Gluten-Free Pumpkin Pie

By
Biologist

Gluten-free pumpkin pie is one of the simplest and most satisfying desserts you can make for a gluten-free diet. Most recipes for pumpkin pie filling are naturally gluten-free, and a gluten-free pie crust is both easy and delicious to make from scratch or a mix.

Gluten-Free Pastry

Making delicious gluten-free pastry is easy, and you have a number of options. The wide variety of gluten- free flours and mixes available on the market make your choices virtually limitless. To get started, try the following basic recipe:

  • 1 cup coconut flour
  • 1/2 cup tapioca flour
  • 1/2 cup potato starch
  • 1/4 cup butter, shortening or lard
  • 1 egg, lightly beaten
  • 1 tablespoon white vinegar
  • 3 tablespoons ice water

Combine dry ingredients in a large bowl, and cut butter into pea-sized pieces using a pastry blender or two knives. Whisk egg, vinegar and water together and add to dry ingredients a little at a time, gently stirring as you go, until the dough forms a soft ball.

Press the pastry directly into pie plate using your fingertips. Pierce lightly with a fork and bake at 350 degrees Fahrenheit for 10 to 12 minutes before adding the filling.

Pastry Mixes

Bob's Red Mill Gluten Free Biscuit and Baking MixBob's Red Mill Gluten Free Biscuit and Baking Mix

Even if you are not a baker at heart, you can still make a delicious gluten-free pastry with no trouble at all. Try one of these easy mixes as a base for a simple, trouble-free pumpkin pie:

  • Bob's Red Mill Biscuit and Baking Mix: A ready mix that can be adapted to become a number of baked goods. The recipe for each application is provided on the package.
  • OrgraN All Purpose Pastry Mix: Vegan, organic, dairy free, egg free, gluten free and all natural, this mix works for numerous dietary restrictions.
  • Kinnikinnick Pastry and Pie Crust Mix: Free of gluten, eggs, dairy, nuts, sugar and yeast.

Gluten-Free Pumpkin Pie Filling

Because gluten-free pastry does not always lend itself well to a double-crust pie, an open-faced single crust pie like pumpkin is the perfect choice when you are baking for a special occasion and want to be certain of success, The rich smoothness of the pumpkin filling is the perfect accompaniment to a gluten-free pastry, which can sometimes be slightly drier and less flaky than a traditional flour pastry.

Making a gluten-free filling is the easy part. You can probably even use your favorite traditional family recipe without making too many adjustments to the mix. Simply be careful that all your ingredients come from gluten-free sources and be careful of cross contamination if you are not cooking in a totally gluten-free kitchen. Most standard pumpkin pie recipes are some variation of the following:

  • 2 eggs, lightly beaten
  • 2 1/2 cups cooked, mashed pumpkin
  • 3/4 cup brown sugar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoons ginger
  • 1/8 teaspoons cloves
  • 1 1/4 cup heavy whipping cream or table cream

Combine all ingredients and mix until smooth. Pour into a gluten free pastry shell and bake at 350 degrees Fahrenheit for 45 minutes to one hour. Pie is cooked when inserted toothpick comes out clean.

Once you become adept at making gluten-free pumpkin pies, the sky is the limit. Try lemon, blueberry, or apple pie, or even quiches and meat pies. Working with a gluten-free pastry takes about the same amount of practice as standard wheat pastry, but once you're comfortable with the medium you will find yourself looking for reasons to bake more pies!