A rich, smooth, perfectly spiced pumpkin filling, in an extra flaky and tender homemade crust, that also happens to be gluten free. This gluten-free pumpkin pie will quickly become a holiday favourite.
For many of us, Thanksgiving dinner isn’t complete without pumpkin pie. With this recipe, whether gluten free or not, everyone can enjoy a slice!
The filling comes together quickly. Just whisk it all together in one bowl, no special equipment needed. I use my single crust, pie crust recipe, which is also very easy to work with, and consistently produces a great crust.
Some pumpkin pie recipes can be a little temperamental, with a filling that doesn’t set or cracks along the sides or down the middle, but I find this filling to be pretty forgiving. With very little fussing required, you’ll have a gluten-free pumpkin pie that both tastes and looks great!
Ingredients
- gluten-free pie crust, 9"
- pumpkin puree
- brown sugar
- granulated sugar
- corn starch
- eggs
- evaporated milk
- cinnamon
- ginger
- nutmeg
- salt
- cloves
- ground black pepper
See recipe card for quantities.
Ingredient Notes
Pie crust: For this recipe use my single crust pie crust recipe, that’s both gluten and dairy free. It makes a wonderfully flaky and tender crust, that’s also easy to work with. To prevent a soggy crust, I pre-bake it before adding the filing.
Pumpkin puree: Make sure to use pumpkin puree and not pumpkin pie filling. The ingredients of your puree should be 100% pumpkin.
Corn starch: The corn starch helps to set the pie and prevents it from cracking.
Spices: Since it’s actually the spices that are really the star of pumpkin pie, make sure your spices haven’t lost their freshness. While spices don’t technical expire, over time they lose flavour and potency. Ground spices generally last 2 – 4 years. You can check them by smelling them and making sure they still smell fragrant. If they don’t have much smell, they’re probably past their best.
Instructions
- To pre-bake the pie crust, preheat oven to 425°F (220°C). Thoroughly prick the bottom and sides of the unbaked pie crust with a fork. Bake for 15 minutes or until golden brown. Remove from oven and transfer to a wire rack to cool completely.
- Preheat the oven to 325°F (170°C). In a large bowl combine the pumpkin puree, brown sugar, corn starch, eggs, evaporated milk, cinnamon, ginger, nutmeg, salt, cloves, and black pepper.
- Whisk until smooth.
- Pour the filling into the pre-baked crust.
- Use a pie shield or aluminum foil to wrap over the crust to protect it from over browning. Place the pie on a cookie sheet and place in oven. Bake for 50 to 60 minutes, until the filling is just set. It should look dry around the edges, but jiggle just slightly in the centre.
- Remove from oven and let cool slightly on the pan, then transfer to a wire rack to cool completely. Slice or refrigerate until ready to serve. Serve with whipped cream.
Top Tips for Perfect Gluten-Free Pumpkin Pie
- Pre-bake the crust – to prevent the bottom of the crust from being soggy, I pre-bake the crust. Once filled and ready to bake, use a pie shield or aluminum foil to wrap over the crust to protect it from over browning.
- Prevent cracks –to prevent cracks, make sure to not overbake. Bake until the filling is just set. It should look dry around the edges, but still jiggle just slightly in the centre. The low cooking temperature helps to avoid overbaking. The little bit of added cornstarch in this recipe also prevents those pesky cracks.
Storage
Once removed from the oven, let the pie cool on a rack until room temperature, a few hours. Refrigerate until ready to serve.
Refrigerate any leftovers.
Recipe Card
Gluten-Free Pumpkin Pie
Ingredients
- 1 gluten-free pie crust, 9-inch, see note
- 2 cups pumpkin puree
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 tablespoon corn starch
- 3 eggs, lightly beaten
- 1½ cups evaporated milk
- 1½ teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ⅛ teaspoon cloves
- ⅛ teaspoon ground black pepper
Instructions
- To pre-bake the pie crust, preheat oven to 425°F (220°C). Thoroughly prick the bottom and sides of the unbaked pie crust with a fork. Bake for 15 minutes or until golden brown. Remove from oven and transfer to a wire rack to cool completely.
- Preheat the oven to 325°F (170°C). In a large bowl combine the pumpkin puree, brown sugar, corn starch, eggs, evaporated milk, cinnamon, ginger, nutmeg, salt, cloves, and black pepper.
- Whisk until smooth.
- Pour the filling into the pre-baked crust.
- Use a pie shield or aluminum foil to wrap over the crust to protect it from over browning. Place the pie on a cookie sheet and place in oven. Bake for 50 to 60 minutes, until the filling is just set. It should look dry around the edges, but jiggle just slightly in the centre.
- Remove from oven and let cool slightly on the pan, then transfer to a wire rack to cool completely. Slice or refrigerate until ready to serve. Serve with whipped cream.
Notes
- Pre-bake the crust – to prevent the bottom of the crust from being soggy, I pre-bake the crust. Once filled and ready to bake, use a pie shield or aluminum foil to wrap over the crust to protect it from over browning.
- Prevent cracks –to prevent cracks, make sure to not overbake. Bake until the filling is just set. It should look dry around the edges, but still jiggle just slightly in the centre. The low cooking temperature helps to avoid overbaking. The little bit of added cornstarch in this recipe also prevents those pesky cracks.
- Once removed from the oven, let the pie cool on a rack until room temperature, a few hours. Refrigerate until ready to serve.
- Refrigerate any leftovers.
Nutrition
Nutritional information shown is an estimate only.
See full disclaimer here.
Leave a Comment