Get the Recipe: Gluten Free Pumpkin Pie
This gluten free pumpkin pie is warmly spiced, cozy and so flavorful! It features a buttery flaky crust and smooth creamy filling. This classic dessert is great for Thanksgiving, Christmas, holidays and more!
Ingredients
Gluten Free Pie Crust
- 1 ¼ cups gluten free 1 to 1 flour
- 1 tbsp granulated sugar
- pinch sea salt
- ½ cup cold unsalted butter, cut into cubes
- ⅙ cup cold water
Filling
- 15 ounces canned pumpkin purée
- 3 eggs
- 1 cup canned coconut cream, see note
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- ⅔ cup brown sugar, tightly packed
Instructions
- First, make the pie crust. Add gluten free flour, sugar and salt to a food processor. Pulse 2 times.
- Add in cubed cold butter and cold water. Process until crumbly. Mixture should stick together when pinched between fingers.
- Remove dough from processor. Form into a ball. Wrap in plastic wrap and refrigerate 1 hour.
- Preheat oven to 425 degrees Fahrenheit. Spray a pie plate with nonstick spray.
- Remove dough from fridge. Roll out on a floured surface with a floured rolling pin. Repair any cracks with fingers.
- Gently transfer to a pie plate. Crimp edges with fingers.
- Then, make filling. Add eggs to a bowl and whisk vigorously for 1 minute.
- Add in the pumpkin purée, canned coconut milk and vanilla. Stir to combine.
- Add in pumpkin pie spice and brown sugar. Stir to combine.
- Pour the filling into the pie crust. Cover edges of pie crust with tin foil or pastry shield.
- Bake for 15 minutes at 425 degrees Fahrenheit. Without opening oven, lower oven temperature to 350 degrees Fahrenheit. Bake for another 45 to 50 minutes or until middle is just barely jiggly.
- Remove from oven. Allow pie to fully cool (at least 2 to 3 hours) before slicing into.
Notes
- I highly recommend reading through this Gluten Free Pie Crust blog post to help you with your crust. That recipe makes 2 pie crusts, so I cut it in half for this pumpkin pie.
- Use cold butter right from the fridge. Use cold water.
- The pie dough needs to chill for at least 1 hour.
- Use a floured surface and floured rolling pin to roll out dough. It will probably crack, so repair with fingers.
- For the filling, use canned coconut cream. I love the brand Thai. If desired, replace with sweetened condensed milk or creamer.
- Use pastry shield or tin foil to cover the pie crust edges. This prevents burning.
- Bake pie until barely wiggly in the middle. It will firm up slightly once cooled.
- Store leftovers covered in the fridge for up to 4 days.
- If needed, freeze the pie. Allow it to sit in your fridge for at least 8 hours before consumption.
Calories: 355kcal, Carbohydrates: 44g, Protein: 4g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 92mg, Sodium: 33mg, Potassium: 183mg, Fiber: 2g, Sugar: 21g, Vitamin A: 8718IU, Vitamin C: 2mg, Calcium: 48mg, Iron: 1mg