Low Histamine Gluten Free Pumpkin Pie

Total time3 hr 30 min

Prep time30 min

Cook time1 hr

A crisp, golden crust starts with a gluten free flour blend, worked into a tender dough and blind-baked until it turns pale gold at the edges. The filling comes together from pure pumpkin puree and a deep, comforting blend of cinnamon, ginger, nutmeg, and clove, whisked smooth for that classic autumn flavor everyone craves. Baked low and slow, it settles into a silky, custardy layer that holds a gentle wobble in the center right up until it's ready to come out of the oven. A long, unhurried cool on the counter lets it firm up into clean, bakery-style slices with no cracks or sunken centers. It's a dessert that keeps every bit of the cozy spice and pumpkin flavor you want on the table, made to fit comfortably into a low histamine spread this season.

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Ingredients

8 servings

For the crust

1 ½ cups gluten free flour blend
Bob’s Red Mill 1 to 1 Baking Flour Bob's Red Mill Baking Flour, 1 to 1, Gluten Free Good & Gather Gluten Free Flour Blend Gluten Free Flour Blend - 16oz - Good & Gather™
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
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
Ingredient note
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
½ tsp ground ginger
Ingredient note
Small amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe uses only a very small amount of ground ginger per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
¼ tsp ground nutmeg
Ingredient note
Low histamine diets often limit warming spices like nutmeg. The trace amount used here is likely tolerated. If you prefer to always avoid nutmeg, please tap it and change its rating to Red.
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)
Omit this
This ingredient likely doesn’t work for the diet.

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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