Easy Gluten-Free From Scratch Pumpkin Pie

It’s that time of year and Thanksgiving is fast approaching, which means it’s time to start thinking about all those yummy dishes you need to make. My all time favorite thing about Thanksgiving is the pie. That’s why a good gluten free pumpkin pie is high priority around here.

There is just nothing better then sitting around a table with friends or family enjoying a nice homemade slice of pumpkin pie with a dollop of fresh whipped cream on top.

My mouth is watering just thinking about it!

Now in order to make a good gf pumpkin pie, you have to have a good gluten-free pie crust. I have tried many different pie crusts before getting this crust exactly to my liking. It is the best gluten free moist flaky crust that I have ever found!

I have shared my favorite gluten free pie crust in a previous blog post and I use this same recipe for all my pie needs! In fact, I even use that exact recipe in my chicken pot pie recipe as well. It is just that good!

Let’s talk about what’s in the pie.

The ingredients you use to make your dishes will determine how healthy the product actually is. What I mean by that is when you change simple ingredients out, you can actually make a not so healthy dish, pretty healthy.

My rule of thumb in my kitchen is Whole Foods. That means ingredients in their rawest form.

This pie is not like a traditional pumpkin pie because I have swapped out some simple ingredients to make it healthier. But don’t fret because it tastes just as good!

I like to substitute brown sugar for raw honey and evaporated milk or condensed milk for raw cream. A lot of times the changes are small but they do make a big difference!

Now the biggest change I do in my pumpkin pie is I use an actual pumpkin. You can just buy a can of pumpkin puree at the store but the taste of a raw pumpkin cooked down to make a pie is mouth watering!

How to start with a raw pumpkin.

When you are starting with a raw pumpkin there are two things to remember.

1. You can’t just use any ol’ pumpkin. It needs to be an actual pumpkin pie pumpkin. Otherwise it won’t be very sweet. The variety that I like to use are sugar pie pumpkins, winter luxury pie pumpkin, or Fortuna pumpkins. I either grow them in my garden or I will trade with neighbors who have them. You can also go to a local pumpkin patch and ask for these varieties to see if they have them.
2. You want to properly cure your pumpkin to maximize your sweetness. All this means is when you harvest your pumpkin, you want to bring it inside and let it sit on your counter for at least 3 weeks before cooking it. It will get sweeter as it sits. If you have ever cooked a pumpkin pie pumpkin and it wasn’t sweet, it likely wasn’t cured properly.

How to cook my pumpkin for puree?

Once your pumpkin has properly cured you are ready to cook it and make a pie!

First, remove the stem of your pumpkin by banging it on the side of your counter to pop it off (see video for how I do this).

Next, place your whole pumpkin on a baking sheet and using a sharp knife make a 2″ vent hole in the side of pumpkin. Bake in a 400 degree oven for 30-1 hour. The length of time will depend on the size of the pumpkin. You know it is done when you can stick a knife in the pumpkin with no resistance.

Take your pumpkin out of the oven and let it cool completely so it is easy to handle.

Gently pull all the skin off the pumpkin, open it up and scrape out the seeds. Take the pumpkin pulp and use either a blender, food processor, or immersion blender to blend until smooth. Now you have pumpkin purée to use in your pie recipe!

If you don’t have a whole pumpkin, simply buy a can of pumpkin purée from the store to use in your pie recipe.

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Ingredients:

For the pumpkin filling:

• 2 cups pumpkin puree (use fresh pumpkin or canned)
• 3/4 cup honey
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 TBSP pumpkin pie spice
• 3/4 cup heavy cream (I like to use raw)
• 3 eggs (at room temperature and lightly beaten)

For the pie crust:

• 3 3/4 Cup All purpose Gluten-Free Flour (or regular if you don’t need to be gluten free) I use my homemade blend I share in my Gluten Free Homestead Pantry e-book but also recommend Cup 4 Cup. Make sure to add xanthan gum if your blend doesn’t have it in it.
• 1 TBSP Sugar or honey
• 1/2 TBSP Salt
• 1/2 tsp Baking Powder
• 1 1/2 Cups Very Cold Butter
• 2/3 Cup Ice Water
• 2 TBSP Sour Cream I will also use plain yogurt
• 1 tsp Apple Cider Vinegar

Gluten-Free Pumpkin Pie Recipe Instructions:

1. Start by making your pie crust. Add the flour, sugar (if using honey add it in when you add in the sour cream/yogurt), salt, and baking powder to a large bowl.
2. Cut your butter into cubes and add to your dry ingredients. Use a pastry cutter or two butter knives to cut your butter into your flour mix until your have small pea size pieces.
3. Add in the sour cream or plain yogurt, apple cider vinegar, and half the water. Mix with a wooden soon or hands. Add more water as needed until you have a dough ball. You don’t want to add the water too quickly or you risk your dough being too sticky to work with.
4. Roll your gluten-free pie dough out on a well floured surface.
5. Butter a pie pan and place your rolled out crust in. Pinch the sides all the way around to make a pretty design on your crust.
6. Set aside while you make the filling.

Making the pumpkin pie filling:

1. In a medium mixing bowl, add the pumpkin puree, honey, vanilla, salt, and pumpkin pie spice. Mix all ingredients well.
2. Gently pour in the cream and the eggs. Mix until all is well combined. Do not over mix!
3. Pour your mixture into your prepared gluten free pie crust.
4. Cover the edges of the crust with a pie shield or pieces of tin foil to prevent them from burning.
5. Bake for 30 minutes at 375 degrees.
6. Remove the foil or pie shield and bake for another 35 to 40 minutes or until the center of your pie comes out clean when a butter knife is inserted.
7. Let pie cool completely on a wire rack.
8. Serve with a nice dollop of whipped cream on top of the pie!
9. Store the leftover pie in the fridge.

Watch how I make this gluten-free recipe here!

Whether you are new to eating gluten free or a veteran you should never have to sit around your thanksgiving table and feel sad that you can’t eat the food. Coming together as a family around a table is important and food should not stand in the way.

There is life after gluten and you can still eat all your favorite dishes, you just may need to change a few things!

Thanksgiving Favorite Recipes:

Gluten Free Green Bean Casserole

Pumpkin Spice Coffee Creamer

Gluten Free Dinner Rolls