{Gluten-Free} Pumpkin Pie

It’s that time again — time to share yet another gluten-free rendition of pumpkin pie. I won’t detail how many gluten-free pumpkin pie recipes I’ve published over the years but I’ll make the bold statement this year that this recipe is the best and the one I’ll be making from here on out. Why is this gluten-free pumpkin pie so good? For me, it’s the simplicity of both the preparation and the ingredient list. Silky, heavy cream-infused custard is baked atop a wholesome gluten-free crust that calls for just almond flour and another whole grain gluten-free flour. No additional starches, no milk from a can — these are real food ingredients that taste good and will make you feel good as well.

I struggle with liking crusts — perhaps I’m just not a “pie person.” I often find crusts to be soggy or just not as flaky as I long for them to be. This holds true for gluten-free and gluten crusts. I think it’s me being fussy. However! A wonderful feature of the pie crust in this gluten-free pumpkin pie is that it never turns out soggy. A quick pre-bake helps with this but also the general texture of the crust is almost like a very lightly sweetened cookie — it is firm and with a nice snap (though never too hard).

You can tell by the photo above that I probably should have pulled my pie a few minutes earlier (a perfect pumpkin pie is not cracked) but it did not affect its taste at all. You’ll also notice that the pie’s surface is a bit speckled because I used coconut sugar. Again, this does not affect the taste negatively, but to compensate for these little idiosyncrasies I’ve written the recipe in more general terms this week so you can choose which gluten-free flours, fat, and sweetener you’d like to use. This is a real winner — decadently smooth and rich but not too sweet, and the crust as I mentioned is something really special.

At Thanksgiving I like to share recipes I’ve created that focus on gluten-free (and vegetarian/vegan) Thanksgiving dishes. I’ll put some links below in case you need some inspiration for next week. I’m keeping things simple because I’m not hosting this year (thanks, mom!) — a platter of roasted vegetables, (g-f) stuffing from a box (no shame in this, ever), homemade gluten-free macaroni and cheese, a pie or tart. Thanksgiving is such an easy meal to make gluten-free, because many of the recipes we know and love are naturally free of gluten.

Read on for some Thanksgiving suggestions! And may I remind you that I published an e-book in 2015 all about a gluten-free Thanksgiving, still available on amazon? Here it is:  Gather, Recipes for a Gluten-Free Thanksgiving.

Gluten-Free Thanksgiving Ideas

Naturally gluten-free Thanksgiving desserts.

Some of my favorite Thanksgiving recipes.

Vegetarian and Vegan Thanksgiving Ideas (many of these are naturally gluten-free as well)

Plant-based Thanksgiving dishes, the Press Democrat: Easy Thanksgiving Side Dishes that will Delight Traditionalists and Vegans Alike, 2018

Vegetarian Thanksgiving, NPR: A Vegetarian Thanksgiving, 2008

Healthier Thanksgiving, NPR: Thanksgiving with a Lighter Touch, 2010

Thanksgiving dishes on this site (to make gluten-free, substitute two tablespoons sweet white rice flour or arrowroot for the all-purpose in the gratin recipe): Vegetarian main dishes

Hope you have a lovely holiday!

Til next time — N x

Nicole Spiridakis
A beautifully smooth, simple, and utterly delicious gluten-free and refined sugar-free rendition of a classic pumpkin pie — sure to be an instant favorite.
Prep Time 20 mins
Cook Time 1 hr
Course Dessert
Servings 12

Ingredients
  

For crust

  • 135 g gluten-free flour of choice (oat, sorghum, teff, etc) about 1 ¼ cups
  • 202 g almond flour about 1 ¾ cups
  • ½ tsp fine sea salt
  • cup melted, unsalted butter or oil of choice
  • 4 tbsp maple syrup

For filling

  • 1 can pure pumpkin
  • 1 ½ cups heavy cream
  • 3 large eggs
  • ¾ cup sweetener of choice coconut sugar, maple syrup, raw sugar, brown sugar or a mix
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ tsp fine sea salt

Instructions
 

Make crust

  • Well oil or butter a pie pan. Preheat oven to 350 ° F.
  • In a large bowl, whisk together the gluten-free flour, almond flour, and salt. Drizzle in the melted butter or oil and maple syrup, then mix well to combine. Press the crust into the pie pan using the heal of your hand and pressing and spreading it evenly in the pan.
  • Prick the crust all over with a fork and place in the oven and bake for about 15-17 minutes, until crust is very lightly browned. Place on a baking sheet.

Make filling

  • In another large bowl, whisk together the pumpkin, cream, eggs, coconut sugar, spices, and salt. When crust is ready, pour in the filling. Place the pie in the oven on the baking sheet and bake until set, about 55-60 minutes.
  • Remove pie from oven and let cool fully before serving. Pie should be kept in the fridge (I like it cold!) and will keep, well wrapped, for up to 5 days.

Notes

Flour substitutions — you can use any gluten-free flour here. If you need to substitute the almond flour, try tiger nut flour or another nut flour.
Sugar substitution — use brown sugar or a combination of coconut sugar and brown sugar or any sweetener here that you like as long as it totals 3/4 cup. I LOVE maple syrup in a pumpkin pie but it can be a bit cost prohibitive.
Heavy cream substitution — use full fat coconut milk in equivalent amounts.
Oil or butter — I’ve used coconut oil and unsalted butter interchangeably in the crust and both are great though I prefer to use coconut oil.

Join the Conversation

  1. Helen Spiridakis says:

    Another winner. Gluten free is fast becoming a go to choice because of its healthy and delicious nature. Happy turkey day to all

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cucinanicolina by nicole spiridakis © copyright 2021. all rights reserved.
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