Gluten Free Pumpkin Pie
Pumpkin pie is one of those desserts that feels almost impossible to give up, and this version proves you absolutely don't have to. The crust comes together with a gluten free flour blend, cold butter, and just enough ice water — blind-baked until golden so it stays crisp and flaky under that silky filling. Speaking of the filling, it's a deeply spiced, custard-style blend of pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and cloves, enriched with heavy cream and eggs for that classic smooth, sliceable texture. The trick of baking low and slow at 325°F and pulling the pie while the center still has a gentle wobble is what keeps it from cracking or turning rubbery — patience really pays off here. Once it cools completely, you get clean, beautiful slices that hold their shape and taste every bit as good as the original. A dollop of whipped cream on top is optional, but honestly, why wouldn't you? This pie serves 8 and is the kind of showstopper that no one at the table will even think twice about.
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Learn more →Ingredients
8 servings
For the crust
- 1 ½ cups gluten free flour blend
- 1 tbsp granulated sugar
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
- 3–4 tbsp ice water
For the filling
- 1 can (15 oz) pumpkin puree
- ¾ cup packed light brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 3 large eggs
- 1 ¼ cups heavy cream
- 1 tsp vanilla extract
For serving
- whipped cream, for serving (optional)
Instructions
- 1
In a large bowl, whisk together the gluten free flour blend, granulated sugar, and 1/2 tsp salt. Add the cold butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- 2
Drizzle in 3 tbsp of ice water and stir with a fork until the dough just begins to come together, adding the remaining 1 tbsp water only if the dough is still crumbly. The dough should hold together when pressed but not feel wet or sticky. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
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