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gluten-free-pumpkin-pie

Gluten Free Pumpkin Pie

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.
5 from 1 vote
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Servings 6 people

Ingredients
  

For Crust:

  • 3 cups gluten-free flour
  • 2 sticks cold unsalted butter cubed
  • ½ teaspoon kosher salt
  • 1-2 tablespoons water

For Filling:

  • 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

Instructions
 

  • 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!
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