As the leaves change and the crisp air sets in, nothing says fall quite like the warm aroma of gluten free pumpkin pie. Whether you’re hosting a holiday dinner or just indulging in a cozy autumn treat, this pie is sure to satisfy, and the best part? It’s entirely gluten free, so everyone can enjoy a slice.
Why Gluten Free Pumpkin Pie is a Must-Try
Gluten free pumpkin pie isn’t just for those with dietary restrictions—this recipe is rich, flavorful, and has the perfect texture without the need for gluten. With a blend of classic fall spices and smooth pumpkin filling, this pie is every bit as indulgent as its traditional counterpart. Plus, the gluten-free crust ensures you can serve this at any gathering without worrying about gluten allergies or sensitivities.
Baking Tips for a Perfect Pie
Pumpkin pie may seem like a straightforward recipe, but achieving the perfect balance of flavor and texture can be tricky. Here are a few key tips to help you nail your gluten free pumpkin pie every time:
1. The Right Flour Mix Matters
The secret to a gluten free pie crust that doesn’t fall apart or get too dense lies in the flour. Using a blend of gluten free flour and coconut flour in your crust will give you the ideal balance of structure and tenderness. Coconut flour is great for absorbing moisture from the filling, keeping the crust light while ensuring it holds its shape.
2. Don’t Overbake
Overbaking can cause cracks in the surface of the pie. To avoid this, start checking your pie around 60 minutes. The center should still have a slight jiggle when you remove it from the oven. This jiggle will set as the pie cools, giving you that perfect smooth texture without any cracks.
3. Spice Balance
The blend of cinnamon, allspice, and pumpkin pie spice is key to achieving that signature pumpkin pie flavor. For an extra layer of warmth, don’t be afraid to adjust the spices slightly to suit your preferences. A pinch more cinnamon or nutmeg can really elevate the flavor.
How to Serve Gluten Free Pumpkin Pie
While traditional pumpkin pie is often served cold, many people enjoy it warm, fresh out of the oven. Here are some serving suggestions to consider:
- Serve with Whipped Cream: A dollop of whipped cream is a must-have when serving pumpkin pie. The lightness of the cream balances the rich, creamy filling.
- Pair with Coffee or Tea: For a perfect fall treat, serve a slice of pumpkin pie with a warm cup of orange spice tea or coffee. The earthy spices in the pie will complement a variety of fall beverages.
- Add a Topping Twist: If you’re feeling adventurous, top your pie with chopped nuts or a drizzle of caramel for added texture and flavor. A handful of pecans or walnuts can turn this pie into a more decadent dessert.
Storing and Freezing Tips
Once baked, gluten free pumpkin pie should be refrigerated to maintain freshness. After allowing the pie to cool at room temperature, cover it tightly with plastic wrap or transfer it to an airtight container. It will keep in the fridge for up to five days.
Freezing Pumpkin Pie
Pumpkin pie also freezes well, which makes it a great option for preparing in advance of holidays or parties. To freeze, let the pie cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. Store in the freezer for up to two months. When you’re ready to serve, thaw the pie in the refrigerator overnight and bring it to room temperature before slicing.
Troubleshooting Common Pumpkin Pie Problems
Every baker has encountered issues with their pumpkin pie at one time or another. Here are some common problems and how to avoid them:
1. Why Did My Pie Crack?
Cracking is typically caused by overbaking. As mentioned earlier, keep a close eye on the jiggle in the center of the pie—once it’s only slightly jiggly, remove it from the oven. The pie will finish setting as it cools.
2. How Do I Avoid a Soggy Bottom?
If you find that your pie crust is soggy, it may be because the filling’s moisture has soaked into it. To avoid this, make sure to pre-bake the crust slightly (about 10 minutes minimum) before adding the filling. This step helps the crust firm up and prevents it from absorbing too much liquid from the pumpkin mixture.
3. Should I Use Fresh or Canned Pumpkin?
While fresh pumpkin can give you a slightly different flavor, canned pumpkin puree is both easier and more consistent in terms of texture. Most people find that canned puree delivers excellent results and eliminates the extra step of cooking down fresh pumpkin.
Final Thoughts
Gluten free pumpkin pie is a timeless dessert that can easily be enjoyed by all, regardless of dietary needs. With the perfect blend of spices, a creamy filling, and a crisp gluten free crust, this pie will become a seasonal favorite in your home.
Gluten Free Pumpkin Pie
Ingredients
Pie Crust:
- 1 cup Gluten Free Flour Baking Mix
- 6 tablespoons cold butter sliced
- 2 tablespoons coconut flour
- 1/4 cup low carb granular sweetener
- 1/4 teaspoon pink Himalayan sea salt
- 1/8 teaspoon xanthan gum
- 1/8 teaspoon cinnamon
- 1 egg
- 1 teaspoon vanilla
- 2 tablespoons extra virgin olive oil
Pie Filling:
- 2 large eggs
- 2 cups or 15 oz can Pumpkin Puree (canned pumpkin)
- 1/4 cup unsweetened almond milk
- 1/4 cup heavy whipping cream
- 2/3 cup low carb powdered sweetener
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- 6 drops liquid stevia
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon sea salt
Instructions
For the Crust:
- Grease pie pan with oil of choice (I use coconut oil).
- In a medium bowl, combine gluten free flour, coconut flour, sweetener, salt, xanthan gum, cinnamon, and butter slices. Cut with a knife and fork until in small chunks and starting to combine with flour. Then use your hands to work it in a little more.
- Add egg, vanilla and olive oil. Continue mixing with either a hand beater or a spatula.
- Roll into a large ball, cover, and refrigerate for at least 60 minutes.
- Preheat oven to 350 degrees F.
- Press dough into pie pan so the bottom and sides are even thickness.
- Poke holes in the bottom of the dough.
- Bake for 18-20 minutes or until lightly golden brown.
- Set aside to cool.
For the Filling:
- Preheat oven to 325 degrees F.
- Combine all ingredients into a large mixing bowl.
- Using a hand beater, mix the ingredients well.
- Pour the pie filling into your cooled pie crust and bake for 65-75 minutes until done. If you jiggle the pie and the center is really jiggly, then it is not done. A tiny amount in the very center is fine! I have found that baking times vary quite a bit, so just watch your pie starting around 60 minutes and check on it every 5 minutes.
- Let the pumpkin pie cool to room temperature and serve with (optional) whipped cream!
