Gluten Free Pumpkin Pie
Just as delicious as regular pumpkin pie, but without the gluten so you can eat it too.
Equipment
1 9-inch (23 cm) pie dish or pie plate with 1.5 to 2-inch sides (standard size for this recipe)
2 Large mixing bowls
1 Whisk
Plastic wrap (for chilling dough)
Parchment paper (for rolling dough and lining crust)
1 Fork (to prick crust before blind baking)
Pie weights, dried beans, or baking beads (for blind baking crust)
1 Pastry brush (for applying egg wash)
1 Food processor or blender (for blending dates and filling ingredients)
1 Silicone spatula or spoon (for spreading filling)
1 Oven
Ingredients
Crust Ingredients
- 2 cups almond flour
- 1/2 cup cold butter cubed for dairy free use vegan butter or coconut oil
- 1/4 cup coconut sugar For sugar free or diabetic friendly use Monk fruit sweetener or granualted stevia
- 1 large egg room temperature
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp xanthan gum
- 3 tbsps ice-cold water
Filling Ingredients
- 1 425 g can pumpkin puree (not pumpkin pie mix)
- 1/2 cup coconut sugar for sugar free use Monk fruit or stevia
- 1/2 cup regular cream for dairy free use coconut cream
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 tsp xanthan gum
Instructions
Crust Instructions
- In a large mixing bowl, mix together almond flour, xantan gum, sweetener of choice salt, and cinnamon.
- Add cold vegan butter or coconut oil. Use a pastry cutter or your fingers to work into the dry ingredients until the mixture forms coarse crumbs.
- Beat the egg and mix it in until the dough begins to come together.
- Add ice-cold water, one tablespoon at a time, until the dough just holds together, if you need more water add a little bit at a time.
- Shape dough into a disc, wrap in plastic, and refrigerate for at least 1 hour.
- Let the dough sit at room temperature for 10–15 minutes, then roll out between parchment paper to fit a 9-inch pie plate.
- Transfer dough to pie dish and trim and shape the edges.
- Preheat oven to 175°C (350°F). Prick crust bottom with a fork and line with parchment paper. Add pie weights, dried beans, or baking beads.
- Bake for 15 minutes; remove weights and parchment. Brush crust with egg wash (1 egg yolk + 1 tbsp water).
- Bake an additional 5 minutes until lightly golden. Cool while you prepare the filling.
Filling Instructions
- Bake pumpkin with skin on, but seeds out, in the oven covered with foil until completely soft for about 1 hr. Or you can use canned pumpkin puree instead.
- If using fresh baked pumpkin, allow to cool, peel off the skin and process in the food rpocessor until a smooth puree forms.
- In a large bowl, whisk pumpkin puree and sweetener of choice until smooth.
- Add cream, eggs, vanilla, pumpkin pie spice, and salt; mix thoroughly.
- Sprinkle xanthan gum over mixture and whisk well to prevent lumps. This will help the texture of the pie once cooked.
- Pour filling into cooled, pre-baked crust and smooth the top.
- Bake at 175°C (350°F) for 40 minutes until filling is set but slightly jiggly (internal temp 79°C/175°F).
- Cool pie completely on wire rack before slicing and serving. Dollop some fresh cream on top if you like.
Notes
Calories and carbs are based if using raw sugar, carbs will be lower if using calorie free sweeteners like Monk fruit or stevia.
Nutrition
Calories: 381kcalCarbohydrates: 48gProtein: 8gFat: 11gSaturated Fat: 2gSodium: 320mgSugar: 19g
Tried this recipe?Let me know how it was in the comments below.