Gluten Free Pumpkin Pie is easy to make and tastes amazing! Heavy cream, eggs, pumpkin puree, and spices just all whirl together in the blender. Pour this mixture into the prepared gluten free pie shell, and pop it into the oven!
There’s pumpkin everywhere these days – pumpkin lattes, pumpkin loaves and muffins, pumpkin ice cream, pumpkin pancakes, pumpkin cheesecake, and even pumpkin smoothies! I still prefer this good old classic. Nothing says autumn like coloured leaves and pumpkin pie! We enjoy it with whipped cream for Thanksgiving and throughout the fall months. And now, even those who must eat gluten free can enjoy a gluten free pumpkin pie!
Recently, I tested sensitive to casein. Casein is a protein found in cows’ milk, unlike lactose which is a sugar. While I can’t have cows’ milk, I can have pure cream and butter. So, when I find pure cream (without milk and thickeners), I can still have this pie! That makes me very happy! Incidentally, I am fine with the milk from sheep and goats. Since goats’ milk feta is very easy to come by, I often add it to salads now.
Making Gluten Free Pumpkin Pie
Canned Pumpkin Pie Filling
If you make this pie with canned filling, be sure to use pure pumpkin. Don’t buy pumpkin pie filling. You can buy canned pure pumpkin or, for richer flavour, make your own from fresh pumpkins.
Fresh Pie Pumpkin
If you can use fresh pumpkin, start with a pie pumpkin which is smaller than a jack-o-lantern pumpkin. Cut your pumpkin in half, scoop out the seeds and pulp, place the cut sides facedown on a parchment-lined baking sheet, and bake at 350F for about 45 minutes to an hour depending on the size of your pumpkin. Once your pumpkin flesh is cooked right through, scoop it out and use it. My friend Marlene of Urban Cottage Life drains and freezes hers. It’s brilliant!
Easy as Pie!
I love how easy this pie is to make! I usually plan ahead and have the dough for gluten free pie crust in the fridge. It needs to sit in the fridge for at least an hour, so I often just plan to make the dough for the crust the day before I’ll be making pie. Then, when it’s time to make the pie, I can preheat the oven, roll out a single crust, puree all of the filling ingredients in the blender, pour it into the prepared shell, and bake it! It’s as easy as pie! Sorry, couldn’t resist!
Gluten Free Pie Crust
This crust recipe makes enough for about six single-crust or three double-crust pies. You’ll need only one single one for this gluten free pumpkin pie, but I’m sure you’ll have no trouble using up the rest! You can make gluten free Fresh Pear Pie or maybe some butter tarts with it. The dough for the crust freezes well in single-crust sized balls, wrapped airtight. I have also rolled and cut my dough, placed it into the pans, and wrapped them up to freeze. It’s super easy to make pie or tarts when you can just pull a prepared crust out of the freezer!
Gluten Free Pumpkin Pie
Gluten Free Pie Crust (makes 6 single crusts)
- 1 large egg separated
- juice of half a lemon
- cold water
- 1 cup tapioca flour
- 1 cup potato flour (not starch)
- 1 cup chickpea flour
- 1 cup white rice flour plus more for rolling
- 1 tablespoon fine sea salt
- 1 pound 454 g pure lard
Pumpkin Pie Filling
- 3/4 cup 35% whipping cream
- 4 large eggs
- 1 3/8 cups pure pumpkin puree , half of a 796 mL can (27 ounces)
- 1 cup organic raw sugar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- Separate the egg, putting the white into a mixing bowl and the yolk into a 1-cup measuring cup. To the yolk, add the juice of half a lemon and enough cold water to bring it up the one-cup mark. Chill this in the refrigerator while combining the flours. Leave the egg white at room temperature.
- Whisk together the flours and salt.
- Cut lard into the flour mixture until it is in lumps about the size of peas.
- Whisk the egg white until it is foamy.
- Add the yolk mixture to the flour mixture and stir about 7 or 8 times.
- Pour the foamy egg white over all and stir a few more time until the dry part is just barely all incorporated.
- Chill this dough in the refrigerator for an hour or overnight
- On a well-floured surface (Use any of the flours used in the recipe), roll out the dough for a single pie crust and place it into a 9-inch pie plate. Put remaining dough away for another purpose.
- Preheat oven to 350F.
- Add everything except the pie shell to a blender in the order given. Puree until smooth and pour into the pie shell.
- Bake for 20 - 30 minutes or until the filling is almost set in the centre. At this point, I turn the oven off and leave the pie inside for 30 minutes for the filling to firm up without overbrowning the crust. (When a knife inserted into the center comes out clean, your pie is done.)