Gluten Free Pumpkin Pie

Gluten Free Pumpkin Pie

 Gluten Free Pumpkin Pie 

Gluten Free Pumpkin Pie

Gluten Free Pumpkin Pie

Gluten Free Pumpkin Pie

This Gluten Free Pumpkin Pie is always a hit. There’s never leftovers so make sure to get your piece while it lasts. The Light and Flaky Gluten Free Pie Crust is a perfect match for the Creamy Pumpkin Filling. I prefer my Pumpkin Pie with just Cinnamon but if you love Pumpkin Pie Spice then just add 1 Tbsp along with the Cinnamon.

Pie crust can be a little more challenging to make but if you take your time and keep mixing it, a lovely dough ball will form. When I’m rolling the dough out, I press the sides back in as I go. I will do a few rolls with the rolling pin then press it all tightly back together again. then a few more rolls, and so on.

Ingredients

For the Gluten Free Crust:

2 Cups Rice Flour

3/4 Cup Potato Starch (or Tapioca or Corn Starch)

3/4 Cup Shortening (I always use Tenderflake)

1 Tbsp Sugar

1 Egg Yolk

1/4 Cup Milk

For the Pumpkin Pie Filling:

1 Can of Pumpkin Puree

1 Can Sweetened Condensed Milk

1 Egg

1 Tbsp Cinnamon

Directions

1.Cut the shorting into the flour, stach and sugar, mix until well combined. (I use my hands and squish the shortening and flour together until a crumbly mixture forms)

2. Add the egg yolk and milk. then mix until a firm dough forms. (It will seem to dry at first but just keep mixing it. I like to press it into the bottom of the bowl and sort of knead it like bread dough. A smooth dough will form.)  Place the dough wrapped in plastic wrap in the fridge for 1/2 – 1 hour.

3. Pre heat oven to 425 F.

4. In a large mixing bowl mix the canned pumpkin with the sweetened condensed milk, egg and cinnamon.

5. On a lightly rice floured counter, roll out to dough until it’s big enough to cover your pie pan. (I like to flip mine once in the middle of rolling just to help keep it from sticking to the counter) If the dough breaks or cracks just press it back together with your fingers.

6. Place the rolled out crust into the pie pan then trim the edges. Use a fork and poke some holes into the bottom of the crust, then fill with the gluten free pumpkin pie filling.

7. Bake for 15 minutes, then turn your oven down to 350 F. Bake for approximately  another 45-50 minutes. Let cool completely before serving.

Note: Make sure it’s the Pumpkin Puree and not Pumpkin Pie Filling. Some of the brands of canned pumpkin pie filling have wheat in them.

This Recipe Makes 1 Gluten Free Pumpkin Pie.

Serve with Whipped Cream.

Gluten Free Pumpkin Pie

If you liked this Gluten Free Pumpkin Pie Recipe, You may also like these Easy Gluten Free Recipes for:

Pumkin Cheesecake with Almond Crumb Crust

Pumpkin Cheesecake with Almond Crumb Crust

Gluten Free Perogies

Gluten Free Perogies

Sausage and Sauerkraut Spring Rolls

Sausage and Sauerkraut Spring Rolls

Vegetable Borscht

Vegetable Borscht

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Gluten Free Pumpkin Pie
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 1 Pie
Ingredients
  • For the Gluten Free Crust:
  • 2 Cups Rice Flour
  • ¾ Cup Potato Starch (or Tapioca or Corn Starch)
  • ¾ Cup Shortening (I always use Tenderflake)
  • 1 Tbsp Sugar
  • 1 Egg Yolk
  • ¼ Cup Milk
  • For the Pumpkin Pie Filling:
  • 1 Can of Pumpkin Puree
  • 1 Can Sweetened Condensed Milk
  • 1 Egg
  • 1 Tbsp Cinnamon
Instructions
  1. Cut the shorting into the flour, stach and sugar, mix until well combined. (I use my hands and squish the shortening and flour together until a crumbly mixture forms)
  2. Add the egg yolk and milk. then mix until a firm dough forms. (It will seem to dry at first but just keep mixing it. I like to press it into the bottom of the bowl and sort of knead it like bread dough. A smooth dough will form.)  Place the dough wrapped in plastic wrap in the fridge for ½ - 1 hour.
  3. Pre heat oven to 425 F.
  4. In a large mixing bowl mix the canned pumpkin with the sweetened condensed milk, egg and cinnamon.
  5. On a lightly rice floured counter, roll out to dough until it's big enough to cover your pie pan. (I like to flip mine once in the middle of rolling just to help keep it from sticking to the counter) If the dough breaks or cracks just press it back together with your fingers.
  6. Place the rolled out crust into the pie pan then trim the edges. Use a fork and poke some holes into the bottom of the crust, then fill with the gluten free pumpkin pie filling.
  7. Bake for 15 minutes, then turn your oven down to 350 F. Bake for approximately  another 45-50 minutes. Let cool completely before serving.
  8. Note: Make sure it's the Pumpkin Puree and not Pumpkin Pie Filling. Some of the brands of canned pumpkin pie filling have wheat in them.
  9. This Recipe Makes 1 Gluten Free Pumpkin Pie.
  10. Serve with Whipped Cream.

16 thoughts on “Gluten Free Pumpkin Pie

  1. I love pumpkin pie … it is probably my favorite pie. And now it is pumpkin season, so I will definitely be trying your recipe. Thanks for sharing.

  2. Love pumpkin pie and we are experimenting with GF dough recipes a lot lately as we are shifting to gluten free life! I am saving this recipe to look back to when it is time to make holiday pies!! Thanks for sharing it!

  3. Baking this now for my grandma for Thanksgiving! I bought a pretty made gluten free crust, added the pumpkin mix and even threw in a handful of marshmallows! It is taking its sweet time baking though 🙂

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