“Easy, delicious gluten-free pumpkin pie with a homemade flaky, buttery gluten-free pie crust! Creamy, sweet pumpkin pie filling spiced to perfection !!”
Hey don’t forget about your gluten-free family and friends during the holidays!!! Make this gluten-free pumpkin pie for your holiday dessert table and watch how fast it disappears. Poor little pumpkin pie didn’t stand a chance in my house with my pumpkin-obsessed husband on the lose.
Yep I’m back on my gluten-free baking kick y’all! It’s like my family gains a new gluten-free member every year so I’ve been forced to up my gluten-free baking game! It’s a fun challenge. I’ve actually made quite a few gluten-free dessert recipes so I’ll be sharing those over the next few months.
I posted on facebook last week that I was playing around with a gluten-free pie crust and pumpkin pie recipe and that I’d post it if came out right! Well, it CAME OUT DELICIOUS!!! Gluten-free who? This pie taste just as good as my regular pumpkin pie!
Everybody knows the best pumpkin pie starts with a bangin (yes I still say that word) pie crust! This gluten-free pie crust is fabulous! Now it did take a few tries to get the flavor right. This may have been because I ran out of my favorite gluten-free flour (Pamela’s) and so I had to bake with King Arthur gluten-free flour (not my fav).
It turned out great though! The mean ol critic (husband) said it was delicious and that I HAD to post it. Actually he said ” This taste just like regular pumpkin pie and regular pie crust. Screw Pamela’s I like this one better” Sorry Pamela. You’re still my go-to boo.
So today I bring you this easy, creamy, delicious, heavenly, classic gluten-free Pumpkin Pie in all its southern beauty!!!
When it comes to gluten-free baking, one thing I’ve learned is that you gotta bring in moisture and flavor at every chance ya get! This gluten-free pie crust harnesses the power of real butter and butter-flavored shortening to give it that buttery flavor and flaky texture. I don’t normally add brown sugar and almond milk to my pie crusts but it really helps bring in some moisture and a tad of flavor.
The pumpkin pie filling is a true southern classic! There are a few untraditional ingredients added to the filling to make it all kinds of yum like melted butter, vanilla extract and half n half. Yeah. I’m not messing around people. This gluten-free pumpkin pie is taking no prisoners!
Watch me make this gluten free pumpkin pie from start to finish!
Gluten-Free Pumpkin Pie + Gluten-Free Pie Crust
- GLUTEN-FREE PIE CRUST
- 1 1/4 cup Gluten-Free flour I used King Arthur, but prefer Pamela's
- 1/2 teaspoon salt
- 3 tablespoons brown sugar
- 5 tablespoons butter chilled
- 1/4 cup butter-flavored shortening chilled
- 1/4 cup almond milk chilled
- PUMPKIN PIE FILLING
- 1 can 15 oz 100% pumpkin puree (not the pumpkin pie mix)
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground clove
- 3 tablespoons butter melted
- 1 cup half n half or evaporated milk
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- Preheat oven to 350 F.
- In a large, chilled bowl whisk together flour, salt and sugar.
- Grate cold butter into the flour mixture.
- Add in shortening.
- Using a fork or pastry cutter, cut in butter and shortening until mixture resembles large crumbs.
- Stir in cold almond milk just until a dough forms.
- Lightly flour a work surface with gluten-free flour.
- Turn dough out onto surface and knead and fold a few times in order to bring the dough together and to create layers. (work quickly so the dough doesn't get warm)
- Press the dough evenly into a buttered deep dish pie plate.
- Place pie crust in the fridge while you prepare the filling.
- In a large bowl, stir together pumpkin puree, brown sugar and white sugar.
- Stir in cinnamon, nutmeg, ginger and clove.
- Add melted butter, half n half, vanilla extract and eggs.
- Use a mixer to mix everything up until well combined.
- *optional* brush pie crust with melted butter and sprinkle with brown sugar cinnamon
- Pour mixture into prepared pie crust.
- Bake for 60 minutes (may need a tad bit longer) and remove from oven to let cool completely on the counter (about 2 hours)
- Pie will be jiggly when you remove it from oven but should set more as it cools.
- When the pie sets, place it in the fridge for 3 hours or overnight to completely set.
- Serve with cinnamon whipped cream or vanilla ice cream.