Gluten Free Pumpkin Pie

This is a quick and easy pie that does not need a mixer and does not have a crust. It is great for summer parties, picnics, or potlucks because it is simple to make and easy to serve. The texture is a mix between pie, cake, and blondies, so you get the best of all three desserts in one recipe!

There’s this one photo of me while I’m mid-sneeze and there’s flour everywhere with pumpkin on my cheek. Every time I bake this pie I remember that exact moment. The first time I tried making it gluten-free it was a total disaster because the crust crumbled just like my patience. But that’s how you learn right.

I’ve always loved pumpkin pie however when I had to cut gluten it felt like saying goodbye to an old friend. Maybe that sounds dramatic but it’s absolutely true.

So I started experimenting by swapping this ingredient and skipping that one until I finally nailed it. Now it’s a pie that doesn’t just taste like “the gluten-free version” instead it tastes like the version. You know the one that disappears even before you sit down for dessert.

Ingredients

• 1 gluten-free pie crust store-bought or homemade
• 1 can pumpkin puree
• 3 large eggs
• ¾ cup brown sugar or coconut sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup evaporated milk or full-fat coconut milk for dairy-free

How to Make Pumpkin Pie

Step 1

Preheat your oven to 350°F (175°C).Place the gluten-free pie crust into a 9-inch pie pan and set aside

Step 2

In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, cinnamon, nutmeg, ginger, salt, and vanilla extract until smooth and slowly add the evaporated milk while stirring until everything is well mixed.
Pour the pumpkin filling into the pie crust, smoothing the top with a spatula.

Step 3

Bake in the preheated oven for 50-60 minutes, or until the center is set and a knife inserted near the middle comes out clean.
Let the pie cool completely on a wire rack before slicing.
Chill in the refrigerator for at least 2 hours for the best flavor and texture.

Kitchen Equipment You’ll Need

• 9-inch pie pan
• Large mixing bowl
• Whisk or electric mixer
• Measuring cups and spoons
• Rubber spatula
• Oven mitts
• Cooling rack
• Knife for testing doneness

Pumpkin Pie Tips

Shield the crust edges : Cover the edges of the crust with foil if they start to brown too quickly.

Let it cool completely : This helps the pie set and makes it easier to slice.

Don’t overmix the filling : Stir until just combined to avoid a dense texture.

What to Eat with Pumpkin Pie ??

I miss this pumpkin pie. Whenever I want to eat it, I try adding something to it. Last time, I thad it with cherry juice and lemon, but it didn’t taste sweet. This time, while preparing it, I came across a recipe called Fresas con Crema. I couldn’t believe how delicious it was.

FAQ’S

Can I use a regular pie crust?

Yes, but it won’t be gluten-free. Make sure to use a gluten-free crust if you want the whole pie to be safe for gluten-sensitive people.

Can I use fresh pumpkin instead of canned?

Yes, just make sure to puree it until smooth and use the same amount as the canned pumpkin.

How do I know when the pie is done?

Insert a knife near the center — if it comes out clean, the pie is ready.

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