Gluten Free Pumpkin Pie
User Reviews
5
Gluten Free Pumpkin Pie
Description
Begin by preparing a gluten-free pie crust combining gluten-free all-purpose flour, sugar, salt, cold butter, and cold water. The dough is pulsed in a processor, then formed into a ball and chilled to develop structure. Chilled dough is rolled on a floured surface, repaired if cracked, and placed gently in a pie plate with crimped edges.
The filling combines canned pumpkin puree with eggs, coconut cream, vanilla extract, pumpkin pie spice, and brown sugar, whisked together until smooth. This filling is poured into the prepared crust. The pie is baked initially at high heat (425°F) to set the filling, then the temperature is lowered for further baking to cook through without overbrowning. Edges of the crust are protected with foil or a pastry shield to prevent burning.
The resulting pie has a tender, flaky crust with a creamy pumpkin custard infused with cinnamon, nutmeg, and clove-like spices. It can be served after cooling and pairs well with whipped cream.
Leftovers can be stored covered in the refrigerator for several days or frozen. Thaw frozen pie slowly before serving. Using canned coconut cream contributes richness and consistency distinct from regular coconut milk. Rolling and repairing dough carefully prevents breakage that can affect the crust’s shape.
Ingredients
Gluten Free Pie Crust
- 1 ¼ cups all-purpose flour gluten free 1 to 1
- 1 tbsp granulated sugar
- pinch salt sea salt
- ½ cup butter cut into cubes, cold unsalted
- ⅙ cup water cold
Filling
- 15 ounces pumpkin puree canned
- 3 egg
- 1 cup coconut cream see note, canned
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- ⅔ cup brown sugar tightly packed
Instructions
- First, make the pie crust. Add gluten free flour, sugar and salt to a food processor. Pulse 2 times.
- Add in cubed cold butter and cold water. Process until crumbly. Mixture should stick together when pinched between fingers.
- Remove dough from processor. Form into a ball. Wrap in plastic wrap and refrigerate 1 hour.
- Preheat oven to 425 degrees Fahrenheit. Spray a pie plate with nonstick spray.
- Remove dough from fridge. Roll out on a floured surface with a floured rolling pin. Repair any cracks with fingers.
- Gently transfer to a pie plate. Crimp edges with fingers.
- Then, make filling. Add eggs to a bowl and whisk vigorously for 1 minute.
- Add in the pumpkin purée, canned coconut milk and vanilla. Stir to combine.
- Add in pumpkin pie spice and brown sugar. Stir to combine.
- Pour the filling into the pie crust. Cover edges of pie crust with tin foil or pastry shield.
- Bake for 15 minutes at 425 degrees Fahrenheit. Without opening oven, lower oven temperature to 350 degrees Fahrenheit. Bake for another 45 to 50 minutes or until middle is just barely jiggly.
- Remove from oven. Allow pie to fully cool (at least 2 to 3 hours) before slicing into.
Notes
- Use cold butter and cold water to keep the crust flaky and firm during preparation.
- Chill the pie dough for at least one hour before rolling to ease handling and prevent cracking.
- Roll dough on a floured surface and repair cracks with fingers to maintain crust integrity.
- Apply foil or a pastry shield to crust edges while baking to avoid burning.
- The pie is done when the filling is set but still slightly wiggly in the center; it will firm as it cools.
- Store leftover pie covered in the fridge for up to four days; it can also be frozen and thawed before serving.
- Prefer using canned coconut cream (such as Thai brand) for proper richness and texture in the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 44g | 15% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 92mg | 31% |
| Sodium | 33mg | 1% |
| Potassium | 183mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 8718IU | 174% |
| Vitamin C | 2mg | 2% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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