Gluten-Free Pumpkin Pie
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.
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
Note: I recommend using my gluten-free, single crust, pie crust recipe.
Top Tips
- 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
Serving: 1 sliceCalories: 446kcalCarbohydrates: 53gProtein: 10gFat: 23gCholesterol: 96mgSodium: 394mgFiber: 4gSugar: 35g
Nutritional information shown is an estimate only.
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