Gluten Free Pumpkin Pie Recipe

Pumpkin pie is a Thanksgiving classic and if you like pumpkin pie on Thanksgiving you have to make it in my new gluten free pie crust this year. I really am so very happy about this crust. It’s easy. You can serve the pie without the crust breaking. And, most importantly, the crust tastes really, really good!

Pumpkin pie is not something that I grew up with. I really don’t love all of the spices. Perhaps it’s an acquired taste?!? Since I get to make up my own recipes for this blog. I’ve just changed the traditional pumpkin pie recipe so that I would want to eat it. John’s still not willing to eat pie that has vegetables in it, but that just leaves more for the rest of us. Of course, I haven’t told the three kiddos that pumpkin is a vegetable. The just hear “PIE!!!!” and want some.

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Okay, so this pie recipe is based on my grandmother’s sweet potato pie recipe. If I were you, I’d just make a sweet potato pie. Wouldn’t you rather eat a pie made of sweet potatoes than of squash? I would! And if you’re with me on that, just substitute 2 cups of cooked, mashed sweet potatoes for the pumpkin in the following recipe.

But, even if you decide to go with the pumpkin for tradition’s sake, I really do like this pumpkin pie better than any that I’ve ever eaten. If I weren’t so full from the two slices that I’ve already had tonight, I’d put the laptop down and go make some whipped cream to put on top of my third slice so that I could tell you that the whipped cream really made this pie absolutely delicious. But, I am about to burst, so I’ll just tell you that this pie is really good, but that I think it would be even better with a dollop of freshly whipped cream.

Gluten Free Pumpkin Pie
yields 8 servings

1 single crust of my Easy Peasy Gluten Free Pie Crust recipe
1 15 oz. can Libby’s 100% Pure Pumpkin
1 c. sugar
8 oz. evaporated milk (or any GF non-dary milk)
1 teaspoon vanilla
2 large eggs

Preheat oven to 425 degrees. Roll out a single crust of my Easy Peasy Gluten Free Pie Crust and prebake it in the oven for 15 minutes. Meanwhile thoroughly mix the pumpkin, sugar, milk, vanilla and eggs in a large bowl. Once the crust has been prebaked you can pour the pie filling into the crust, put the pie in the oven, and turn the temperature down to 350. Bake for 40 – 5- minutes or until a knife inserted in the center comes out clean. Cool the pie on the counter for at least two hours, and then serve or refrigerate.

Read More On Gluten Free Pies:
The Definitive Guide To Gluten Free Pie Crust


Comments

  1. What about using canned coconut milk in place of the evaporated milk?

    • I’m not sure what the additional fat content would due to the texture of the filling. I do know that regular milk and non-dairy milks (the sort that are sold in the dairy section) are good substitutes.

  2. Diane Concordia says:

    Have you ever used a wash on the crust to give it a golden/brown color? If so, what? If not, any recommendations ?

    • I haven’t done anything yet, just because I was trying to keep it as simple as possible. An egg wash on top would be my first thing to try.

      Dairy products also aid in browning, so milk could be used instead of water. A couple of Tbsp of sugar added to the recipe would also help with the browning. And then finally, I might try playing around with the choice of flours to include some that are darker, or brown better than the ones I’ve used.

  3. I’ve used brown sugar for more robust flavor. Also, where are the spices? Cinnamon, Cloves, Nutmeg, Cardamon, and a little bit of salt will bring out the sweetness and the other flavors.

  4. OMGOSH! I was STRESSING on how I was going to make this pumpkin pie for my husband but not sure how to do it. Every other gluten free recipe kept asking for soaked pecans and grinding them up with the pumpkin…it was totally COMPLICATED but this recipe seems so simple and easy! I am going to make this…this week! Thank you, thank you thank you!!! So happy I signed up for your newsletters:)

  5. For years I substitute butternut squash for pumpkin in my recipe. It means a longer preparation time since I have to cook and mash the squash but the results are wonderful! Butternut is milder and sweeter than pumpkin and most people who dislike pumpkin pie in general have seconds of my butternut pie.

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