The Perfect Gluten-Free Pumpkin Pie With a Flaky Crust

What kind of recipe is it?

Gluten-Free Pumpkin Pie is a delightful dessert that combines traditional flavors with a modern, allergen-friendly twist.

This dish features a rich, spiced pumpkin filling enveloped in a buttery, gluten-free crust, making it perfect for those with gluten sensitivities or celiac disease.

Its special characteristics include the use of alternative flours and natural sweeteners, ensuring a satisfying texture and flavor while accommodating dietary restrictions.

Ideal for fall gatherings, holidays, or simply enjoying a cozy slice at home, this pie appeals to anyone seeking a delicious, guilt-free treat.

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Ingredients

Ingredient	Quantity
Pumpkin puree	1 (15-ounce) can or 2 cups homemade
Gluten-free pie crust	1 (store-bought or homemade)
Brown sugar	3/4 cup
Granulated sugar	1/4 cup
Ground cinnamon	1 teaspoon
Ground ginger	1/2 teaspoon
Ground nutmeg	1/4 teaspoon
Ground allspice	1/4 teaspoon
Salt	1/2 teaspoon
Large eggs	2
Evaporated milk	1 cup
Vanilla extract	1 teaspoon
Whipped cream (optional)	For serving (as desired)

This list includes all necessary ingredients, ensuring a delicious and satisfying Gluten-Free Pumpkin Pie!

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Cooking Steps

1. Prepare your ingredients: Gather 1 can (425 g) of pumpkin puree, 1 gluten-free pie crust, 180 g (3/4 cup) of brown sugar, 50 g (1/4 cup) of granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, 1/2 teaspoon salt, 2 large eggs, 240 ml (1 cup) of evaporated milk, and 1 teaspoon vanilla extract.

2. Preheat the oven to 220 °C (425 °F) and position an oven rack in the lowest position to help the pie crust cook evenly.

3. Unroll the gluten-free pie crust into a 23 cm (9-inch) pie pan, confirming it’s pressed firmly against the bottom and sides. Crimp the edges as desired.

If using a homemade crust, verify it has chilled for at least 30 minutes prior to rolling out.

4. In a large mixing bowl, whisk together the brown sugar, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, ground allspice, and salt until well combined.

5. Add the 2 large eggs to the dry mixture and whisk until fully incorporated, followed by the 240 ml (1 cup) of evaporated milk and 1 teaspoon of vanilla extract. Mix until the batter is smooth and fully combined.

6. Pour the pumpkin filling into the prepared pie crust, confirming an even layer.

7. Bake the pie in the preheated oven on the lowest rack for 15 minutes. Then, lower the temperature to 175 °C (350 °F) without opening the oven door and continue baking for an additional 40-50 minutes.

The pie is done when the filling is set and a toothpick inserted in the center comes out clean, and the edges of the crust are golden brown.

8. Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours at room temperature. This cooling step allows the filling to further set and makes slicing easier.

9. Once cooled, the pie can be served with whipped cream if desired. Store any leftovers covered in the refrigerator.

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Variations

Chocolate Pumpkin Pie: Add 100 g (3.5 oz) of semi-sweet chocolate melted into the pumpkin filling for a rich chocolatey twist.
Vegan Pumpkin Pie: Substitute the 2 large eggs with 150 g (1/2 cup) of silken tofu blended until smooth, and use coconut milk in place of evaporated milk for a dairy-free version.
Maple Pecan Pumpkin Pie: Replace half of the brown sugar with 120 ml (1/2 cup) of pure maple syrup and top the pie with 100 g (1 cup) of pecans before baking for added texture and flavor.
Spiced Chai Pumpkin Pie: Incorporate 1 tablespoon of chai spice blend instead of the traditional spices for an aromatic twist, enhancing the seasonal flavor profile.

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Tips on plating and presentation

After exploring various delicious variations of pumpkin pie, it’s time to focus on how to present this delightful dessert.

I like to serve it on a colorful plate, ensuring the flaky crust shines. A dollop of whipped cream on top adds elegance.

Finally, sprinkle a dash of cinnamon or nutmeg for that extra flair. Your guests will be impressed, and it tastes even better!

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What other dishes can I pair it with?

While pumpkin pie shines on its own, it pairs beautifully with several other dishes that enhance the fall dining experience.

I love serving it alongside roasted vegetables, like Brussels sprouts or sweet potatoes, for a hearty touch.

A light salad with cranberries and nuts adds a revitalizing contrast, while whipped cream or a scoop of vanilla ice cream makes for a delightful finish.

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What drinks can I pair it with?

When it comes to drinks that pair well with gluten-free pumpkin pie, there are a few delightful options to contemplate.

I love enjoying a warm cup of spiced chai; its flavors complement the pie beautifully. A glass of apple cider, either warm or chilled, also works wonders.

For something stronger, consider a light red wine or a creamy cocktail to enhance the dessert experience.

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Frequently Asked Questions

Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?

Yes, you can definitely use fresh pumpkin instead of canned pumpkin puree. I’ve done it before, and it adds a wonderful, fresh flavor. Just make sure to cook and puree it well for smooth consistency!

How Long Does Leftover Gluten-Free Pumpkin Pie Last in the Fridge?

Leftover gluten-free pumpkin pie lasts about three to four days in the fridge if I cover it well. I always try to enjoy it within that time to keep its flavor and texture at their best.

Is This Recipe Suitable for Dairy-Free Diets?

Yes, this recipe’s suitable for dairy-free diets! I use plant-based alternatives, ensuring everyone can enjoy it. Just swap any dairy ingredients with your favorite dairy-free options, and you’ll have a delicious treat for all.

Can I Freeze the Gluten-Free Pumpkin Pie?

Yes, you can freeze the gluten-free pumpkin pie. I usually wrap it tightly in plastic and foil. When I’m ready to enjoy it, I thaw it in the fridge overnight for the best flavor.

What Gluten-Free Flours Work Best for the Crust?

I’ve found that a blend of almond flour and coconut flour works best for gluten-free crusts. Tapioca flour adds a nice chewiness, while oat flour can enhance flavor and texture in the mix. Try it!