Pumpkin pie is a beloved dessert that brings warmth and comfort to any table, especially during the holiday season. For those of us who need to avoid gluten or are looking for healthier alternatives, I’ve crafted the perfect gluten-free pumpkin pie recipe that’s not only delicious but also free from refined sugars. We’ll be using natural sweeteners like coconut sugar and Medjool dates to create a perfectly balanced sweetness that complements the rich pumpkin flavor.
The Perfect Flaky Gluten-Free Pie Crust Recipe
Let’s start with the foundation of our pie – the crust. Getting a gluten-free pie crust right can be tricky, but with these tips, you’ll have a perfectly flaky and delicious base for your pumpkin filling.
Ingredients:
- 2 cups almond flour
- 1/4 cup tapioca starch
- 1/4 cup cold vegan butter, cubed
- 1/4 cup coconut oil, solid
- 1/4 cup coconut sugar
- 1 large egg, room temperature
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 tsp xanthan gum
- 2-3 tbsp ice-cold water
Instructions:
- In a large mixing bowl, whisk together the almond flour, tapioca starch, coconut sugar, salt, cinnamon, and xanthan gum.
- Add the cold vegan butter and solid coconut oil. Use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
- Beat the egg and add it to the mixture, stirring until a dough begins to form.
- Add ice-cold water, one tablespoon at a time, until the dough comes together. Great thing about almond flour is you can’t overwork the dough as it behaves differently to other flours.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- When ready to use, let the dough sit at room temperature for 10-15 minutes. Roll it out between two sheets of parchment paper to fit a 9-inch pie plate.
- Carefully transfer the rolled dough to the pie dish, trimming and crimping the edges.
- Chill the crust in the freezer for 15 minutes while you preheat the oven to 175°C (350°F).
- Prick the bottom of the crust with a fork and line with parchment paper. Fill with pie weights or dried beans or baking beads.
- Bake for 15 minutes, then remove the weights and parchment. Brush the crust with an egg wash (1 egg yolk mixed with 1 tbsp water) and bake for an additional 5 minutes until lightly golden.
- Allow the crust to cool while you prepare the filling.
The Creamy Pumpkin Pie Filling
Now, let’s move on to the star of the show – the pumpkin filling. This version is naturally sweetened and full of warm, comforting spices that make it the best pumpkin pie recipe you’ll ever taste.
Ingredients:
- 1 (425g) can pumpkin puree (not pumpkin pie mix)
- 1/2 cup coconut sugar
- 1/2 cup pitted Medjool dates, soaked in hot water for 10 minutes
- 1/2 cup full-fat coconut milk
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp finely ground ginger
- 1/2 tsp salt
- 2 tbsp tapioca starch
Instructions:
- Drain the soaked dates and add them to a food processor. Blend until they form a smooth paste.
- In a large bowl, whisk together the pumpkin puree, coconut sugar, and date paste until smooth.
- Add the coconut milk, eggs, vanilla extract, pumpkin pie spice, cinnamon, cloves, ginger, and salt. Mix well to combine.
- Sprinkle the tapioca starch over the mixture and whisk vigorously to prevent any lumps from forming.
- Pour the filling into the pre-baked crust, smoothing the top with a spatula.
- Bake at 175°C (350°F) for 50-55 minutes, or until the filling is set but still slightly jiggly in the center. The internal temperature should reach 175°F (79°C).
- Allow the pie to cool completely on a wire rack at room temperature, then refrigerate for at least 4 hours or overnight before serving.
Tips for the Perfect Gluten-Free Pumpkin Pie
- Ensure all ingredients are at room temperature for the best results.
- If the edges of your crust start to brown too quickly, cover them with a pie shield or strips of aluminum foil.
- For a dairy-free pumpkin pie, stick with the coconut milk option in the filling and use vegan butter or all coconut oil in the crust.
- You can make your own pumpkin puree, but canned pumpkin often provides more consistent results.
- For a crustless pumpkin pie option, simply pour the filling into a greased baking dish and bake as directed.
- Store the pie in an airtight container in the refrigerator for up to 3-4 days.
Serving Suggestions
This gluten-free pumpkin pie is delicious on its own, but you can elevate it with some simple toppings:
- Whip up some coconut cream and sweeten it with a touch of maple syrup for a dairy-free whipped topping.
- Sprinkle some crushed pecans or walnuts over each slice for added crunch.
- Serve with a scoop of your favorite dairy-free vanilla ice cream for an extra special treat.
Why This is the Best Gluten-Free Pumpkin Pie Recipe
- Flaky Crust: The combination of gluten-free flours and careful handling ensures a flaky, buttery crust that rivals any traditional pie crust.
- Perfectly Spiced Filling: The blend of pumpkin pie spice, cinnamon, cloves, and ginger creates a warm, comforting flavor that’s quintessentially autumn.
- Natural Sweeteners: By using coconut sugar and dates, we achieve a complex sweetness without relying on refined sugars.
- Versatility: This recipe can easily be adapted for various dietary needs, including dairy-free and vegan options.
- Texture: The creamy filling sets beautifully, providing the perfect contrast to the flaky crust.
Make-Ahead and Storage Tips
- You can make the pie dough up to 3 days in advance. Keep it wrapped in plastic wrap in the refrigerator.
- The fully baked pie can be made 1-2 days before serving. Cool completely, then cover with plastic wrap and refrigerate.
- For longer storage, you can freeze the baked and cooled pie for up to 1 month. Thaw overnight in the refrigerator before serving.
Final Thoughts
This gluten-free pumpkin pie is more than just a dessert; it’s a celebration of the fall season and a testament to the fact that dietary restrictions don’t have to mean sacrificing flavor or texture. Whether you’re serving it at your Thanksgiving table, bringing it to a holiday gathering, or simply enjoying it on a cozy autumn evening, this pie is sure to impress.
The combination of a flaky gluten-free crust, creamy pumpkin filling, and warm spices creates a dessert that’s not only good for you but tastes amazing too. It’s a recipe that you’ll want to make year after year, becoming a new favorite among your Thanksgiving desserts.
So next time you’re craving a classic pumpkin pie, give this gluten-free version a try. Whether it’s your first time making a gluten-free pie or you’re a seasoned baker, this recipe is designed to give you great results every time. Happy baking, and enjoy your delicious, homemade gluten-free pumpkin pie!
