The Best Pumpkin Pie (with Homemade Flaky Gluten Free Crust)

Pumpkin Pie with the flakiest homemade gluten free pie crust! Pumpkin pie is a Thanksgiving classic and one of my favourites to serve at the holidays. The filling is smooth, custardy and packed with seasonal spices.

Gluten Free Pumpkin Pie, sliced on white plate and wood table

Using a few professional pastry chef tips and tricks, this recipe will walk you through step-by-step on how to make the best gluten free pumpkin pie for the holidays.

What Makes This Gluten Free Pumpkin Pie the Best?

  1. No evaporated milk or sweetened condensed milk. This may be controversial as most traditional pumpkin pie recipes include evaporated milk or sweetened condense milk. I personally like to control the sweetness in my recipes and have found that when I use either sweetened milk options, the balance is always off. This recipe gets its sweetness from plain old granulated sugar which does the job just fine.
  2. Caramelized Pumpkin Puree. The pumpkin puree is cooked in a saucepan on the stove for a few minutes. This process caramelizes the pumpkin puree, while also removing some of the moisture. The results are a pie crust that stays extra flakey and a filling packed with caramelized flavour.
  3. Homemade Flakey Gluten Free Crust. No one will be able to tell that this homemade flakey pie crust is gluten free! Being able to make one dessert that everyone can share around the table, gluten free or not, is always my goal when developing recipes. This crust is so flaky and tender that it will have all your non-gluten free friends and family asking for seconds.
Gluten Free Pumpkin Pie, whole pie on wood table with orange candle

Tips for making Homemade Flaky Gluten Free Pie Crust

  1. Use REALLY cold butter. The key to creating extra flaky, tender pie crust is making sure the butter stays as cold as possible until it goes in the oven. My pro tip to achieve this is to scale the amount of butter needed for the recipe and place it in the freezer for a minimum of 20 minutes. Then, using a box grater, grate the frozen butter and then place it back into the freezer until needed. This guarantees cold butter for our dough that is the perfect side.
  2. Chill the dough. Once the dough is made, it needs to rest in the fridge for 30 minutes. This allows the gluten free flours to absorb the moisture from the butter and water. It will also become much firmer and easier to roll out. Note: if you leave the dough in the fridge for too long it will be too firm to roll out. If this happens, allow the dough to rest at room temperature for 5-10minutes before you start rolling.
  3. Use plastic wrap. When rolling out this gluten free pie crust it can be delicate and sticky. Avoid using extra flour as this will dry out the crust. Instead place the dough between two sheets of plastic wrap. This will allow you to use the plastic wrap on the bottom to transfer the rolled dough to the pie dish without any tears.
  4. Freeze the crust. To ensure the dough holds its shape while also having the flakiest texture, the crust needs to be frozen before baking. Once the dough is rolled out, transferred it to the pie plate, then frozen for a minimum of 2 hours before parbaking.
  5. Don’t forget to parbake the crust. parbaking (partially baking) the crust from frozen is not only going to help the dough keep its shape, but will ensure the bottom is thoroughly baked and golden.
Gluten Free Pumpkin Pie, whole pie sliced, on wood table with white plates and gold forks

Tips for making Pumpkin Pie Filling

  1. Use canned pumpkin puree. While fresh pumpkin is usually your best bet when it comes to flavour, it will let you down in texture. Fresh pumpkin is really stringy and can be difficult to achieve the smoothness we are looking for in a pumpkin pie.
  2. Pre-cook the pumpkin puree. This is not a step you want to skip. It only takes 10 minutes of cooking the pumpkin puree on the stovetop over medium-high heat to achieve a lovely caramelized flavour. We are also looking to evaporate some of the moisture from the pumpkin to help ensure the pie doesn’t get a soggy bottom.
  3. Remove Bubbles. Sometimes after whisking the eggs, cream and milk together there will be frothy bubbles floating on top. Its best to remove the bubbles otherwise they will add unwanted air into our pumpkin pie. This will ruin the smooth, creamy texture and make the top of our pie bumpy. Just use a spoon to skim the bubbles away before stirring in the pumpkin puree.
  4. Allow some jiggle. You want to bake the pie until it is set and puffed up around the edges but still has some jiggle in the middle. Once removed from the oven, the pie will continue to bake from the residual heat. Pulling the pie out when it still has some movement means the texture will be silky and custardy once it’s cooled.
Gluten Free Pumpkin Pie, sliced on white plate with whipped cream

What’s the difference between canned pumpkin puree and pumpkin pie filling

Both canned pumpkin puree and pumpkin pie filling are usually sold side by side in grocery stores but there is a pretty big difference. Most recipes tend to use canned pumpkin puree because you have more control over the level of sweetness and spice.

Canned pumpkin or pumpkin puree is 100% pumpkin flesh that has been cooked and blended until smooth. There are no additional spices or sweeteners added.

Pumpkin Pie Filling is pumpkin puree that has been flavoured with spices such as cinnamon, ginger, clove, allspice, and nutmeg, along with sweetners.

Both are great products, just make sure you are using the correct one for whatever recipe you are following.

How to make Pumpkin Pie with a Homemade Flaky Gluten Free Pie Crust…Like a Pastry Chef

Lets get baking! (Step-by-Step Instructions)

Mis en Place

Going back to the Kira Bakes Gluten Free Pastry Principals, this is always our first step when baking as it not only helps ensure accuracy during the mixing process, but it also makes the whole baking process a lot more relaxing and enjoyable. It’s a win/win!

If I’ve said it 100 times, I’ll say it again. Measuring ingredients by weight not volume is the magic sauce to gluten free baking! I always do my best to provide the cup (volume) measurements where possible. If you are going to measure by volume, click this link for tips on the correct way to measure by volume.

Scale the following ingredients

Homemade Flaky Gluten Free Pie Crust Ingredients:

Note: This recipe yields enough gluten free pie dough for two single 9 inch crusts. You can either double the pumpkin pie filling recipe and make two 9 inch pumpkin pies, or freeze the second pie dough for the future.

350g or 2 1/2 cups Gluten Free Flour Blend with xanthan gum (This recipe is tested with Cup4Cup and Bob’s Red Mill Gluten Free 1-to-1 Baking Flour)

2 tbsp Granulated sugar

1 tsp tsp Kosher salt

250g Unsalted butter (frozen/grated)

1 tsp Apple cider vinegar

3-5 tbsp Ice water

1 Egg white (US large) *This is for the crust egg wash. Don’t add this to the pie dough.

Pumpkin Pie Filling

450g or 15oz Pumpkin puree

175g or 3/4 cup Granulated sugar

2 1/4 Pumpkin spice mix (1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg) Alternatively you use a store bought pumpkin spice blend

1/2 tsp Kosher salt

2 Eggs (Large US)

250ml or 1 cup Heavy cream

125ml or 1/2 cup Whole milk

Prepare the equipment

  • Small heavy-bottomed saucepan
  • Silicon Spatula
  • Large mixing bowl x2
  • Whisk
  • Box Grater
  • Pie weights or dried beans/rice
  • One, 9 1/2 to 10-inch deep dish pie plate
  • Large Sheet Pan
  • Parchment paper
  • Plastic wrap
  • Cooling rack

Method

Homemade Flaky Gluten Free Pie Crust (this recipe makes two single 9″ pie crusts)

Step 1 – Making the Pie Dough

Using a box grater, grate the frozen butter.

In a large bowl, whisk together the gluten free flour, granulated sugar, and salt. Add the grated butter, and toss lightly with a fork or with your hands.

Add the apple cider vinegar and 2-3 tbsp of ice water. Using your hands, bring the dough together until it forms a shaggy ball. If the dough isn’t coming together add an additional 1-2 tbsp of ice water.

Pastry Chef Tip: to test the dough, squeeze a small amount of dough in your hand; if it doesn’t hold together, add more ice water.

Separate the dough into two pieces and press them into flat discs. Wrap tightly in plastic wrap and refrigerate for approx 30 min. If you are only making one pie, freeze the second disc for up to 1 month.

Step 2 – Shaping the Pie Dough/Lining Pie Dish

  1. Once the dough has firmed up in the fridge, place the pie dough between two sheets of plastic wrap.
  2. Lightly dust the dough with gluten free flour or starch.
  3. Roll from the centre, outwards until the dough circle is 1 inch larger than the pie dish or a thickness of approx 3mm or 1/8 of an inch.
  4. Remove the top layer of plastic wrap and gently flip the dough into the pie dish (plastic wrap will be on the outside) and press the dough so it fits the pan.
  5. Remove the plastic wrap and trim the edges, leaving a 2.5 cm or 1 inch overhang and fold edges under. Using your thumb or a fork to crimp the edges.
  6. Freeze for a minimum 30 minutes.

Step 3 – Parbaking

Remove the dough from the freezer and line with parchment paper or aluminum foil, leaving some overhang. Pour in the pie weights (dried beans and uncooked rice works as well), making sure the weights are evenly distributed around the pie dish. Bake for 20-25 minutes or until crust is just starting to brown. Carefully remove the parchment and weights. Brush the inside of the crust and the edges beaten egg whites. Place the crust back in the oven for 5-10 minutes. Transfer to a wire rack and let cool.

Note: After cooling, If you used dried beans you can reuse them again as pie weights in the future.

Pumpkin Pie Filling

Step 1

In a small saucepan over medium heat, cook the pumpkin puree for 8-10 minutes. stirring occasionally so not to burn the bottom. Remove the saucepan from the heat and add the granulated sugar, pumpkin spices and salt. stir until well combined and allow to cool for 5 minutes.

Step 2

In a large mixing bowl whisk the eggs, heavy cream and whole milk until pale and frothy. If there is a layer of bubbles over the mixture, use a large spoon to skim off some of the bubbles.

Step 3

Add the cooled pumpkin puree to the egg mixture and stir with a silicon spatula or large wooden spoon until well combined.

Optional Pastry Chef Tip: You can strain the pumpkin pie filling before adding it to the par-baked crust. This will remove any lumps or eggy bits, if any.

Step 4

Pour the pumpkin pie filling into the parbaked crust. Place the pie on a baking sheet and bake at 350F/175C for 45-50 minutes or until the edges are puffed up and set, and the centre has a slight jiggle. The residual heat from the pie dish will finish cooking the filling.

Allow the pumpkin pie to cool on a wire rack at room temperature for approx 2-3 hours before transferring it to the fridge to set.

Storing Gluten Free Pumpkin Pie

Baked gluten free pumpkin pie will keep in the fridge for up to 4 days. Pumpkin pie should be cooled completely on a cooling rack, then wrapped in plastic wrap before refrigerating.

You can also freeze baked pumpkin pie for up to 1 month. To defrost the pumpkin pie, allow it to defrost in the fridge for a minimum of 12 hours or overnight. I don’t recommend defrosting the pie at room temperature as it will produce too much moisture, making the crust soggy.

I prefer to serve my pumpkin pie chilled, but if you want to heat reheat it before serving simply cover the pie with aluminum foil, place on a sheet pan and bake at 350F/175C or approx 10-15 minutes.

 

Gluten Free Pumpkin Pie, whole pie on wood table with napkin and gold forks

Gluten Free Pumpkin Pie Q&A

Question: Is Pumpkin Pie Filling Gluten Free?

Not always. Traditional pumpkin pie often contains flour to help thicken the filling.

This specific recipe for pumpkin pie filling does not have any flour or other ingredients that contain gluten, so it is safe for anyone who is celiac or can’t tolerate gluten.

Question: Why did my pumpkin pie crack?

Cracks in pumpkin pie are usually due to over baking or baking at too high of a temperature. Pumpkin pie filling is similar to custard in that it has a high proportion of eggs in the mixture. When the egg proteins get too hot or bake for an extended period of time the proteins tighten up and bind together. the result are cracks in our pumpkin pie.

Question: Why is the bottom of my pie soggy?

Pumpkin pie that has a soggy bottom is likely due to the filling being too wet or not par-baking the crust long enough. This recipe requires the pumpkin puree to be pre-cooked in a saucepan as it removes much of the pumpkins moisture. If this step was skipped, it could be the reason for a soggy bottom. The other reason may be that the crust didn’t bake long enough during the par-bake. Par-baking the crust helps to set the crust before the wet filling is poured in and also ensure the crust will be fully baked at the same time as the filling.

Print
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Gluten Free Pumpkin Pie slice on white plate with gold fork

The Best Pumpkin Pie (with Homemade Flaky Gluten Free Pie Crust)


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5 from 1 review

Description

Pumpkin Pie with the flakiest homemade gluten free pie crust! Pumpkin pie is a Thanksgiving classic and one of my favourites to serve at the holidays. The filling is smooth, custardy and packed with seasonal spices. This recipe will walk you through step-by-step on how to make the best gluten free pumpkin pie for the holidays.


Ingredients

Units Scale

Homemade Flaky Gluten Free Pie Crust (this recipe makes two 9″ single pie crusts)

  • 350g or 2 1/2 cups Gluten Free Flour Blend with xanthan gum (This recipe is tested with Cup4Cup and Bob’s Red Mill 1 to 1 Baking Flour.
  • 2 tbsp Granulated sugar
  • 1 tsp tsp Kosher salt
  • 250g Unsalted butter (frozen/grated)
  • 1 tsp Apple cider vinegar
  • 35 tbsp Ice water
  • 1 Egg white (US large) *This is for the crust egg wash. Don’t add this to the pie dough

Pumpkin Pie Filling

  • 450g or 15oz Pumpkin puree
  • 175g or 3/4 cup Granulated sugar
  • 2 1/4 Pumpkin spice mix (1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg) Alternatively you use a store bought pumpkin spice blend
  • 1/2 tsp Kosher salt
  • 2 Eggs (Large US)
  • 250ml or 1 cup Heavy cream
  • 125ml or 1/2 cup Whole milk

Instructions

Homemade Flaky Gluten Free Pie Crust (this recipe makes two 9″ pie crusts)

Step 1 – Making the Pie Dough

Using a box grater, grate the frozen butter.

In a large bowl, whisk together the gluten free flour, granulated sugar, and salt. Add the grated butter, and toss lightly with a fork or with your hands.

Add the apple cider vinegar and 2-3 tbsp of ice water. Using your hands, bring the dough together until it forms a shaggy ball. If the dough isn’t coming together add an additional 1-2 tbsp of ice water.

Pastry Chef Tip: to test the dough, squeeze a small amount of dough in your hand; if it doesn’t hold together, add more ice water.

Separate the dough into two pieces and press them into flat discs. Wrap tightly in plastic wrap and refrigerate for approx 30 min. If you are only making one pie, freeze the second disc for up to 1 month.

Step 2 – Shaping the Pie Dough/Lining Pie Dish

  1. Once the dough has firmed up in the fridge, place the pie dough between two sheets of plastic wrap.
  2. Lightly dust the dough with gluten free flour or starch.
  3. Roll from the centre, outwards until the dough circle is 1 inch larger than the pie dish or a thickness of approx 3mm or 1/8 of an inch.
  4. Remove the top layer of plastic wrap and gently flip the dough into the pie dish (plastic wrap will be on the outside) and press the dough so it fits the pan.
  5. Remove the plastic wrap and trim the edges, leaving a 2.5 cm or 1 inch overhang and fold edges under. Using your thumb or a fork to crimp the edges.
  6. Freeze for a minimum 30 minutes.

Step 3 – Parbaking

Remove the dough from the freezer and line with parchment paper or aluminum foil, leaving some overhang. Pour in the pie weights (dried beans and uncooked rice works as well), making sure the weights are evenly distributed around the pie dish. Bake for 20-25 minutes or until crust is just starting to brown. Carefully remove the parchment and weights. Brush the inside of the crust and the edges beaten egg whites. Place the crust back in the oven for 5-10 minutes. Transfer to a wire rack and let cool.

Note: After cooling, If you used dried beans you can reuse them again as pie weights in the future.

Pumpkin Pie Filling

Step 1

In a small saucepan over medium heat, cook the pumpkin puree for 8-10 minutes. stirring occasionally so not to burn the bottom. Remove the saucepan from the heat and add the granulated sugar, pumpkin spices and salt. stir until well combined and allow to cool for 5 minutes.

Step 2

In a large mixing bowl whisk the eggs, heavy cream and whole milk until pale and frothy. If there is a layer of bubbles over the mixture, use a large spoon to skim off some of the bubbles.

Step 3

Add the cooled pumpkin puree to the egg mixture and stir with a silicon spatula or large wooden spoon until well combined.

Optional Pastry Chef Tip: You can strain the pumpkin pie filling before adding it to the par-baked crust. This will remove any lumps or eggy bits, if any.

Step 4

Pour the pumpkin pie filling into the parbaked crust. Place the pie on a baking sheet and bake at 350F/175C for 45-50 minutes or until the edges are puffed up and set, and the centre has a slight jiggle. The residual heat from the pie dish will finish cooking the filling.

Allow the pumpkin pie to cool on a wire rack at room temperature for approx 2-3 hours before transferring it to the fridge to set.

Storing Gluten Free Pumpkin Pie

Baked gluten free pumpkin pie will keep in the fridge for up to 4 days. Pumpkin pie should be cooled completely on a cooling rack, then wrapped in plastic wrap before refrigerating.

You can also freeze baked pumpkin pie for up to 1 month. To defrost the pumpkin pie, allow it to defrost in the fridge for a minimum of 12 hours or overnight. I don’t recommend defrosting the pie at room temperature as it will produce too much moisture, making the crust soggy.

I prefer to serve my pumpkin pie chilled, but if you want to heat reheat it before serving simply cover the pie with aluminum foil, place on a sheet pan and bake at 350F/175C or approx 10-15 minutes.

Notes

Note: This recipe yields enough gluten free pie dough for two 9 inch pies. You can either double the pumpkin pie filling recipe and make two 9 inch pumpkin pies, or freeze the second pie dough for the future.

Recipe questions? I’d love to help!

Connect with me @kirabakesglutenfree or info@kirabakesglutenfree.com

Gluten Free Pastry Chef Kira McMullan, eating slice of cake

Ready to try another Gluten Free Recipe? Why not bake my Gluten Free Butterscotch Pecan Tarts or Gluten Free Key Lime Pie.



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