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Portion of pumpkin pie en a scoop of whipped cream on a white plate.

Gluten-Free Easy Pumpkin Pie Recipe

Josefina Almond Yes
This homemade GF Pumpkin Pie is a classic dessert with a smooth, spiced pumpkin filling and a buttery gluten-free crust. It’s the perfect holiday recipe for Thanksgiving or any fall gathering. You can serve it with whipped cream or as is.
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Prep Time 30 minutes
Cook Time 50 minutes
Resting time 1 hour
Course Desserts
Cuisine American
Servings 8

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, room temperature
  • 1/2 cup granulated sugar
  • 1 can sweetened condensed milk (14 ounces)
  • 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 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. Mix all the ingredients in a medium bowl, add the cold, diced butter, and incorporate with your fingers or a cutter. Add the egg and mix until just beginning to clump.

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 10minutes. Roll out the dough on a lightly floured (GF flour) counter and then transfer to a lightly greased round baking dish. With the leftover dough, make cookies with your favorite shape, and bake 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.

Notes

Store the pie covered in the refrigerator for up to 4 days. You can also freeze the pie in plastic wrap. 
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