This Gluten Free Pumpkin Pie is perfect for the holidays. The holidays aren’t the holidays without pumpkin pie. But what if you’re unable to eat gluten? Dry your tears, this pie is your answer! Rich and flaky with a perfect hint of fall spices, this pie will check all of your boxes.
I was super excited to create a gluten free version of pie; my aunt and cousin both have Celiac Disease and are always missing out on the pie at the holidays… no fun! My aunt told me that she has yet to find a good pie crust recipe and I was up to the challenge.
Gluten free baking is no joke – there’s nothing easy about it! Gluten is a protein found in wheat and some other grains that helps give texture to bread and keeps baking together. However, there are some people who either can’t tolerate gluten either because they are gluten sensitive or they have Celiac disease, in which case a sub for the old-fashioned pie crust is needed!
Now, this is all to say that this pie crust is admittedly a bit crumbly compared to my traditional pie crust, but it is probably the best gluten free version I’ve tried.
Alternately you can lose the pie crust completely and bake the filling in a lightly greased pie plate like I did here. I do this every year as a healthier alternative and rarely miss the crust. You can use either whole milk, cashew cream or half and half cream; the cream produces a slightly better consistency but of course the milk has less fat. The choice is yours. Serve this with a little dollop of whipped cream and a sprinkle of cinnamon if desired.
This pie crust recipe can be used for other pies as well of course.
We created Mini Pumpkin Cheesecakes the other day that were soooo good and could be made gluten free by omitting the crust (wouldn’t be missed). If pumpkin isn’t your jam and you want something more simple yet still totally fall-worthy, check out this cozy Gluten-Free Apple Crisp!
Gluten Free Pumpkin Pie
Flaky and delicious, everything a pie should be. This gluten free pumpkin pie is the perfect fall recipe. This makes 6 mini pies or 1 large pie.
- 2 cups gluten-free flour blend (I used Bob’s Red Mill)
- ½ teaspoon xanthan gum
- 1 tablespoon brown sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup vegetable shortening
- ½ cup cold butter or vegan stick butter (cut into 1/2” cubes)
- 3-4 tablespoon ice cold water
- 1 398 mL can pumpkin puree (not pumpkin pie filling)
- ½ cup brown sugar
- 3 eggs (well beaten)
- 2/3 cup whole milk or half and half cream
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- pinch of cloves
- pinch salt
Add the flour, xanthan gum, brown sugar, salt and cinnamon to a food processor or large bowl. Pulse or mix to combine.
Add the shortening and butter and pulse (or mix with hands or a pastry blender) until the butter is the size of peas. Slowly add the ice water 1 tablespoon at a time, pulsing or mixing in between until the pastry just holds together when pressed gently against the side of the bowl.
Empty the pastry on to a sheet of plastic wrap, form into a flat disc, wrap tightly in plastic wrap and refrigerate for at least 1 hour before rolling out and baking.
Preheat the oven to 350F
Place all of the pumpkin pie filling ingredients into a large bowl and whisk together well.
On a well-floured surface roll out the pie dough to just under ¼” thick. If using mini pie dishes divide the dough into 6 balls first and roll out each one. Place the rolled dough into the pie plate(s), patching with extra dough if needed (just pat the extra dough on top of the holes with your fingertips if needed, gluten free dough is inherently crumbly so expect it to fall apart a bit!), crimp the edges of the dough with your fingers and cut the excess dough off of the edges with a sharp knife.
Pour the filling into the pie shell(s) and bake until a knife inserted in the middle comes out clean, approximately 45 minutes for the large pie and around 35 minutes for the small pies. Set aside to cool to room temperature before serving and serve with a dollop of lightly sweetened whipped cream if desired.