Gluten Free Pumpkin Pie Recipe
Bake this gluten free pumpkin pie for Thanksgiving, potlucks, or any time you're craving that rich, warm, smooth flavor of pumpkin.
Servings: 8 slices pie
Equipment
- 9-inch round pie plate
Ingredients
- 1 recipe Gluten Free Pie Crust
- 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 of my preferred blends will do, with or without xanthan gum)
Instructions
Prepare the pie crust.
- Prepare the pie crust according to the recipe instructions, through and including the parbaking of the pie crust, in a standard 9-inch or 10-inch round pie pan.
- 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, whisking until just combined after each addition.
- 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 allow to sit at room temperature for 30 minutes before slicing and 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
Serving: 1slice | Calories: 237kcal | Carbohydrates: 36g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 218mg | Potassium: 247mg | Fiber: 1g | Sugar: 31g | Vitamin A: 6376IU | Vitamin C: 2mg | Calcium: 138mg | Iron: 1mg