The rich aroma of cinnamon and nutmeg wafts through the air, immediately drawing you into a world of cozy autumn bliss. Imagine sinking your fork into a slice of gluten-free pumpkin pie, the velvety filling melting in your mouth while the buttery crust crumbles just right, creating a symphony of textures and flavors.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>How to Make Gluten Free Pumpkin Pie</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use fresh pumpkin instead of canned?
- Is there a vegan option for this pie?
- How do I know if my pie is done?
- 📖 Recipe Card
Every Thanksgiving, my family would gather around the table, eagerly anticipating that first slice of pumpkin pie. I remember my grandmother’s laughter as she declared it “gluten-free magic” after tinkering with her classic recipe. It was always the highlight of our holiday feasts, and now you can bring that joy to your own table!
Why You'll Love This Recipe
- This gluten-free pumpkin pie is incredibly easy to whip up, perfect for both novice bakers and experienced chefs alike
- Its warm spices create an unforgettable flavor profile that will have everyone reaching for seconds
- Visually stunning with its rich orange hue, it adds a festive touch to any celebration
- Plus, it’s versatile enough to be enjoyed year-round, not just during the holidays!
My friends were pleasantly surprised when I served this gluten-free pumpkin pie at a dinner party; they couldn’t believe it was gluten-free!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Pumpkin Puree: Use canned or homemade puree; make sure it’s 100% pure pumpkin for the best flavor.
Granulated Sugar: This sweetener balances the spices perfectly; adjust based on your sweetness preference.
Eggs: Two large eggs help bind everything together, giving that perfect custard texture.
Coconut Milk: Full-fat coconut milk makes this pie creamy and adds a subtle coconut flavor.
Ground Cinnamon: The star spice in pumpkin pie; fresh ground offers a deeper flavor profile.
Nutmeg: A pinch goes a long way; it complements the cinnamon beautifully for those cozy vibes.
Ginger Powder: Adds a zesty kick; fresh ginger works too if you want an extra punch!
Gluten-Free Pie Crust: You can buy pre-made or make your own using almond flour or rice flour for best results.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Gluten Free Pumpkin Pie
Prepare Your Oven and Pie Crust: Preheat your oven to 425°F (220°C). If using a store-bought gluten-free pie crust, let it thaw while you prepare the filling.
Mix the Filling Ingredients: In a large bowl, whisk together pumpkin puree, granulated sugar, eggs, coconut milk, cinnamon, nutmeg, and ginger until smooth and well-combined.
Pour Filling into Crust: Carefully pour the filling mixture into your prepared gluten-free pie crust. Watch out for spillage; nobody wants a messy oven!
Bake Your Pie: Bake in the preheated oven for 15 minutes at 425°F (220°C), then reduce heat to 350°F (175°C) and continue baking for about 40-50 minutes until set.
Cool Before Serving: Once baked, allow the pie to cool completely on a wire rack before slicing. This helps enhance those flavors even more!
Add Your Favorite Toppings!: Serve each slice with whipped cream or vanilla ice cream on top—because who can resist that?
Now you’re ready to impress your family and friends with this delightful gluten-free pumpkin pie! It’s perfect for any occasion but especially lovely during fall festivities or holiday gatherings. Enjoy every bite as you create sweet memories around your table!
You Must Know
- Gluten Free Pumpkin Pie is not just a dessert; it’s a celebration of fall flavors
- The creamy filling with spices and the buttery crust makes every bite a cozy experience
- When baking, the warm aroma fills your home, inviting everyone to gather around the table
Perfecting the Cooking Process
Start by preheating your oven to 425°F for a crispy crust. While it heats, mix the filling ingredients, then pour into your prepared crust. Bake for 15 minutes before reducing the temperature to 350°F for even cooking.
Add Your Touch
Feel free to swap traditional pumpkin puree with butternut squash puree for a slightly sweeter flavor. You can also enhance the spices with a dash of nutmeg or add chocolate chips for an unexpected twist.
Storing & Reheating
Store leftover Gluten Free Pumpkin Pie in an airtight container in the refrigerator for up to four days. When reheating, warm individual slices in the microwave for about 30 seconds or until heated through.
Chef's Helpful Tips
- For perfectly smooth filling, blend your pumpkin puree until silky before adding other ingredients
- Ensure your crust is well-chilled to prevent shrinkage during baking
- A touch of milk can enhance creaminess in your pie filling, making each bite heavenly
Sometimes I catch myself reminiscing about last Thanksgiving when my Gluten Free Pumpkin Pie had everyone asking for seconds; even Uncle Bob, who swore he hated anything gluten-free!
FAQ
Can I use fresh pumpkin instead of canned?
Absolutely! Just roast and puree fresh pumpkin for a more vibrant flavor.
Is there a vegan option for this pie?
Yes! Substitute eggs with flaxseed meal and use coconut cream instead of dairy.
How do I know if my pie is done?
The filling should be set but slightly jiggly in the center when you remove it from the oven.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Gluten-Free Pumpkin Pie
- Total Time: 1 hour 10 minutes
- Yield: Makes about 8 servings 1x
Description
Indulge in the warmth of autumn with this delectable gluten-free pumpkin pie. Featuring a creamy filling infused with aromatic spices and draped in a buttery crust, this dessert is sure to be the star of your holiday gatherings. Each bite delivers a perfect blend of flavors and textures, making it a delightful treat for everyone—gluten-free or not!
Ingredients
- 1 can (15 oz) pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup full-fat coconut milk
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 gluten-free pie crust (store-bought or homemade)
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, whisk together pumpkin puree, sugar, eggs, coconut milk, cinnamon, nutmeg, and ginger until smooth.
- Pour filling into the prepared gluten-free pie crust.
- Bake for 15 minutes at 425°F, then reduce temperature to 350°F (175°C) and bake for an additional 40-50 minutes until set.
- Cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
