Gluten-Free Pumpkin Pie
GF Pumpkin Pie is easy to make and delicious! It has a tender crust and a soft, perfectly sweetened, and rich filling. You can serve it with whipped cream or as it is.
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About this recipe
Pumpkin Pie is a classic. This GF version is easy to make and perfect for sharing at a family table. You can also make it ahead of time. For more dessert to share, you can’t miss this GF apple cobbler.
This pie has a tender and soft crust, and the filling is perfectly sweetened and spiced. You can serve it as it is or top it with whipped cream. If you love pumpkin, add this GF easy dessert to your list.
Ingredients
The main ingredients of this recipe are:
- Pumpkin: pumpkin can or homemade pumpkin puree. Roast the pumpkin if making homemade pumpkin puree.
- Condensed milk: sweetened condensed milk.
- Eggs: room temperature eggs are better.
- Spices: ground cinnamon, ginger, and nutmeg.
- Flour: gluten-free all-purpose flour.
- Butter: cooled unsalted butter.
- Sugar: white granulated sugar, but you can also use light brown sugar.
How to make GF Pumpkin Pie
For the crust: place gluten-free all-purpose flour, powdered sugar, and salt in a food processor. Add the diced cold butter and process until crumbs form. Add the egg and process until just beginning to clump. You can also make the dough by hand.
Take the dough out of the processor and finish forming it. Cover and let it rest in the refrigerator for at least 1 hour.
For the filling: Whisk the pumpkin puree, sugar, and eggs in a medium bowl. Add the salt, spices, and condensed milk and mix until well incorporated.
Preheat oven to 350°F (180°C).
Take the dough from the refrigerator and let it soften at room temperature for 5 to 10 minutes. Roll out the dough on a lightly floured (GF flour) counter and then transfer to a lightly greased round baking dish. Make cookies in the shape you like best with the leftover dough, and cook for 8 to 10 minutes.
Pour the filling into the baking dish, filling 3/4 of the crust.
Bake for 45/50 minutes or until cooked. The center must be almost set.
Let cool and top with whipped cream if desired.
Storing
Store the pie covered in the refrigerator for up to 4 days. You can also freeze the pie in plastic wrap.
Variations
- Condensed milk: replace condensed milk with evaporated milk.
- Sugar: you can also use light brown sugar.
- Serving options: serve the pumpkin pie as it is, or you can top it with whipped cream.
For more related recipes
Gluten-Free Pumpkin Pie
Ingredients
For the crust:
- 2 cups gluten-free all-purpose flour
- 1/2 cup unsalted butter cooled
- 2/3 cups powdered sugar
- Pinch of salt
- 1 egg room temperature
For the filling:
- 2 cups pumpkin puree
- 2 eggs
- 1/2 cup granulated sugar
- 1 can sweetened condensed milk (14 ounce)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- Pinch of salt
Instructions
- For the crust: Place gluten-free all-purpose flour, powdered sugar, and salt in a food processor. Add the diced cold butter and process until crumbs form. Add the egg and process until just beginning to clump. You can also make the dough by hand. Take the dough out of the processor and finish forming it. Cover and let it rest in the refrigerator for at least 1 hour.
- For the filling: Whisk the pumpkin puree, sugar, and eggs in a medium bowl. Add the salt, spices, and condensed milk and mix until well incorporated.
- Preheat oven to 350°F (180°C).
- Take the dough from the refrigerator and let it soften at room temperature for 5 to 10 minutes. Roll out the dough on a lightly floured (GF flour) counter and then transfer to a lightly greased round baking dish. Make cookies in the shape you like best with the leftover dough, and cook for 8 to 10 minutes.
- Pour the filling into the baking dish, filling 3/4 of the crust.
- Bake for 45 to 50 minutes or until cooked. The center must be almost set.
- Let cool and top with whipped cream if desired.
