November 20, 2023
Gluten Free Pumpkin Pie
Prep time:
20 min
Cook time:
90 min
Total time:
2 hours
Gluten Free Pumpkin Pie
Get ready to spice up your pumpkin season with the Ultimate Gluten-Free Pumpkin Pie! This pie isn’t your average Joe – it’s like a cozy autumn hug with a gluten-free twist and a triple dose of milk magic.
Imagine a flaky gluten-free crust hugging a pumpkin filling that’s basically the Beyoncé of pies. What’s the secret? Three types of milk – sweetened condensed, evaporated, and a splash of heavy cream – making it creamier than a cozy sweater.
Whether you’re a pumpkin pie aficionado or just someone looking for an excuse to dive into fall flavors, our Ultimate Gluten-Free Pumpkin Pie is here to make dessert fun again. Get ready to take a delicious journey through autumn with every gooey, gluten-free bite.
Our Gluten Free Pumpkin Pie is minimally adopted from Joanne Chang’s Spectacular recipes from Boston’s Flour Bakery +Cafe inspired by Erika of The Pancake Princess Best of Pumpkin Pie Recipe Bake Off. So you know it’s gotta be good!
Gluten Free Pumpkin Pie
Prep time:
20 min
Cook time:
90 min
Total time:
2 hours
Yield:
8 - 10 servings
Author:
made by hand, from the heart
Ingredients
- 1 batch Gluten Free Pie Dough Recipe
- 1 16 oz pumpkin puree
- 1/2 cup plus 2 tablespoons condensed milk
- 2/3 cup evaporated milk
- 3 eggs
- 1 egg yolk
- 3/4 cup heavy cream
- 2/3 light brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
Instructions
Dry the pumpkin puree:
- Remove excess moisture from the puree by lining a small baking pan with multiple layers (3-4 layers) of paper towel and spread the pumpkin puree evenly on top. Top with another multiple layer of paper towel and flip the paper towel so the bottom is on top. Remove the paper towel on top. It should separate easily from the pumpkin puree. Repeat by adding another multiple layers of paper towel on top and repeat the process 3-4 times until the pumpkin is no longer too wet. Once finished, you should be able to easily fold the pumpkin into itself. You will have about 1 cup of dried pumpkin left.
Blind bake your pie dough:
- Preheat the oven to 375ºF.
- Divide your prepared pie dough in half and roll the other half to fit a 9 inch deep dish pie pan. Use the other half to cut out decorative shapes for your pie. Let chill in the fridge for 20 minutes or in the freezer for 10 minutes.
- Lightly poke the bottom of the pie dough with a fork. Place a parchment paper on top and evenly pie weights or dried beans on top to prevent the bottom of the pie from bubbling.
- Pre-bake the pie crust for 10 minutes, remove the parchment paper on top with the weights and bake for additional 8-10 minutes until the edges and bottom begins to brown.
- Set aside and let cool
Make the custard filling:
- Reduce oven temperature to 350ºF.
- In a large mixing bowl. Add the eggs and whisk until well combined. Add all the milk and whisk to combine.
- Add the pumpkin puree and brown sugar and whisk until the pumpkin puree is well incorporated and there’s no visibly lumps.
- Add all the spices, salt and vanilla extract and whisk until thoroughly combined. The filling will be smooth.
Bake the pie:
- Pour the custard filling into the cooled blind baked pie shell. Bake for 55 – 60 minutes, or until the custard is just set. The edges will puff up a little and the center should still have a little wiggle in it. Tent the edges of the pie crust to midway to prevent from over browning.
- Let cool on a wire rack for at least 2 hours. Serve at room temperature or chilled.
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