1. A crisp, buttery gluten-free pie crust and traditional spicy pumpkin custard filling make this gluten-free pumpkin pie everyone will enjoy this recipe.
– 1 1/4 cups canned pumpkin (not sweetened canned pumpkin pie mix)
– 3/4 cup sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground ginger
– 1 teaspoon cinnamon
– 1 teaspoon amaranth flour OR sweet rice flour
– 2 lightly beaten large eggs
– 1 cup evaporated canned milk
– 2 tablespoons water
– 1/2 teaspoon vanilla
– Heavy, whipping cream for garnish (optional)
– 1 9-inch unbaked gluten-free pie crust (recipe link below)
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 70 minutes
Yield: 8 servings
Preheat oven to 400°F
1. Combine all ingredients for pie filling in a large mixing bowl. Beat until mixture is smooth and blended, about 1 minute.
2. Set the unbaked gluten free pie crust on a large baking sheet. Pour filling mixture into the pie crust.
3. Bake in preheated oven for 45-50 minutes or until a toothpick inserted in the middle of the pie comes out clean. Over baking can cause the top of the pie to crack.
4. Garnish with fresh whipped cream, dusted with cinnamon sugar (optional).
This recipe makes two 9-inch pie crusts:
Tip: A tart pan with a removable bottom makes shaping and cutting pies much easier. You can find tart pans at most large cookware stores or online.
– 1 cup brown rice flour / 131 grams / 4.6 ounces (Bob’s Red Mill organic brown rice flour used in this recipe)
– 1/2 cup organic cornstarch / 56 grams / 2 ounces
– 1/4 cup organic amaranth flour / 34 grams / 1.2 ounces
– 1/4 cup sweet rice flour / 39 grams / 1.4 ounces
– 1 tablespoon cane sugar
– 1/4 teaspoon xanthan gum
– 1/4 teaspoon salt
– 3 tablespoons ice water (more OR less – just enough water to make the ingredients bind together when squeezed in your hand) Tip: Add the water slowly, just a little at a time until the mixture holds together when squeezed
– 1 large egg
– 12 tablespoons cold, cubed butter (6 ounces)
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 70 minutes
Food Processor Method – A Fast and Easy Way to Make Pie Crust
Measure dry ingredients into a large mixing bowl. Use a whisk to thoroughly blend ingredients.
Pour the dry ingredients into a food processor bowl, fitted with a metal blade. Add the cold butter cubes and pulse until the butter cubes are reduced to the size of peas and the mixture looks crumbly.
Add the egg and pulse just until egg is incorporated into the flour-butter mix. Add ice water, one tablespoon at a time and pulse several times. Add just enough water to get the ingredients to completely hold together when squeezed in your hand.
If the dough is too crumbly and dry, add additional ice water and pulse several more times. Check the consistency of the dough again. If the dough holds together and you can form a ball don’t add more water. Adding too much water will make the dough sticky and harder to roll out and shape.
Scrape the dough, which will look a bit crumbly, on a clean, gluten-free work surface covered with waxed paper. Gather the crumbly dough into a ball. Divide the dough in two pieces and flatten into discs. Place each disc in a plastic bag and refrigerate for at least one hour before rolling out the dough. Note- At this stage, the dough can be frozen. Place wrapped dough in a freezer bag, label and freeze for future use.
To Roll Dough: Remove dough from refrigerator and place dough between two sheets of waxed paper. Let dough sit just until it’s soft enough to roll. When workable, roll from the center outward, working to make a circle about 10-inches in diameter and about 1/8-inch thick. If the dough should get too warm and sticky, place it in the freezer for several minutes and then continue rolling it.
Peel top sheet of wax paper from the dough and carefully flip the dough still on the remaining piece of waxed paper over a 9-inch pie plate. Gently peel the waxed paper from the dough. Gently fit the dough into the pie plate. Trim edges with knife and crimp edge with a fork or using your favorite method. Pie crust is ready to fill or parbake (partially bake) as desired.
To parbake the crust, preheat oven to 350 degrees. Use a fork to pierce the crust- this will prevent the crust from bubbling up while baking. Or, line the dough with parchment paper and fill the plate with dry beans or pie weights. Bake the crust for about 15 minutes, or until lightly golden.
2. Crustless, gluten free pumpkin pie
– 2 eggs
– one can/box (15 – 16 ounces) pumpkin puree or 2 cups cooked fresh pumpkin puree (I used fresh pumpkin puree, hence, the lighter color and fresh pumpkin also provides a much lighter taste in my opinion)
– ¾ cup granulated sugar
– ½ tsp salt
– 1 tsp ground cinnamon
– ½ tsp ground ginger
– ½ tsp ground nutmeg
– ½ tsp ground allspice
– ⅛ tsp ground cloves
– one 12-ounce can evaporated milk (one regular-sized can)
– ¼ cup gluten-free flour (your choice—your favorite single flour or a mix; coconut flour can be used to make this pie grain free; sift flour)
Preheat oven to 425 degrees F. Grease pie plate and set aside. In large bowl, beat eggs slightly; mix in remaining ingredients using mixer on medium speed.
Place pie plate on oven rack; pour in filling. (I never do this, but it makes sense. Personally, I’m in the “hum” or “count as you carry the pie to the oven” school of thinking to ensure the pie plate contents do not spill. Hey, it works for me!)
Sprinkle pie filling with cinnamon. Bake 15 minutes.
Reduce oven temperature to 350 degrees F. Bake until knife or toothpick comes out clean, about 45 minutes longer. (Pies made with fresh pumpkin may take slightly longer to bake due to higher moisture content.)
3. Gluten Free Pumpkin Pie with Ginger Snap Crust
Minutes to Prepare: 30
Minutes to Cook: 60
Number of Servings: 8
– Little over 1/2 a bag of GF Mi-Del Ginger Snaps, crushed
– 1/4 cup melted, unsalted butter
– 2 tbsp dark brown sugar
– 1 large egg white
1 (15 oz) can Libby’s Pure Pumpkin Puree
3/4 cup granulated Sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 (12 oz) can evaporated milk
Preheat the oven to 375 degrees F.
In a bowl, combine the ginger snap crumbs, butter, and brown sugar and blend well. Transfer to a 9-inch pie pan, and press into the bottom and up the sides with your fingers. Place another 9-inch pie pan on top of the crust and press firmly to smooth and pack the crust. (Some of the crust may spill over the edges of the pan.)
Bake until golden, 10 to 15 minutes. Remove from the oven and cool. Brush the crust with the egg white. Refrigerate, tightly covered, for one hour before using.
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Preheat oven to 425 F. Pour filling into cooled pie crust and bake on a cookie sheet for 15 minutes. Lower temp to 350 and bake for 25 minutes or until knife inserted comes out clean. Place on wire rack and let cool before serving or placing in refrigerator.
*Note: The can has you cook the pie for 40 to 50 minutes but they are using an unbaked pie crust.
Number of Servings: 8
By: Harold Barrero