Gluten Free Pumpkin Pie Recipe (dairy-free)
The perfect, easy, allergen-free gluten free pumpkin pie with the perfect light and flaky homemade gluten free pie crust. Pretty much the perfect fall pie. But why wait? If you have a can of pumpkin puree, you probably have everything else you'd need to make this pie right now!
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Servings: 1 pie
Ingredients
- 2 large eggs or egg replacer
- 15 oz. pumpkin purée canned or fresh, cooked
- 1 cup milk not low fat (dairy or non-dairy vanilla flavor)
- 2 Tbs. melted butter or non-dairy substitute e.g. Earth Balance Buttery® Sticks
- 3 Tbs. bourbon or spiced apple cider
- 1 Tbs. lemon juice
- 2 Tbs. gfJules™ All-Purpose Flour
- 1/2 cup packed brown sugar OR coconut palm sugar
- 1/4 cup granulated cane sugar
- 1/2 tsp. sea salt
- 2 tsp. cinnamon
- 2 tsp. pumpkin pie spice or 1/2 tsp. nutmeg + 1/2 tsp. ginger + 1/8 tsp. cloves or allspice
- one uncooked prepared GF pie crust in a 10 inch pie plate (see recipe)
Instructions
- Preheat oven to 450º F.
- Prepare your pie crust in a 10 inch pie plate and butter or spray one additional ramekin.
- Mix together all liquid ingredients in one bowl and whisk together the dry ingredients in another. Slowly pour the dry ingredients in to the liquid bowl while stirring. Beat until totally combined.
- Pour into prepared pie plate, leaving at least 1/4 inch between the batter and the top of the pie crust. Pour any remaining batter into prepared ramekin(s). Smooth the top of the pie with a rubber spatula.
- Brush crust with egg wash (full egg, mixed + 1 Tbs. water) or milk or oil (to help the crust brown), then cover with pie crust covers for at least the first 30 minutes of baking -- longer if you're using decorative pie crust cut-outs like some I've pictured here which are quite thin and delicate, and therefore would be prone to over-cooking/burning if not covered.
- Bake at 450º F for 15 minutes, then reduce heat to 375º F and bake for 15 more minutes.
- Remove pie crust covers and brush the crust edges with egg wash, milk or oil again, then bake another 15 minutes, or until a knife inserted into the pie comes out clean. The middle should still be slightly jiggly, not totally firm. (~45 minutes total bake time)
- Turn off the oven but leave the pie inside the oven with the door cracked open so that the pie cools slowly for 20 minutes more; this will help prevent the custard from cracking and minimize shrinking.
Video
Notes
This recipe and 149 more easy, allergen-friendly recipes can be found in my latest book, Free for All Cooking.
Or grab my comprehensive Gluten Free Thanksgiving e-book with recipes, tips, brands and timelines for you to follow for a stress-free, delicious holiday!
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.