Gluten Free Pumpkin Pie

I am so so happy to finally be able to provide for my gluten-free viewers with the help of my friend Kate at hipgirlshome.com! Kate is a specialist in the home arts – things like pickling, preserving, and coming up with neat-o tricks that make life easier around the house. She is the author of The Hip Girl’s Guide to Homemaking. She is also strictly gluten-free and as such, has a multitude of gluten free baking recipes on her website. She was kind enough to share this gluten free pie crust recipe with us. It uses a combination of flours — buckwheat and two rices — to give it a balanced, nutty flavor; and the addition of egg creates a dough that is shapeable and bakes up light and crisp. Click here for Kate’s gluten free pie crust recipe. Continue reading for the whole gluten free pumpkin pie recipe and video!

The pumpkin pie filling is my recipe and of course, may be used to fill a gluten-free pie crust or a regular pie crust. The recipe as written here will fill one 10″ deep dish pie pan or two standard 9″ pies, but I’ve gone ahead and halved it for you, too (scroll all the way down) in case you only need one 9″ pie.

Pumpkin Pie Made with Standard Pie Crust

We used fresh roasted and peeled pumpkin and, though it might seem like a pain in the ass, it’s easy as hay-ell and I highly recommend it. If you’re in a hurry, though, use canned pumpkin puree. I suspect you could even use frozen butternut squash puree (it can be found in those little cardboard boxes like frozen spinach comes in). This same recipe can also be used with mashed sweet potatoes for a sweet potato pie.

Anywayzzz, here’s how to make fresh pumpkin puree for the pies:

Roasted Pumpkin Puree

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• Author: Hilah Johnson
• Prep Time: 5 mins
• Cook Time: 30 mins
• Total Time: 35 minutes

Ingredients

Scale 1x2x3x

• 1 eating pumpkin (called a “pie pumpkin” or “sugar pumpkin”)

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Instructions

1. Preheat oven to 400F.
2. Cut up the into large chunks, about 8 of them, removing the stem and seeds. (Save the seeds for roasting!)
3. Put the chunks cut side up on a baking sheet and add about 1/4 cup water.
4. Cover with foil and bake 30 minutes or until soft.
5. Allow to cool, then peel and puree in a food processor, blender, or with the paddle attachment of a stand mixer.
6. You will get about 1 cup of pumpkin puree per pound of initial pumpkin weight.

And here’s the pies:

Gluten-free Pumpkin Pie

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• Author: Hilah Johnson
• Yield: 8-16 1x

Ingredients

Scale 1x2x3x

• 1– 10” deep-dish gluten-free pie crust (refer to link above for recipe) or 2 standard 9″ pie crusts.
• 1 egg yolk
• Filling:
• 2 cups pumpkin puree
• 2 eggs
• 1 1/2 cups milk
• 1/4 cup sugar
• 1/2 cup brown sugar
• 2 tablespoons maple syrup (or honey)
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice or cloves
• 1/4 teaspoon salt

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Instructions

1. Preheat the oven to 425ºF. If you’re making two pies, make sure your oven racks are arranged to fit them both in there.
2. Roll out the crust(s) and fit into your pan(s). Prick the crust with a fork about 10 times all around the bottom, then brush with the egg yolk. Brush the sides and the rim, too.
3. Bake the crust for 10 minutes.
4. Meanwhile, combine pumpkin, eggs, milk, sugars, and flavorings in the blender, food processor, or a stand mixer and combine until smooth. Set aside until crust is baked.
5. Reduce the oven temperature to 375ºF.
6. Pour the filling into the warm crust and bake for about 30 minutes, or until the outer edge of the pie filling is set, the center is still slightly jiggly, and the top of the pie still looks moist.
7. Allow to cool to room temperature and serve, or refrigerate one day.