Gluten-Free Pumpkin Pie – your classic pumpkin pie recipe, but made gluten-free! This needs to be on your Thanksgiving dinner menu!
Gluten Free Pie Crust:
- 1 cup Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
- 1 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon Bob’s Red Mill Xantham Gum
- 1/2 cup butter (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 salt
Gluten Free Pie Crust:
- Combine: Add flour, salt, baking powder and xantham gum to medium mixing bowl. Stir to combine.
- Cut: Add butter and cut into the flour mixture with a fork.
- Combine: Add egg whites and almond milk to small bowl. Whisk for 30 seconds.
- Pour: Slowly pour egg white mixture into flour mixture, mixing as you go.
- Mix: Fully mix together. 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 a ball in between two sheets of wax paper and roll out to desired size. For pie crust roll out until dough is approximately 1/4 inch thick.
- Peel: Peel off the top layer of wax paper and then carefully flip over onto your pie plate making sure the pie plate is centered. Peel of the remaining wax paper.
- Form to Pan: 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.
- Preheat oven to 375 degrees F.
- Combine Pumpkin Pie ingredients into a medium mixing bowl. Whisk to combine – the consistency should be smooth.
- Pour out pumpkin pie filling into the prepared pie plate and ensure it is spread out evenly.
- Place in oven, middle rack, and let bake 50-55 minutes or until a toothpick comes out clean.
- Remove and let cool completely before cutting into and serving.
- Serve with whipped cream (regular or dairy-free).
- Flour Substitution: I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour in testing (extensively) this recipe so I can’t speak to whether other gf 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 and rub in.
- Dairy-Free Pie Filling: if you need a dairy-free pie filling then check out the filling in this recipe.
- Store-Bought: of course you can also purchase a gluten-free pie crust if you prefer.
- Storage: Store in an air-tight container in the fridge for 4-5 days.
Keywords: gluten free pumpkin pie