It's that time of year again--with Halloween behind us, the remainder of the fall season is here. Thanksgiving is on the horizon, and we can almost taste the holiday joy that comes with it (and maybe a sprinkle of holiday stress too). Prepping for Thanksgiving can be tough, especially if you or a family member has new dietary restrictions to accommodate. Never fear--if you're hoping to bring a gluten-free twist on the classic homemade pumpkin pie to the Thanksgiving table, we've got just the recipe for you.
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This pumpkin pie recipe comes straight from a recipe card out of my grandma's recipe book, but I recently adapted it to make a gluten-free version. It's got the nostalgic flavor of Grandma's traditional pumpkin pie, with a creamy filling and that classic pumpkin pie spice. The only changes made to the recipe were to ensure a gluten-free crust that's still got that flaky pie crust texture. Gluten-free pies are a fantastic dessert option, as pie fillings are typically gluten-free already!
Grandma's classic recipe (sans gluten) is a hit with my whole family, even those who aren't typically gluten-free. Word to the wise--it tastes best the old-fashioned way, with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
NOTE: This recipe was made in sponsorship with Hannaford Market for my social media, but the blog post is NOT sponsored.
- Par-bake the crust - you want to par-bake the pie crust before filling it with the pumpkin pie filling. To do this, roll out the pie crust and place it into your pie pan. Then, place a piece of parchment paper over the crust and pour either dried beans or pie weights into the pie crust. Bake in the oven for 12 minutes. Remove from the oven and take the pie weights and parchment paper off of the pie crust. Use a fork to pierce the bottom of the pie crust and bake for 5 more minutes. Then remove from the oven.
- Roll out pie crust on plastic wrap. Then, roll the plastic wrap up and unroll it on top of the pie pan. This makes it easier to fill the pie pan with the crust.
- I recommend using either King Arthur Measure-for-Measure gluten-free flour or Cup4Cup for the pie crust.
- Brush the edges of the pie crust with an egg and sprinkle with sugar so your pie crust is a bit shiny.
- Use scissors to cut the excess pie crust hanging off the side of your pie pan.
- Great British Chefs has an awesome article on fun ways to decorate your pie crust.
- Use a food processor to make your pie crust. It’s so easy and the pie crust comes together quickly.
- This recipe can be made vegan by using a vegan butter such as Earth Balance, a milk substitute like coconut milk, and an egg alternative like applesauce or flaxseed.
Gluten Free Pumpkin Pie
- 3 cups gluten-free flour
- 2 sticks cold unsalted butter cubed
- ½ teaspoon kosher salt
- 1-2 tablespoons water
- 1 can pumpkin purée
- 14 ounces of sweetened condensed milk
- 2 eggs
- 1 egg yolk
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- ½ teaspoon sea salt
- Pour the flour, salt, and cubed butter into the food processor. Pulse until crumbly.
- Slowly add the cold water one tablespoon at a time. The pie dough should form a ball.
- Once the dough forms a ball, stop adding the water.
- Pat the dough into one disk on a floured surface. Wrap in plastic wrap and refrigerate for at least two hours.
- Preheat the oven to 425 degrees.
- After two hours, roll the pie dough out on a floured surface and fit it into a pie pan.
- Place a piece of parchment paper over the crust and pour either dried beans or pie weights into the pie crust. Bake in the oven for 12 minutes.
- Remove from the oven and take the pie weights and parchment paper off of the pie crust. Use a fork to pierce the bottom of the pie crust and bake for 5 more minutes. Then remove from the oven.
- In a large mixing bowl, combine pumpkin puree, condensed milk, granulated sugar, spices, eggs, extra egg yolk, salt, and vanilla extract. Whisk to combine.
- Pour into the pie pan over the pie crust.
- Bake in the preheated oven at 425 for 12 minutes. Then reduce oven temp to 350 degrees and bake for 40 minutes.
- Let the pie cool, and serve at room temperature on a pie plate. Save any leftovers--as with any Thanksgiving food, it'll be even better next time!