Gluten Free Pumpkin Pie

 Gluten Free Pumpkin Pie

Gluten Free Pumpkin Pie

Gluten Free Pumpkin Pie

Gluten Free Pumpkin Pie

 

Gluten Free Pumpkin Pie

A trick That I found very helpful to get the crust really thin, is to use a piece of parchment paper or a thin plastic mat to roll it out on. It makes it much easier to get the crust really thin and helps when you flip the crust into the pan .

Gluten Free Butter Pie Crust 

 

Gluten Free Butter Pie Crust

Another key trick to getting a perfect Gluten Free Butter Pie Crust every time, is to cover the edges with tinfoil while baking. This keeps the crust from getting to dry. One more important factor in making great Pie Crust is keeping the dough cold. Placing the dough in the fridge for an hour before rolling it out and again for 10 minutes before the filling goes into it. This helps keep the crust nice and flaky and not too dry.

Gluten Free Butter Pie Crust 

 

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.

Note: This is an Updated version of this recipe. 

Ingredients

For the Gluten Free Crust:

2 Cups Rice Flour

1 Cup Potato Starch (Tapioca or Corn Starch)

3/4 Cup Butter

1 Tbsp Sugar

2 Egg Yolks

1/4 Cup Milk

1 Tsp White Vinegar

For the Pumpkin Pie Filling:

1 Can of Pumpkin Puree

1 Can Sweetened Condensed Milk

1 Egg

1 Tbsp Cinnamon

Directions

1.Cut the butter 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, milk and vinegar.  Mix until a firm dough ball 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 piece of parchment paper on your counter, roll out to dough until it’s big enough to cover your pie pan. 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. Put the crust in the fridge for another 10 minutes. Then use a fork to poke some holes into the bottom of the crust and fill with the gluten free pumpkin pie filling.

7. Cover the edges with strips of tin foil then, Bake for 15 minutes. Then turn your oven down to 350 F. Bake for approximately  another 40-45 minutes. Let cool completely before serving.

Note: Make sure to use 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 Gluten Free Recipes for:

Gluten Free Butter Pie Crust

Gluten Free Butter Pie Crust

Gluten Free Perogies 

Gluten Free Perogies

Sausage and Sauerkraut Spring Rolls

Sausage and Sauerkraut Spring Rolls

Gluten Free Stuffing

Gluten Free Stuffing 

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This Gluten Free Pumpkin Pie Recipe was updated on Oct. 4 2017.

Gluten Free Pumpkin Pie
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 1 Pumpkin Pie
Ingredients
  • For the Gluten Free Crust:
  • 2 Cups Rice Flour
  • 1 Cup Potato Starch (or Tapioca or Corn Starch)
  • ¾ Cup Butter
  • 1 Tbsp Sugar
  • 2 Egg Yolks
  • ¼ Cup Milk
  • 1 Tsp Vinegar
  • For the Pumpkin Pie Filling:
  • 1 Can of Pumpkin Puree
  • 1 Can Sweetened Condensed Milk
  • 1 Egg
  • 1 Tbsp Cinnamon
Instructions
  1. Cut the butter 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, milk and vinegar. 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 piece of parchment paper on your counter, roll out to dough until it's big enough to cover your pie pan. 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. Put the pie crust in the fridge for another 10 minutes , then use a fork and poke some holes into the bottom of the crust. Then fill with the gluten free pumpkin pie filling.
  7. Cover the edges of crust with tin foil and Bake for 15 minutes. Then turn your oven down to 350 F. Bake for approximately another 40-45 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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