Gluten-Free Pumpkin Pie
Pumpkin pie is one of my all-time favorite desserts! When I had to adopt a gluten-free diet after discovering that I had Hashimoto’s Disease, pumpkin pie was one of the desserts that I knew I would quickly learn to recreate.
Chocolate pie is my husband’s favorite dessert, so I already had my pie crust nailed down. The challenge became finding the perfect gluten-free flour that would give me that flaky crust that we all love.
After much trial and error, I once again perfected my pie crust recipe, this time with the perfect gluten-free baking flour. The pumpkin pie filling in this recipe can be made in a blender, which also makes for a very easy clean up.
I hope your family loves this recipe as much as mine does!
Gluten-Free Pumpkin Pie
Ingredients
Pumpkin Pie Crust
- 1 1/2 cups gluten-free baking flour
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 8 tablespoons butter, salted
- 4-5 tablespoons ice water
Pumpkin Pie Filling
- 2 3/4 cups pumpkin puree
- 1/3 cup almond milk
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1 egg
- 2 teaspoons pumpkin pie seasoning
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, make the pie crust by mixing together the flour, sugar, and salt. Cut the butter into small cubes and mix in with your hands until a crumbly dough forms. Add in the ice water one tablespoon at a time and mix well until you can form a dough ball.
- Form the pie crust into a large disk and wrap with clear wrap. Place it in the refrigerator for 30 minutes.
- Use a blender to make the filling for your pie. Add in all of the pumpkin pie filling ingredients and blend well.
- Take your pie crust dough out of the refrigerator and roll it out. Place in your pie dish, forming the edges.
- Pour in the pumpkin pie filling that you mixed in the blender.
- Bake the pie for 45-55 minutes, turning the pie at the half-way mark so the back doesn't burn.
- Let your pie cool to room temperature and then either serve room temperature or place in the refrigerator to cool more.
Tried this recipe?Let us know how it was!
