 45

Course: Pie

Cuisine: American

Keyword: gluten free pumpkin pie

Servings: slices pie

Author: Nicole Hunn

Equipment

9-inch round pie plate

Ingredients

1 recipe Gluten Free Pie Crust or use store-bought
11 ounces canned pumpkin puree or roasted sweet potato puree (See Recipe Notes)
3 eggs at room temperature
10 fluid ounces evaporated milk or heavy whipping cream (or half of each), at room temperature
3 tablespoons unsalted butter melted and cooled briefly
¾ cup packed light brown sugar
¼ cup granulated sugar
½ teaspoon kosher salt
2 teaspoons pumpkin pie spice
2 tablespoons all purpose gluten free flour blend (any all purpose blend with superfinely ground ingredients, with or without xanthan gum)

Customary - Metric

Instructions

Prepare the pie crust.

Prepare the pie crust according to the recipe instructions in a standard 9-inch or 10-inch round pie pan, including chilling the crust until firm (at least 30 minutes).
Pierce the bottom of the pie crust all over with the tines of a fork. Place a sheet of parchment paper on top of the raw crust and cover the bottom of the crust with pie weights or dried beans.
Place in the center of the preheated oven and bake until the crust is lightly golden brown on the edges, about 10 minutes.
Once the crust is done parbaking, remove it from the oven and allow it to sit for a couple of minutes before removing the parchment paper and pie weights.
Keep the oven temperature at 375°F.

Prepare the filling.

In a large bowl, place the pumpkin or sweet potato puree, eggs, milk or cream, and melted butter, and whisk vigorously to beat the eggs and combine the mixture very well.
The mixture should be smooth, and will be quite thin if you used evaporated milk, thicker if you used heavy whipping cream.
Add the brown sugar, granulated sugar, salt, pumpkin pie spice and flour blend.
Whisk the mixture until just combined.
If you used evaporated milk, the mixture will be relatively thin. If you used heavy whipping cream, the mixture will be thicker and creamier.

Fill the crust and bake the pie.

Pour the prepared filling into warm crust, and smooth it into an even layer.
Return the crust to the oven and bake for 15 minutes at 375°F.
Reduce the heat of the oven to 350°F and bake until the edges are puffed and set, and the center jiggles only slightly and in a controlled, rather than a loose, way when the pie is shaken from side to side (about another 25 minutes).
Remove from the oven and place the pie plate on a cooling rack.
Allow the pie to cool for at least 45 minutes or until cool to the touch before covering tightly with plastic wrap and placing in the refrigerator to chill until firm (about 1 1/2 hours).
Remove the pie from the refrigerator and slice it into wedges while cold. Allow slices to sit at room temperature for 30 minutes before serving.

Video

Notes

How to make sweet potato puree.

To make the sweet potato puree, wash and pierce 3 medium (or 5 small) sweet potatoes with a fork.

Place them on a baking sheet and bake, at 375°F, until the skin loosens and the flesh is very soft (anywhere from 30 minutes to an hour or more, depending upon the size of the potatoes).

Allow the sweet potatoes to cool until they can be handled, and peel the skin from the flesh.

Place the roasted sweet potato flesh in a food processor fitted with the steel blade, and process until smooth.

Nutrition