Gluten Free Pumpkin Pie

5 from 1 vote

This Gluten Free Pumpkin Pie recipe made from scratch has a lush, silky custard filled with warm seasonal spices in a beautiful flaky pie crust. It's the perfect holiday pie and delicious served with fresh whipped cream.

Prep Time30

Cook Time55

Total Time1 25

Course: Baking, Dessert

Cuisine: American

Diet: Gluten Free

Servings: -10 Servings

Calories: 368kcal

Author: Amanda

Equipment

9 inch pie dish
Large bowl
Whisk

Ingredients

Gluten Free Pie Crust (You can use pre made store bought pie crust or make my gluten-free pie crust recipe)

360 grams gluten free all purpose flour
1 tablespoon sugar
1 teaspoon xanthan gum
¼ teaspoon salt
250 grams cold unsalted butter
110 grams cold water

Pumpkin Pie Filling

100 grams light brown sugar
100 grams white sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
450 grams pumpkin puree
3 large eggs room temperature
300 milliliters heavy cream AKA double cream
1 teaspoon Vanilla extract

Instructions

How to Make a Gluten Free Pie Crust

I have included information on how to make my gluten free pie crust, but you can use your preferred recipe. I recommend checking out my full post for my gluten-free pie crust recipe, as it's packed with helpful tips.
This recipe yields 1 9-inch pie crust with extra leftover for decorations or mini pie crusts. Alternatively, it will make 2x 8-inch pie crusts. The filling will make a deep 9-inch filling or two 8-inch shallower fillings.
Add the flour, sugar, and xanthan gum, into a large bowl and mix together. Place the cubed butter into the bowl and coat all the pieces with flour. Using your fingers, press the butter into the flour until the cubes of butter are around large pea-sized, leaving some pieces of butter slightly larger (work quickly as you want to keep the butter cold and not melt during this step). See images in the post above for reference if needed.
Add the cold water a few tablespoons at a time and mix into the butter and flour mixture. Continue this until the dough comes together well but is not wet and sticky (I used 100 grams of water, if it is too dry slowly add additional water if needed). Do not knead the dough, as we want to see chunks of butter within the dough. See images in the post above.
Squeeze the dough together to make a rectangular shape. Wrap in plastic wrap and place the dough in the fridge to rest and chill for around 1 hour.
Once the pie dough has chilled, it's time to laminate the dough. Roll out the dough onto a lightly floured surface. Brush any excess flour off the top of the dough. Fold the dough into thirds like a letter. Rotate the dough and roll it out into a rectangle shape again, and then repeat the letter folds. Repeat this one more time. ( I usually do this 3-4 times in total).
Roll out the dough until it is around 10 inches long and 1 inch thick. Divide the dough in half and shape it into a disk (My dough weighs 700g in total, and I divide it up by 400g for the bottom pie crust and 300g for the decorations, such as pastry leaves). Wrap each disk well with plastic and place them in the fridge for at least 1 hour, longer if the kitchen is warm.

How to prepare the pie crust

Roll out the larger pie dough evenly until it is around a 12-inch circle. To make rolling the pie dough easier, I like to roll it out on parchment paper or Plastic wrap. (This will prevent it from sticking, and there is no need for extra flour on your surface, which prevents the pastry from drying out. It also makes the dough easier to lift onto the pie dish by lifting the plastic wrap and then flipping it over the pie dish).
Carefully transfer the dough without stretching it onto the 9-inch pie dish. Gently press the dough into the bottom and sides of the dish. Trim any excess dough around the edges of the pie dish leaving around 1 inch around the edge of the dish. Fold and tuck the excess dough around the inner edge of the pie dish. This will make a neat, thicker crust around the edge of the pie that is easier to shape.
Preheat the oven to 220°C/425°F.
After the dough has chilled, using a fork, dock the base of the pie crust by pricking the bottom of the pie crust several times. This will allow steam to escape and help prevent it from puffing up and helps the bottom stay flat in the dish.
Line the pie crust with parchment paper, leaving some overlap over the sides of the pie dish. Gently fill it using ceramic baking beads, uncooked rice, or beans. Be sure to get all the pie weights up to the edge of the crust.
Bake in the oven for approximately 15-20 minutes until the edges of the pie crust are starting to turn a light golden brown.
Reduce the oven temperature to 190°C/375°F.
Carefully remove from the parchment paper and pie weights and return the pie dish to the oven for a further 5 minutes. The bottom will be firm but not yet golden brown.

How to make the pumpkin pie filling

While the pie crust is blind baking, start to make the pie filling.
In a large bowl mix sugar, cornstarch, cinnamon, ginger, nutmeg and salt.
Add the pumpkin puree, heavy cream, eggs, and vanilla extract and whisk until fully combined.
Once the pie crust has finished baking, reduce the oven temperature to 350℉/175℃.
Pour the pumpkin pie filling into the crust until it is almost at the top, just over ¾ full. There will be some filling left over that you can use in mini pumpkin pies or an additional pie, depending on what size of the pie dish you have used.
Bake in the center of the oven for 50-55 minutes until the edges of the pie have set but the center is still slightly wobbly. (If the edges of the pie crust is browning too fast during baking, make a tent with foil to cover the edge of the pie while baking to prevent the edges from burning).
Place the pie dish on a cooling rack and let it come to room temperature for around 4 hours before serving.
Store covered in the refrigerator for up to 4 days, although the crust will be best the first couple of days.

Notes

💡 Pro Recipe Tips

Tip #1: If making the pie crust work quickly as you want to keep the butter cold and not melt during this step.
Tip #2: Rolling the pastry out on plastic wrap or parchment paper will prevent it from sticking, and there is no need for extra flour on your surface, which prevents the pastry from drying out.
Tip #3: Use pumpkin puree and not pumpkin pie mix.
Tip #4: Don't overbake, the pumpkin pie filling should slightly wiggle in the center but be firmer around the edges.
Tip #5: Let the pie rest at room temperature and then refrigerate, as the filling will firm up while cooling.

Nutrition