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Gluten-Free Pumpkin Pie – the perfect festive dessert!

Thanksgiving would not be the same without this traditional pumpkin pie, so if you have been missing out due to your gluten-free restrictions, then this recipe will help bring it back to your Thanksgiving or Christmas table. I like to bake this sweet pie several times during autumn and winter, not only because it tastes so amazing, but because the sweet spices smell earthy, cosy and comforting. 

What does pumpkin pie taste like?

For those who have never tried pumpkin pie before, a good description of its flavours is a sweet pumpkin mousse spiced with a blend of cinnamon, nutmeg, ginger, cloves and salt, baked in a buttery shortcrust pastry. It has a nice balance of textures with the light mousse filling and the crisp pastry. This combination of taste and texture makes every bite a festive experience.

My first taste of pumpkin pie was when my American father introduced pumpkin pie to me while we were living in Singapore to celebrate Thanksgiving or Christmas. Back then, I remember our friends questioning why pumpkin was in a dessert and while expecting a savoury flavour, they were always pleasantly surprised by the sweet and spiced flavour together with the buttery pie crust.

Should I use fresh pumpkin or tinned?

Conveniently many countries sell tins of pumpkin pie filling to add to the pie crust. There is nothing wrong with using tinned filling, but I prefer to make mine “homemade” and I do believe it tastes better than the tin version as it is a little too sweet for me. To be organised, I freeze tubs of cooked, mashed pumpkin to be on stand-by for making the pie filling at a later stage.

What is pumpkin pie spice seasoning?

Besides the pumpkin pie filling, pumpkin pie spice seasoning is also hitting the shelves in many countries. If you do happen to find it, remember to check the ingredients list for any gluten, otherwise making your own is very easy with spices that are probably already in your kitchen cupboards. Inspired to make your own? Then check to see if you have the following spices:

Cinnamon

Nutmeg

Allspice

Ginger

Cloves

Cardamom

The exact measurements are listed in the recipe section below. Why not make a jar if you plan to make plenty of pumpkin pie this season?

Gluten-Free Pumpkin Pie

by Sandra, Fun Without Gluten
Nothing beats the smell of pumpkin pie baking during the colder months, especially around Thanksgiving and Christmas. This recipe was handed down to me by my late father who loved to make classical American dishes, especially desserts.
The pie crust is gluten-free and easy to manage, plus it is sturdy enough to hold the sweet spiced pumpkin filling.
Serve it chilled or at room temperature with whipped cream or a scoop of vanilla ice cream.
5 from 3 votes
Prep Time 40 minutes
Cook Time 55 minutes
Pie dough resting time 20 minutes
Total Time 1 hour 55 minutes
Course baking, Dessert, Festive
Cuisine American
Servings 8 portions

Ingredients
  

Gluten-Free Pie Crust

  • 210 g store-bought or homemade gluten-free plain flour
  • 2 tbsp caster sugar
  • 1 tsp xanthan gum
  • 1 tsp salt
  • 100 g unsalted butter, chilled cut into small pieces
  • 2 egg yolks freeze the egg whites for another time
  • 2 tbsp apple cider vinegar
  • 8 tbsp iced cold water

Pumpkin Pie Filling

  • 375 g pumpkin, rind removed, chopped coarsely Weigh the pumpkin after the rind has been removed
  • 50 g unsalted butter, melted
  • 125 g caster sugar
  • 125 ml maple syrup
  • 1 tbsp store-bought or homemade pumpkin pie spice blend (see recipe below)
  • 125 ml milk
  • 60 ml pouring cream not whipped
  • 3 eggs, separated

Homemade Pumpkin Pie Spice Blend

  • tbsp cinnamon
  • ½ tsp ground or freshly grated nutmeg
  • ½ tsp allspice
  • ¼ tsp ground ginger
  • tsp ground cloves
  • tsp ground cardamom

To serve

  • whipped cream, or
  • vanilla ice cream
  • fresh seasonal berries (optional)

Instructions
 

Gluten-Free Pie Crust

  • Pulse the flour, sugar, xanthan gum and salt with the chilled butter in a food processor several times.
  • Add the egg yolks, apple cider vinegar and half of the water, processing at a low speed for 30 seconds.
  • Add one tablespoon of the remaining water at a time until the dough comes together. You may not need to use all the water. The dough is ready when it feels soft but does not stick to your fingers.
  • Remove the dough from the food processor and form a round disc shape. Cover with plastic film and rest in the fridge for 20 minutes.

Homemade Pumpkin Pie Spice Blend

  • Combine all the spices in a small bowl. If made earlier, cover and set aside at room temperature.

Pumpkin Pie Filling

  • Cook the pumpkin pieces in boiling salted water for approximately 15 minutes until tender and soft enough to mash. Drain and allow to cool. The pumpkin can be prepared ahead of time and chilled until needed.
  • Mash the cooled pumpkin in a large bowl until smooth.
  • Separate the eggs. Add the egg whites to a large glass bowl and whisk until stiff, but not completely dry. Cover and set aside.
  • Add the egg yolks, melted butter, sugar, maple syrup, pumpkin pie spice, milk and pouring cream to the mashed pumpkin. Whisk well to combine all the ingredients thoroughly. Make sure there are no visible streaks of egg yolk in the mixture.
  • Using a large spatula, add the pumpkin mixture to the whisked egg whites by folding gently until completely incorporated.

Assembling the pumpkin pie

  • Remove the pie crust dough from the fridge and place it on a sheet of baking paper.
  • Cover the dough with another sheet of baking paper or plastic film.
  • Using a rolling pin, press and roll the dough out to 0.5 cm thick and wide enough to fit your pie tin.
  • Grease the pie tin with a thin coat of oil or butter, unless it is non-stick.
  • Remove the top layer of baking paper from the rolled-out dough and gently flip it over the pie tin.
  • Gently press the dough into the pie tin and remove any excess dough from the sides by using a knife.
    Keep the excess dough and cut out or use a small knife to create leaf shaped pieces. (optional)
    Trimming the pie crust for the gluten-free pumpkin pie
  • Using a fork, press the dough resting along the rim of the pie tin for a decorative finish.
  • Pour the pumpkin filling into the pie tin.
    The pumpkin pie filling added to the pie crust ready to bake

Baking the pumpkin pie

  • Preheat the oven to 180°C/350°F.
  • Bake for 55 mins on the middle shelf.
  • After 40 mins, check the pie and if the crusts are over-baking, cover the edges with foil or silicon pie crust shields and bake for a further 10 to 15 minutes, or until the centre of the pie filling is cooked. Test by inserting a toothpick in the centre. If it comes out clean, the pie is ready.
    The gluten-free pumpkin pie baked with the silicon pie crust shields on the tin
  • Bake the leaf-shaped pieces on a separate tray. Brush the tops with some milk and sprinkle with caster sugar. Bake for 10 minutes on the bottom shelf. (optional)

Serving

  • Allow the pie to cool down at room temperature and chill until serving time.
  • Decorate the top of the pie with the baked leaf pieces and serve with freshly whipped cream or a scoop of vanilla ice cream.

Notes

  • Keeps for 3 days chilled
  • Suitable to freeze 
Keyword gluten- free pie, gluten-free festive, gluten-free pie crust, gluten-free pumpkin pie
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For that perfect pumpkin pie slice, allow the pie to cool in the fridge for at least 4 hours.

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