Gluten-Free Pumpkin Pie
- Total Time
- 1 hour 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1 9-inch pie, serving 10 to 12 (small portions)
- 1gluten-free dessert pastry shell (or another crust of your choosing), lining a 9-inch pie pan (unbaked)
- 3eggs
- 1½cups puréed roasted pumpkin (see below) or canned pumpkin
- ½cup plus 1 tablespoon packed light brown sugar or raw light brown sugar
- 2tablespoons almond flour
- 1tablespoon molasses
- 1teaspoon vanilla extract
- 2teaspoons ground cinnamon
- ½teaspoon ground ginger
- ¼teaspoon ground cloves
- ½teaspoon freshly grated nutmeg
- ¼teaspoon salt
- 1¼cups milk
- 2tablespoons drained yogurt (or crème fraiche)
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
104 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 14 grams sugars; 3 grams protein; 89 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Turn the oven down to 350 degrees. Place the rack on the lowest setting. Beat the eggs in a large bowl and brush the pastry lightly with the beaten egg. Place in the oven and prebake 7 minutes. Remove from the heat and allow to cool.
- Step 2
Combine the pumpkin purée, brown sugar, almond flour, molasses, vanilla, cinnamon, ginger, cloves, nutmeg and salt in a saucepan and heat over medium heat, stirring with a heat-proof rubber spatula, until the mixture begins to sputter. Turn the heat to low and simmer, stirring, for 2 to 3 minutes. Remove from the heat and transfer to a food processor fitted with the steel blade or to a bowl if using a hand blender. Add the eggs, milk, and yogurt and blend until thoroughly combined and the mixture is very smooth.
- Step 3
Scrape the purée into the pie shell. Place on a baking sheet and bake in the preheated oven for 50 minutes, or until a knife inserted in the center comes out almost clean and the pie jiggles when gently shaken. It should not bake until it cracks. Remove from the heat and cool on a rack.
Tips
- To roast the pumpkin: Use a small pie pumpkin, which is perfect for pumpkin pie. Cut away the stem, cut in half and scoop out the seeds. Preheat the oven to 425 degrees. Cut the pumpkin into chunks. Line a baking sheet with foil, lightly brush the foil with butter and place the pumpkin on top. Cover the sheet pan tightly with foil and place in the oven. Roast for 30 to 40 minutes, until the pumpkin is thoroughly soft. Remove from the oven and allow the pumpkin to cool until you can handle it. Cut away the skin (or scrape the pumpkin from the skin) and purée the pumpkin in a food processor fitted with the steel blade, or with a hand blender.
- Advance preparation: You can make the pie a day ahead. It will taste even better the day after it’s made.
Private Notes
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Cooking Notes
Joan
To make this dairy-free, I used a can of full fat coconut milk to replace the milk and yogurt. It took a bit longer to cook, but it is delicious! The spices make the pie.
George A. Whitley
I made this for Thanksgiving. It was without doubt the worse pie I've ever had. No else one liked it either.
Ellie
Made this for my boyfriend for Thanksgiving - he didn't like it:( He said it was not that flavorful and the gluten free crust pastry I made - had no flavor and very bland:( So, will need to keep searching for another gluten free pumpkin pie recipe. Baking gluten free is challenging:( Oh well, it was fun to try something new!
Stasha
I’ve been making this pie for thanksgiving for many, many years and it is so delicious. Everyone loves the spice profile, and subtle sweetness; it tastes even better over the next days as we eat it for breakfast and snacks until it’s all gone. I have experimented with lots of GF crusts over the years and the filling works well. I recommend a crust protector so the crusts don’t burn during the long bake time, which is usually longer than what is stated in the recipe.
jq
I am not gluten free, but this is my go-to pumpkin pie recipe. Delicious blend of spices, great texture, all-around winner! I use David Lebovitz’s french tart dough recipe— wonderful.
Monica T
This is delicious! Substituted almond milk for regular milk and all was well. Used puréed butternut squash.
Lex Evan
Lovely flavor and consistency. I made this with an almond flour crust, the flavors together made for an amazing, delicious pie. Everyone loved it, including the gluten eaters. Highly recommend.
Anna
I made this with Wholly Wholesome gluten free pie crust. Honestly there was enough filling for 2 of the 9 inch crusts. I had to shorten the cook time to about 35 minutes. Other than that, it seemed to work out well. I followed the recipe, except I used non dairy milk (plain, unsweetened almond milk because I had it on hand) and this seemed to work fine.
Terry
Surprisingly good! Made it for Thanksgiving with frozen gluten-free crusts, and it was a huge hit.
George A. Whitley
I made this for Thanksgiving. It was without doubt the worse pie I've ever had. No else one liked it either.
Ellie
Made this for my boyfriend for Thanksgiving - he didn't like it:( He said it was not that flavorful and the gluten free crust pastry I made - had no flavor and very bland:( So, will need to keep searching for another gluten free pumpkin pie recipe. Baking gluten free is challenging:( Oh well, it was fun to try something new!
Joan
To make this dairy-free, I used a can of full fat coconut milk to replace the milk and yogurt. It took a bit longer to cook, but it is delicious! The spices make the pie.
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