Whether you are looking for a Holiday pie or a fall weather treat, this healthy gluten free pumpkin pie will keep you coming back for more!
Gluten Free Pumpkin Pie
Pumpkin pie was always a favorite growing up. Even into my adulthood, I would fill the house with the smell of pumpkins for days at a time as I baked sometimes 10+ pumpkin pies.
That all ended when I went gluten free sadly. Little did I know that it didn’t have to! It took me a few years to really figure out this gluten-free baking thing. I mean REALLY figure it out.
So much so that you won’t be able to tell that this pie is a healthy, gluten free version of the pumpkin pie you grew up with! And let’s not stop at pumpie pie. All our favorite pumpkin desserts deserve to be represented in our gluten free pumpkin dessert box!
Tools Needed
- Recipe ingredients (see below in the recipe card)
- Mixing Bowl
- Mixing Spatula
- Pie Plate
- Measuring Cups and spoons
How To Make Gluten Free Pumpkin Pie
For the Crust
Grease the pie pan with your oil of choice. In a medium bowl, combine gluten free flour, coconut flour, sweetener, salt, xanthan gum, cinnamon, and butter slices. Cut with a knife and fork until in small chunks and starting to combine with flour. Then use your hands to work it in a little more.
Add egg, vanilla and olive oil. Continue mixing with either a hand beater or a spatula. Roll into a large ball, cover, and refrigerate for at least 60 minutes.
Preheat oven to 350 degrees F. Press dough into pie pan so the bottom and sides are even thickness.
Poke holes in the bottom of the dough.
Bake for 18-20 minutes or until lightly golden brown, then set aside to cool.
For the Filling
Preheat oven to 325 degrees F. Combine all ingredients into a large mixing bowl. Using a hand beater, mix the ingredients well.
Pour the pie filling into your cooled pie crust and bake for 65-75 minutes until done. If you jiggle the pie and the center is really jiggly, then it is not done. A tiny amount in the very center is fine! I have found that baking times vary quite a bit, so just watch your pie starting around 60 minutes and check on it every 5 minutes.
Let the pumpkin pie cool to room temperature and serve with (optional) whipped cream!
Do I Need to Cool My Dough Before Baking?
If you want a flakier crust, then yes! It isn’t AS important in this recipe as we use cold butter, but our olive oil is room temperature and so we want that cooled.
It is a personal preference, but it is usually a good idea to go ahead and cool the dough since it won’t hurt anything!
Do I Need To Use Cold Butter For The Gluten Free Pie Crust?
Yes! I mean, you don’t HAVE to, but if you want a crust as beautiful as this one with the perfect consistency, then yes.
When you use cold butter, it creates steam as it bakes and delivers a flakier crust. You want that in this crust! Trust me!
If I ever use room temperature butter, then I make sure to cool the dough before cooking. We will discuss that more in a bit.
Does Pumpkin Pie Filling Contain Gluten?
That all depends on this filling. But if you make your own, as in this recipe, you can rest assured that it is most certainly gluten free!
Always check your ingredients when making gluten free pumpkin desserts because sometimes gluten can find its way into the oddest store bought ingredients.
Why Do Pumpkin Pies Crack?
Well, they don’t HAVE to crack. But when they DO crack it is often due to overcooking. It will also pull away from the edges a bit if overcooked.
Check out the beautiful gluten free pie below. Notice it did not pull away and it is not cracked. A perfectly cooked pumpkin pie will look just like this!
How do you know when it is done? Keep on reading!
How Jiggly Should Pumpkin Pie Be?
It should be just a tiny bit jiggly in the center. Not too much and not solid. If you wait until all the jiggles are gone, then most likely you’ve overcooked your pie.
I start checking my pie around 65 minutes and do the jiggle test. When just the very center only jiggles slightly, I know it is done!
How to Store Gluten Free Pumpkin Pie?
You will definitely want to store your pie in the refrigerator to keep it fresh as long as possible.
Depending on how much pie is left will determine if I transfer it to an airtight storage container or if I simply cover it and store it in the pie pan itself.
Either way, keep it cold after cooking!
Should Pumpkin Pie Be Served Warm or Cold?
The age old question, right?
Most people think pumpkin pie should be served cold. I tend to agree. But, I also like to enjoy a warm, fresh out of the oven pie.
If you do want to eat your pumpkin pie warm, I would suggest letting it sit to cool down a little first. This also allows it to continue forming its shape. A warm pie will be softer than a cold pie, so keep that in mind.
Other Gluten Free Pumpkin Desserts
Be sure to check out this low carb pumpkin cheesecake mousse or this gluten free pumpkin pudding! So many pumpkin options, so little time!
Gluten Free Pumpkin Pie
Ingredients
For the Crust
- 1 cup Gluten Free Flour Baking Mix (I use Bob's Redmill 1 to 1)
- 6 tablespoons cold butter, sliced
- 2 tablespoons coconut flour
- 1/4 cup granular sweetener
- 1/4 teaspoon pink Himalayan sea salt
- 1/8 teaspoon xanthan gum
- 1/8 teaspoon cinnamon
- 1 egg
- 1 teaspoon vanilla
- 2 tablespoons extra virgin olive oil
For the Pie Filling
- 2 large eggs
- 2 cups (or 15 oz can) Pumpkin Puree (canned pumpkin)
- 1/4 cup unsweetened almond milk
- 1/4 cup heavy whipping cream
- 2/3 cup powdered sweetener
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- 6 drops liquid stevia
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon sea salt
Instructions
For the Crust
- Grease pie pan with oil of choice (I use coconut oil).
- In a medium bowl, combine gluten free flour, coconut flour, sweetener, salt, xanthan gum, cinnamon, and butter slices. Cut with a knife and fork until in small chunks and starting to combine with flour. Then use your hands to work it in a little more.
- Add egg, vanilla and olive oil. Continue mixing with either a hand beater or a spatula.
- Roll into a large ball, cover, and refrigerate for at least 60 minutes.
- Preheat oven to 350 degrees F.
- Press dough into pie pan so the bottom and sides are even thickness.
- Poke holes in the bottom of the dough.
- Bake for 18-20 minutes or until lightly golden brown.
- Set aside to cool.
For the Filling
- Preheat oven to 325 degrees F.
- Combine all ingredients into a large mixing bowl.
- Using a hand beater, mix the ingredients well.
- Pour the pie filling into your cooled pie crust and bake for 65-75 minutes until done. If you jiggle the pie and the center is really jiggly, then it is not done. A tiny amount in the very center is fine! I have found that baking times vary quite a bit, so just watch your pie starting around 60 minutes and check on it every 5 minutes.
- Let the pumpkin pie cool to room temperature and serve with (optional) whipped cream!
