Bake up this gluten free pumpkin pie for Thanksgiving, potlucks, or any time you are craving pumpkin-y sweetness. It is fast, straightforward, and so scrumptious.
Clean, creamy and wealthy, this traditional recipe for gluten free pumpkin pie is the easiest approach to costume up your vacation desk. Make it with a pumpkin filling, and even as a candy potato pie. The selection is yours!
Really the very best gluten free pumpkin pie recipe
After we made such a beautiful, additional flaky and additional tender gluten free pie crust, you knew it wouldn’t be lengthy earlier than we crammed it with the season’s easiest pies. Maybe no gluten free vacation pie is extra traditional and a few may say extra important to a correctly dressed vacation desk than the proper gluten free pumpkin pie. And that is, certainly, essentially the most excellent pumpkin pie. Let me let you know why:
- It has that traditional pumpkin pie taste, together with the crust, with not one of the gluten
- The feel is completely easy, creamy, and agency
- There’s tons of pumpkin taste
- The sweetness and heat fall spices play off one another fantastically
- It’s the proper gluten free pie recipe for Thanksgiving and all through fall
A gf pumpkin pie that’s versatile
However do you know that you should use the exact same recipe to make candy potato pie? Each pies are wealthy and frivolously spiced, with a easy and stylish custard filling and a light-weight and flaky crust. The candy potato pie is only a tad sweeter with barely extra depth of taste since we roast the candy potatoes of their skins first.
There are few choices on the subject of this traditional pie. Not solely are you able to make your filling with both pumpkin puree or roasted candy potato puree (directions on find out how to roast your candy potatoes included beneath), however you should use both evaporated milk or heavy whipping cream.
I’m greater than a bit of keen on the heavy whipping cream model, because it’s simply richer. There’s no two methods about it. The pie nonetheless units up fantastically both method, although.
There’s additionally an possibility on the subject of the gf pie crust, after all. In the event you’d favor a extra traditional pie crust to my bitter cream crust, simply use the crust recipe from my traditional gluten free pie crust, however halve all of the elements as that recipe is for a double crust. Or make the entire crust recipe… and two pies!
Key elements for gluten free pumpkin pie filling
- Pumpkin puree – Take word that a normal can of pumpkin puree is 15 ounces, so that you’ll have to measure out the correct quantity for this gluten free pumpkin pie recipe. Use the remainder of the puree to make a few of our many different gf pumpkin recipes!
- Eggs – Pumpkin pie is actually a custard, so baking with eggs provides richness and construction, creating the custard itself.
- Evaporated milk – Evaporated milk works simply high quality on this gluten free pumpkin pie filling recipe, however if you’d like an excellent richer pie, I recommend utilizing half-and-half or, ideally, heavy whipping cream.
- Butter – Butter contributes to the pie’s richness and moisture, and the fats provides tenderness.
- Sugar – We use each brown sugar and granulated sugar on this straightforward gluten free pumpkin pie recipe for that excellent mix of sweetness and caramelization.
- Pumpkin pie spice – You may make your personal gluten free pumpkin spice with a couple of traditional fall spice elements or purchase a tin from the shop.
- Gluten free flour – I’m not choosy about which gluten free flour I take advantage of on this gf pumpkin pie recipe as a result of we use so little of it. Simply ensure that it’s a mix and never a single-ingredient flour like almond flour or coconut flour.
Ideas for making the very best gluten free pumpkin pie
Double-check your can of pumpkin puree
We’re actually not too frightened about gluten in pumpkin puree as true puree incorporates nothing however pumpkin, which is of course gluten free.
Nonetheless, you do wish to make sure that you truly choose up puree and never pumpkin pie filling. The 2 look related, however the latter is already sweetened or spiced. It’s what you employ while you’re trying to dump one thing right into a crust and bake. That’s not what we’re doing right here.
Save time with a crustless pumpkin pie
Making a selfmade gluten free pie crust for pumpkin pie takes time. I wouldn’t blame you in any respect for those who wished to skip it.
Getting ready a crustless pumpkin pie is one approach to get out of the additional effort. Whereas the style of the pumpkin pie filling shall be precisely the identical, I discover that the general taste to be missing — a crispy, flaky pie crust is simply a part of the pumpkin pie expertise that I don’t wish to miss!
An alternative choice is solely go along with a store-bought gluten free pie crust. They’re extra available throughout pie season, and as soon as ready, they’ll style simply nearly as good as selfmade. You possibly can even use a frozen Mi-Del model gluten free graham cracker crust for those who discover one on the retailer.
Don’t skip pre-baking the gluten free pumpkin pie crust
Whether or not you make your personal gluten free pumpkin pie crust or purchase one from the shop, you undoubtedly don’t wish to skip the step of parbaking it.
Baking the crust earlier than including the super-runny pumpkin pie filling will preserve it from absorbing moisture and changing into mushy throughout the lengthy bake time of the crammed pie itself.
Tips on how to preserve your gluten free pie crust from burning
As you bake your gluten free Thanksgiving pie, peek in on it each as soon as some time. Pay explicit consideration to the crust, which may brown earlier than the pie is prepared.
Do you have to discover the crust getting darkish, simply wrap the underside of the pie pan with a little bit of aluminum foil, or place the plate on an aluminum baking pan. It will protect it from the warmth and assist to decelerate the browning.
Tips on how to retailer gluten free pumpkin pie
As a result of pumpkin pie gluten free recipe incorporates milk and eggs, you might want to retailer it within the fridge to maintain it contemporary. You possibly can go away it out whereas serving, however promptly retailer leftovers so that they don’t spoil.
When storing, wrap it tightly with plastic wrap or preserve it in an hermetic container so it doesn’t take in fridge smells. In the event you discover your pie is weepy, with drops of water on high, after eradicating from the fridge, simply pat away the moisture with a paper towel earlier than serving.
Making gluten free pumpkin pie upfront
Within the curiosity of a peaceable and stress-free vacation, this pie could be baked fully forward of time (proper now, actually!), cooled fully, then lined tightly with plastic wrap and frozen till you’re able to serve it.
Defrost it within the fridge in a single day, after which enable it to sit down on the counter for at the least half-hour earlier than slicing and serving. The pumpkin (or candy potato) custard filling will nonetheless be easy, and the crust as flaky as ever. Comfortable holidays throughout!
Gluten free pumpkin pie: substitutions
Gluten free, dairy free pumpkin pie
There are a couple of dairy free choices you possibly can strive when making this gluten free pumpkin pie.
Let’s begin with the crust: The recipe I embrace incorporates dairy within the butter and bitter cream. Quite than adjusting that one an excessive amount of, I recommend you employ my traditional gluten free pie crust as a substitute. This manner, you simply have to swap the butter to your favourite dairy free possibility.
In the case of the pumpkin pie filling, you possibly can change out the evaporated milk for dairy free half and half or canned gentle coconut milk, after which swap the butter for a vegan butter like Miyoko’s Kitchen or Soften model.
Gluten free, vegan pumpkin pie
This selfmade gluten free pumpkin pie recipe incorporates 3 eggs, and I’m afraid that’s simply too many to omit or try and swap out with an egg substitute.
Substituting pumpkin puree
In the event you’d fairly make your personal pumpkin puree fairly than purchase a can, you’re completely free to do this.
Don’t have pumpkin? That’s okay — this recipe simply turns into one for gluten free candy potato pie while you alternate the puree for an equal quantity of roasted candy potato puree.
FAQs
Does pumpkin have gluten?
No, pumpkin doesn’t comprise gluten — it’s a naturally gluten free meals like most fruit and veggies. (Enjoyable reality: Pumpkin is definitely categorized as a fruit!)
Is pumpkin pie gluten free?
Conventional pumpkin pie will not be gluten free as a result of its crust is made with a wheat-based crust. This implies you possibly can’t simply run out to the shop and shopping for a gluten free pie except it’s particularly labeled as such (and they’re terribly troublesome to come back by).
Is pumpkin pie filling gluten free?
Selfmade pumpkin pie filling can be not gluten free, except you’re following a gluten free recipe like this one. It’s because conventional recipes depend on wheat flour as a thickener.
Is canned pumpkin gluten free?
Sure, most manufacturers of canned pumpkin puree are gluten free as a result of they comprise nothing greater than pumpkin. Nonetheless, it’s best to all the time double-check product labels to make sure the are you able to’re choosing up is protected.
Are pumpkin pie filling and pumpkin puree the identical factor?
No, canned pumpkin pie filling and pureed pumpkin are various things.
Pumpkin pie filling is decreased, sweetened, and spiced pumpkin that’s ready-to-go. You merely unfold it right into a ready pie crust and bake.
Pureed pumpkin is solely 100% pure pumpkin. There’s no sugar or spice, so you might want to add your personal when making a pie.
What’s the very best gluten free flour for selfmade pumpkin pie?
For this gf pumpkin pie recipe, I’m not choosy in any respect about which model of gluten free flour you employ, as long as it’s a mix. Choose one with or with out xanthan gum as a result of we use so little that it received’t have an impact.
Can I make this gf pumpkin pie in a bigger pan?
This pie recipe isn’t designed to be baked in a bigger pan, however we even have a recipe for gluten free pumpkin slab pie that you should use for feeding an enormous crowd of pumpkin-lovers! The photograph for that pie is just under and the how-to video on this publish reveals you find out how to make that large, attractive rectangular pumpkin pie.
Does the gluten free pumpkin pie crust want an egg wash?
I don’t use an egg wash when making ready my pie crust as a result of I discover that it merely doesn’t want it.
Egg washes give pie crusts a shiny look and will help it crisp up in order that it doesn’t get soggy later. When you’re free so as to add on this step, I’ve by no means had an issue skipping it.
How do you stop a soggy gluten free pumpkin pie crust?
It’s important that you simply bake your gluten free crust earlier than including within the pumpkin filling. Baking it creates a crust that’s laborious sufficient to maintain from absorbing the moisture from the filling.
Can I make this gluten free pumpkin pie with a premade crust?
Completely! In the event you’d like to save lots of time, there’s nothing flawed with utilizing a ready gf pie crust from the shop. Simply be completely sure that it’s gluten free.
Can I take advantage of much less sugar within the gluten free pumpkin pie filling?
In the event you’re watching your sugar consumption or similar to a less-sweet pie, you possibly can scale back the quantity of sugar on this gluten free pumpkin pie recipe.
Nonetheless, I do warning you from lowering it an excessive amount of or omitting it completely. Along with including sweetness, the granulated and brown sugars additionally contribute to the general texture of the pie.
How have you learnt when a selfmade gluten free pumpkin pie is completed?
It’s truly fairy straightforward to inform when a pumpkin pie is prepared: Give it a slight shake and be aware of the middle. If the middle jiggles in a managed method, your pie is prepared. The pie will agency up fully as soon as cooled and refrigerated.
How must you serve this straightforward gluten free pumpkin pie?
I get pleasure from this gf pumpkin pie chilled or at room temperature. It’s scrumptious plain, however it’s additionally divine with a dollop of whipped cream.
Homemde Gluten Free Pumpkin Pie (or Candy Potato Pie)
Bake up this gluten free pumpkin pie for Thanksgiving, potlucks, or any time you are craving pumpkin-y sweetness. It is fast, straightforward, and so scrumptious.
Yield: 8 slices pie
Elements
- 1 recipe Additional Flaky Gluten Free Bitter Cream Pie Crust
- 11 ounces (308 g) canned pumpkin puree or roasted candy potato puree (See Recipe Notes)
- 3 (150 g (weighed out of shell)) eggs at room temperature
- 10 fluid ounces evaporated milk or heavy whipping cream (or half of every), at room temperature
- 3 tablespoons (42 g) unsalted butter melted and cooled briefly
- ¾ cup (164 g) packed gentle brown sugar
- ¼ cup (50 g) granulated sugar
- ½ teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 2 tablespoons (18 g) all function gluten free flour mix (any of my most popular blends will do, with or with out xanthan gum)
Directions
Put together the pie crust.
-
Put together the pie crust in keeping with the recipe directions, via and together with the parbaking of the pie crust.
-
As soon as the crust is completed parbaking, take away it from the oven and permit it to sit down for a few minutes earlier than eradicating the parchment paper and pie weights.
-
Preserve the oven temperature at 375°F.
Put together the filling.
-
In a big bowl, place the pumpkin or candy potato puree, eggs, milk or cream, and melted butter, and whisk vigorously to beat the eggs and mix the combination very effectively.
-
The combination must be easy, and shall be fairly skinny for those who used evaporated milk, thicker for those who used heavy whipping cream.
-
Add the brown sugar, granulated sugar, salt, pumpkin pie spice and flour, whisking till simply mixed after every addition.
-
In the event you used evaporated milk, the combination shall be skinny. In the event you used heavy whipping cream, the combination shall be thicker and creamier.
Fill the crust and bake the pie.
-
Pour the ready filling into heat crust, and easy into an excellent layer.
-
Return the crust to the oven and bake for quarter-hour at 375°F.
-
Scale back the warmth of the oven to 350°F and bake till the sides are puffed and set, and the middle jiggles solely barely and in a managed, fairly than a unfastened, method when the pie is shaken back and forth (about one other 25 minutes).
-
Take away from the oven and place the pie plate on a cooling rack.
-
Enable the pie to chill for at the least 45 minutes or till cool to the contact earlier than masking tightly with plastic wrap and putting within the fridge to relax till agency (about 1 1/2 hours).
-
Take away the pie from the oven and permit to sit down at room temperature for half-hour earlier than slicing and serving.
Notes
To make the candy potato puree, wash and pierce 3 medium (or 5 small) candy potatoes with a fork.
Place them on a baking sheet and bake, at 375°F, till the pores and skin loosens and the flesh could be very gentle (anyplace from half-hour to an hour or extra, relying upon the scale of the potatoes).
Enable the candy potatoes to chill till they are often dealt with, and peel the pores and skin from the flesh.
Place the roasted candy potato flesh in a meals processor fitted with the metal blade, and course of till easy.
Initially printed on the weblog in 2015. In 2022, textual content assets added and recipe unchanged.
Homemde Gluten Free Pumpkin Pie (or Candy Potato Pie)
Bake up this gluten free pumpkin pie for Thanksgiving, potlucks, or any time you are craving pumpkin-y sweetness. It is fast, straightforward, and so scrumptious.
Yield: 8 slices pie
Elements
- 1 recipe Additional Flaky Gluten Free Bitter Cream Pie Crust
- 11 ounces (308 g) canned pumpkin puree or roasted candy potato puree (See Recipe Notes)
- 3 (150 g (weighed out of shell)) eggs at room temperature
- 10 fluid ounces evaporated milk or heavy whipping cream (or half of every), at room temperature
- 3 tablespoons (42 g) unsalted butter melted and cooled briefly
- ¾ cup (164 g) packed gentle brown sugar
- ¼ cup (50 g) granulated sugar
- ½ teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 2 tablespoons (18 g) all function gluten free flour mix (any of my most popular blends will do, with or with out xanthan gum)
Directions
Put together the pie crust.
-
Put together the pie crust in keeping with the recipe directions, via and together with the parbaking of the pie crust.
-
As soon as the crust is completed parbaking, take away it from the oven and permit it to sit down for a few minutes earlier than eradicating the parchment paper and pie weights.
-
Preserve the oven temperature at 375°F.
Put together the filling.
-
In a big bowl, place the pumpkin or candy potato puree, eggs, milk or cream, and melted butter, and whisk vigorously to beat the eggs and mix the combination very effectively.
-
The combination must be easy, and shall be fairly skinny for those who used evaporated milk, thicker for those who used heavy whipping cream.
-
Add the brown sugar, granulated sugar, salt, pumpkin pie spice and flour, whisking till simply mixed after every addition.
-
In the event you used evaporated milk, the combination shall be skinny. In the event you used heavy whipping cream, the combination shall be thicker and creamier.
Fill the crust and bake the pie.
-
Pour the ready filling into heat crust, and easy into an excellent layer.
-
Return the crust to the oven and bake for quarter-hour at 375°F.
-
Scale back the warmth of the oven to 350°F and bake till the sides are puffed and set, and the middle jiggles solely barely and in a managed, fairly than a unfastened, method when the pie is shaken back and forth (about one other 25 minutes).
-
Take away from the oven and place the pie plate on a cooling rack.
-
Enable the pie to chill for at the least 45 minutes or till cool to the contact earlier than masking tightly with plastic wrap and putting within the fridge to relax till agency (about 1 1/2 hours).
-
Take away the pie from the oven and permit to sit down at room temperature for half-hour earlier than slicing and serving.
Notes
To make the candy potato puree, wash and pierce 3 medium (or 5 small) candy potatoes with a fork.
Place them on a baking sheet and bake, at 375°F, till the pores and skin loosens and the flesh could be very gentle (anyplace from half-hour to an hour or extra, relying upon the scale of the potatoes).
Enable the candy potatoes to chill till they are often dealt with, and peel the pores and skin from the flesh.
Place the roasted candy potato flesh in a meals processor fitted with the metal blade, and course of till easy.
Initially printed on the weblog in 2015. In 2022, textual content assets added and recipe unchanged.
