Gluten-Free Pumpkin Pie + Gluten-Free Pie Crust
“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!
Get the Recipe: 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.
I have a question. You “press the dough into the pie pan?” You don’t roll it out? Wondered about that.
White kind of ckn broth do you use?
Thank you so much for changing my holidays with this crust recipe. Can the crust be made ahead and frozen? I love this crust so much and want to prepare ahead for thanksgiving.
Monique thankx a ton!!! I was actually bit worried about my Gluten free friends who are gonna show up for my weekend dinner party… this recipe is a life saver! For them, I have planned to order appetizers from https://www.appetizersusa.com/gluten-free_8_108.html where I usually order when it comes for wholesale & bulk. Thought it might helpful for those ladies like me who don’t want to lose on their diet loving friends! I’m so loving this pumpkin pie and I’m sure my friends are also going to be delighted with this special dish for them. I’ll share my reviews once when am done with this Great share!! Thanks you…
Loved your video. I have a wheat allergy so I am always looking for great wheat free/gluten free recipes. Quick question, can your gluten free pie crust be made a few days ahead of time? I’ve tried this with other recipes and they just don’t work out.
HI MONIQUE! I PRAY YOU AND YOUR FAMILY HAVE A BLESSED THANKSGIVING AND THANK YOU FOR SHARING YOUR RECIPES TO THE WORLD ! I DO HAVE A WUESTION…CAN I USE THIS EXACT RECIPE FOR THE SWEET POTATO RECIPE INSTEAD ?