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4 from 2 votes

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
Cook Time 1 hour
Total Time 1 hour
Author Divas Can Cook

Ingredients

  • 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

Instructions

  • 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.

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