Gluten Free Pumpkin Pie

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Gluten free pumpkin pie pairs a flaky gluten free crust with the silkiest custard to make a holiday classic.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 291kcal

Preheat oven to 425℉ with a baking sheet set on the lower rack.
Butter a pie plate or ceramic tart pan and roll out the crust. Fit the crust into the prepared pan and prick the bottom all over with a fork.
In a large bowl, whisk together the pumpkin, cream, eggs, brown sugar, spices, and salt. Pour the filling into the pie crust.
Carefully place the pie in the oven on the hot baking sheet and bake for 15 minutes. Then turn down the heat to 350℉ and continue baking the pie for another 35-40 minutes, until the filling has set.
Remove the pie from the oven and let cool to room temperature before serving.

Prepare the filling ahead. You can whisk together the filling ingredients and store the mixture in a glass jar or airtight container up to 24 hours before you plan to bake the pie. A rest will help the filling to deepen in flavor. Give the filling a good whisk to integrate it again before adding it to the crust.

Use a large enough pie pan. Spillage is the worst! Make sure you use a 9-inch pie pan that isn't too shallow so that the filling cooks evenly and doesn't leak over the top.

Heat a baking sheet. In addition to baking the pie on the lower rack, place a large baking sheet in the oven while it preheats. Then, when the oven is ready, place the pie on the baking sheet. The hot pan will help the crust to cook evenly and crisply.

Don't overbake. It's almost inevitable that you'll get a few cracks in your pumpkin pie, but the way to avoid this is to not let the pie bake for too long. The pie should look firm around the edges but still a little soft and "jiggly" in the center although NOT liquidy. Identifying when a pumpkin pie is done does take a bit of trial, error, and experience, so know that even if you get a cracked surface the pie will still taste delicious.

Fully cool the pie. I can't stress how important this is! Custard pies need time to cool fully after being baked. Cool your pie at least to room temperature and then cut it or place it in the fridge to chill. I love pumpkin pie served cold, but it depends on personal preference!

Make it dairy-free. Use whole-fat coconut milk in the filling or your favorite non-dairy milk to make this pie dairy-free.

Use pumpkin pie spice. If you don't have all the spices in the pantry you can easily use pumpkin pie spice for the combination of the spices (2 ½ teaspoons).