Craving the ultimate fall treat? Look no further! This Gluten-free Pumpkin Pie recipe is the ultimate blend of spices and creaminess. Perfect for holidays or cozy days, it's the pie that makes every bite a celebration.
Pumpkin pie is a must-have for fall and winter holidays like Thanksgiving and Christmas. For a full dessert table, pair it with our Vanilla Bean Ice Cream or Spicy Chocolate Cake.
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Ingredients
- Gluten Free Flour
- Cornstarch
- Oat Flour
- White Chia Seed Flour
- Salt
- Shortening
- Egg
- Apple Cider Vinegar
- Water
- Pumpkin Puree
- Soy Cream
- Sugar
- Brown Sugar
- Vanilla Extract
- Cinnamon
- Ginger
- Nutmeg
See recipe card for quantities.
Instructions
Prepare the Crust
Mix all the dry crust ingredients. Add the cold shortening. Mix until you get pea-sized shortening chunks.
Chill and Roll
Add liquids to your mix. Form into a ball and chill for an hour. Roll it out to fit a 9-inch pie mold.
Blind Bake
Put the rolled dough in the mold. Add beans for form. Bake for 8 minutes at 400°F. Remove beans and bake for 5 more minutes.
Bake the Pie
Bake for 35 minutes at 350°F. Let it cool before you eat.
Enjoy
Cut a slice and dig in.
Hint: For the creamiest pie, use fresh pumpkin puree. Canned puree can make the pie watery.
Substitutions
For a dairy-free option, you can use almond cream instead of soy cream.
Variations
Add a teaspoon of cardamom for an exotic twist.
Equipment
A dough cutter and pie weights are useful. No pie weights? Use dry beans.
Storage
Store in the fridge for up to 4 days. Freezing? Wrap tightly and freeze for up to 2 months.
Top tip
Don't rush the cooling time. A fully cooled pie has the best texture.
FAQ
Yes, but fresh is better.
Internal temperature should reach 180°F.
Yes, but adjust bake times.
No, almond cream works too.
No, it keeps the crust crisp.
Flaxseed flour works.
Reduce brown sugar by half.
Yes, up to 2 months.
In the fridge.
Yes, it actually tastes better.
Related
Looking for other recipes like this? Try these:
How to Make the Perfect Pumpkin Pie
Learn how to make the perfect Pumpkin Pie for the holidays. Easy steps, dairy-free options, and tips for the creamiest filling.
- Total Time: 2 hours 15 minutes
- Yield: 8 servings
Ingredients
200g Gluten Free Flour
60g Cornstarch
60g Oat Flour
40g White Chia Seed Flour
3g Salt
200g Shortening (cold)
1 Egg
10 ml Apple Cider Vinegar
120ml Water
490g Pumpkin Puree
120g Soy Cream
50g Sugar
100g Brown Sugar
10ml Vanilla Extract
1 tsp Cinnamon
¼ tsp Ginger
¼ tsp Nutmeg
¼ tsp Salt
Instructions
Step 1: Make Crust
- Mix flour, cornstarch, oat flour, chia seeds, and salt in a bowl.
- Add shortening in small cubes.
- Cut shortening into dry stuff with a dough cutter.
- Stop when it looks like peas.
- Add liquids: egg, water, and apple cider vinegar.
- Mix until smooth.
- Cover and chill for 1 hour.
Step 2: Roll and Blind Bake
- Roll dough to fit a 9-inch pie pan.
- Poke holes with a fork.
- Place dough in pan.
- Add beans to keep shape.
- Bake at 400°F for 8 minutes.
- Remove beans.
- Bake 5 more minutes.
Step 3: Pumpkin Filling
- Mix all ingredients until smooth.
- Pour into pie crust.
- Bake 35 minutes at 350°F. Aim for 180°F inside.
Cool before eating.
Enjoy!
- Prep Time: 1.5 hours
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Food safety
- Always wash hands.
- Make sure eggs are fresh.
- Store pie properly to avoid spoilage.
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