Description
Our delicious Gluten Free Pumpkin Pie is made with real, simple ingredients and tastes just like a traditional Thanksgiving pumpkin pie!
Ingredients
Scale
Gluten Free Pie Crust:
- 1 cup 1-to-1 Gluten Free Baking Flour
- 1 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon xantham gum
- 1/2 cup butter, cut into small pieces (vegan butter works)
- 1/4 cup egg whites
- 1/2 tablespoon unsweetened almond milk
Pumpkin Pie Filling:
- 15oz can pumpkin puree
- 14oz can sweetened condensed milk
- 1 egg
- 1 1/2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- pinch of kosher salt
Instructions
- Combine Dry Ingredients: Add 1 cup flour, 1 teaspoon salt, 1/4 teaspoon baking powder and 1/4 teaspoon xantham gum to medium mixing bowl. Stir to combine.
- Cut in Butter + Wet Ingredients: Add butter and cut into the flour mixture with a fork or pastry cutter. In a separate bowl, whisk a 1/4 cup of egg whites and 1/2 tablespoon almond milk. Slowly add this egg white mixture into flour mixture, mixing as you go. Mixture will be sticky and wet, but use your hands to form it into a ball and it should calm down. If dough still seems extra wet, add additional flour 1 tablespoon at a time.
- Roll Out: Place the dough ball in between two sheets of wax paper and roll out to desired size and approximately 1/4 inch thick.
- Place in Pie Pan: Peel off the top layer of wax paper and then carefully flip over into your pie plate, making sure the pie plate is centered. Peel of the remaining wax paper. Gently help the dough fall down, pressing as needed, to mold the dough into the pie plate. Crimp the rim with your fingers so the edges are all even. Set aside.
- Prep Oven: Preheat oven to 375 degrees F.
- Make Pie Filling: Put the Pumpkin Pie ingredients in a large bowl. Whisk to combine – the consistency should be smooth. Pour the filling into the prepared pie crust and ensure it is spread out evenly.
- Bake: Place in oven, middle rack, and let bake 50-55 minutes or until a toothpick comes out clean.
- Cool + Serve: Remove and let cool completely before cutting. Serve with whipped cream (regular or dairy-free).
Notes
- Flour Substitution: I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour in my extensive testing for this recipe. So I can’t speak to whether other gluten-free flours would work or not.
- Measured Butter: I did not melt the dairy-free butter when measuring, I simply packed it down as best I could into the measuring cup.
- Wet Dough: Yes, the dough is more on the wet side (on purpose), through testing it seems to crumble less and be more pliable when it was more moist. If you get a patch of wet dough, simply add a teaspoon of flour to the area.
- Dairy-Free Pie Filling: just check out our incredible dairy free pumpkin pie.
- Store-Bought: of course you can also purchase a gluten-free pie crust, if you prefer.
- Storage: Store in an airtight container or cover with plastic wrap in the fridge for 4-5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 279
- Sugar: 25.7 g
- Sodium: 371.9 mg
- Fat: 12.1 g
- Carbohydrates: 37.9 g
- Protein: 5.8 g
- Cholesterol: 51 mg