Picture the comforting aroma of cinnamon and ginger wafting through your kitchen as a golden-brown gluten-free pumpkin pie bakes to perfection.
This delightful dessert isn’t only easy to make but also brings warmth and coziness to any gathering.
As the ingredients blend and transform in the oven, you’ll witness a simple blend of flavors becoming a holiday favorite.
Let’s bring this delicious pie to life and create cozy memories together.
Kitchen Tools Required
- 1 Pie pan
- 1 Mixing bowl
- 1 Whisk
- 1 Measuring cups
- 1 Measuring spoons
- 1 Oven
- 1 Cooling rack
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 1 can (15 ounces) pumpkin puree
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (12 ounces) evaporated milk
- 1 teaspoon vanilla extract
Cook & Prep Time
To efficiently manage your time while preparing and cooking a gluten-free pumpkin pie, follow this timeline:
- Preparation (20 minutes)
- 0:00 – 5:00: Gather all ingredients and equipment.
- 5:00 – 12:00: Combine gluten-free flour and chilled butter in a mixing bowl and mix until it resembles coarse crumbs.
- 12:00 – 15:00: Gradually add ice water to the flour mixture until the dough comes together. Roll the dough into a ball and wrap in plastic wrap.
- 15:00 – 20:00: Refrigerate the dough for 15 minutes.
- Dough Rolling & Pie Filling Preparation (15 minutes)
- 20:00 – 25:00: Preheat the oven to 425°F (220°C). Roll out the chilled dough on a lightly floured surface to fit the pie pan.
- 25:00 – 30:00: Transfer the dough to the pie pan and press evenly into the bottom and sides.
- 30:00 – 35:00: In a separate bowl, whisk together pumpkin puree, sugar, salt, cinnamon, ginger, and cloves.
- Pie Assembly (5 minutes)
- 35:00 – 40:00: Add eggs, evaporated milk, and vanilla extract to the pumpkin mixture and whisk until smooth. Pour the filling into the prepared pie crust.
- Baking (50 minutes)
- 40:00 – 55:00: Place the pie in the preheated oven and bake for 15 minutes.
- 55:00 – 90:00: Reduce the oven temperature to 350°F (175°C) and continue baking for 35 minutes or until the center is set.
- Cooling (2 hours)
- 90:00 – 210:00: Remove the pie from the oven and let it cool on a cooling rack for at least 2 hours before serving.
Additional Time for Reading (5 minutes)
– Before Starting: Spend a few minutes reading through the entire recipe to familiarize yourself with the steps and process.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 425°F (220°C).
In a mixing bowl, combine gluten-free flour and chilled butter, mixing until it resembles coarse crumbs.
Gradually add ice water to the flour mixture, stirring just until the dough comes together.
Roll the dough into a ball, wrap in plastic wrap, and refrigerate for 15 minutes.
Roll out the dough on a lightly floured surface to fit the pie pan.
Transfer the dough to the pie pan and press evenly into the bottom and sides.
In a separate bowl, whisk together pumpkin puree, sugar, salt, cinnamon, ginger, and cloves.
Add eggs, evaporated milk, and vanilla extract to the pumpkin mixture, whisking until smooth.
Pour the pumpkin filling into the prepared pie crust.
Bake in the preheated oven for 15 minutes.
Reduce the oven temperature to 350°F (175°C) and continue baking for 35 minutes or until the center is set.
Remove the pie from the oven and allow it to cool on a cooling rack for at least 2 hours before serving.
Serving Tips
- Whipped Cream: Add a dollop of whipped cream on top for a classic and creamy contrast to the rich pumpkin filling.
- Vanilla Ice Cream: Serve warm slices with a scoop of vanilla ice cream for an indulgent, melt-in-your-mouth experience.
- Candied Pecans: Sprinkle candied pecans over each slice to add a sweet, nutty crunch.
- Cinnamon Sugar Dusting: Lightly dust the pie with cinnamon sugar for an extra touch of spice and sweetness.
- Maple Syrup Drizzle: Drizzle a bit of maple syrup on top for a uniquely sweet and autumn-inspired flavor enhancement.
Storage
To store gluten-free pumpkin pie, cover it with plastic wrap or foil and refrigerate for up to 3 days.
For longer storage, freeze individual slices for up to 2 months.
Freezing
To freeze gluten-free pumpkin pie, wrap it tightly in plastic wrap and aluminum foil.
Store in a freezer-safe container for up to 2 months.
Thaw overnight in the refrigerator before serving.
Reheating
To reheat gluten-free pumpkin pie, warm individual slices in the microwave for 15-20 seconds.
Alternatively, heat the whole pie in the oven at 300°F for 10-15 minutes.
Final Thoughts
Gluten Free Pumpkin Pie is a delightful dessert that brings together the rich flavors of pumpkin and aromatic spices.
With its easy preparation and delicious taste, it’s perfect for any occasion.
Remember to allow the pie to cool completely before slicing to guarantee it sets nicely.
For added flavor, consider using freshly grated spices. If the crust edges brown too quickly, cover them with foil.
Enjoy this classic American dessert with family and friends!
Frequently Asked Questions
Can I Substitute Honey for Granulated Sugar in the Recipe?
Yes, you can substitute honey for granulated sugar. Use 1/2 cup honey, reduce the evaporated milk slightly, and lower the oven temperature by 25°F. I’ve tried it myself, and the pie turns out deliciously moist!
What Are Some Gluten-Free Flour Brand Recommendations?
You’ll love Bob’s Red Mill 1-to-1 Baking Flour for its consistency. King Arthur’s gluten-free mix is versatile, too. I’ve used Cup4Cup in my kitchen, and it works wonders, especially in pastries. Try these for reliable results!
Is It Possible to Make the Crust Dairy-Free?
Absolutely, you can make the crust dairy-free! Swap butter for coconut oil or a dairy-free margarine. I’ve tried it, and the crust turns out deliciously flaky. Just remember to chill it well before rolling out.
How Can I Make This Pie Vegan-Friendly?
To make it vegan-friendly, swap the butter for vegan butter and replace eggs with flaxseed meal mixed with water. Use coconut milk instead of evaporated milk. I’ve tried these swaps, and the pie turned out delicious!
Are There Any Variations Using Alternative Sweeteners?
You can swap granulated sugar with maple syrup or coconut sugar for a delightful twist. I once tried maple syrup, and it added a rich, warm flavor. Just remember to adjust the liquid ratio accordingly!
Gluten Free Pumpkin Pie
Equipment
- 1 Pie pan
- 1 Mixing bowl
- 1 Whisk
- 1 Measuring cups
- 1 Measuring spoons
- 1 Oven
- 1 Cooling rack
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup unsalted butter chilled and cubed
- 1/4 cup ice water
- 1 can pumpkin puree 15 ounces
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can evaporated milk 12 ounces
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, combine gluten-free flour and chilled butter, mixing until it resembles coarse crumbs.
- Gradually add ice water to the flour mixture, stirring just until the dough comes together.
- Roll the dough into a ball, wrap in plastic wrap, and refrigerate for 15 minutes.
- Roll out the dough on a lightly floured surface to fit the pie pan.
- Transfer the dough to the pie pan and press evenly into the bottom and sides.
- In a separate bowl, whisk together pumpkin puree, sugar, salt, cinnamon, ginger, and cloves.
- Add eggs, evaporated milk, and vanilla extract to the pumpkin mixture, whisking until smooth.
- Pour the pumpkin filling into the prepared pie crust.
- Bake in the preheated oven for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for 35 minutes or until the center is set.
- Remove the pie from the oven and allow it to cool on a cooling rack for at least 2 hours before serving.
Notes
