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–+ servings

Gluten Free Pumpkin Pie

This classic gluten free pumpkin pie is silky, perfectly spiced, and just as delicious as the traditional version. A must-try for any pie lover.
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 430 kcal
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Equipment

  • food processor
  • 9-inch pie dish
  • pie weights

Ingredients
  

For the Crust

  • 1 1/2 cups Gluten Free 1-to-1 Baking Flour
  • 1 tbsp Granulated Sugar
  • 1/4 tsp Salt
  • 1/2 cup Cold Unsalted Butter, cubed
  • 3 tbsp Ice Water

For the Filling

  • 15 oz Pumpkin Puree
  • 3/4 cup Light Brown Sugar, packed
  • 2 tsp Pumpkin Pie Spice
  • 1/2 tsp Salt
  • 3 large Eggs
  • 1 cup Heavy Cream
  • 1 tsp Vanilla Extract

Instructions
 

  • Make the crust by pulsing gluten free flour, sugar, and salt in a food processor. Add cold butter and pulse until pea-sized crumbles form. Drizzle in ice water and pulse until dough holds together. Press into a 9-inch pie dish and build up the edges. Refrigerate for 30 minutes.
  • Preheat oven to 375F. Line the chilled crust with parchment paper, fill with pie weights or dried beans, and blind bake for 15 minutes. Remove weights and parchment and bake 5 minutes more. Reduce oven temperature to 350F.
  • In a large bowl, whisk together pumpkin puree, brown sugar, pumpkin pie spice, and salt. Add eggs one at a time, whisking well after each. Stir in heavy cream and vanilla extract until smooth.
  • Pour the filling into the pre-baked crust. Bake for 45 to 50 minutes until the edges are set but the center has a slight jiggle when gently shaken.
  • Let cool completely on a wire rack, then refrigerate for at least 4 hours or overnight before slicing. Serve with whipped cream.

Nutrition

Serving: 1servingCalories: 430kcalCarbohydrates: 47gProtein: 5gFat: 25g
Keyword gluten-free, holiday dessert, pumpkin pie, Thanksgiving
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