Make this From Scratch Pumpkin Pie Your Family Won’t Even Know is Gluten Free

 

Who’s Ready for Gluten Free Pumpkin Pie? 

The holidays are always hard when you’re going from party to party. The sweets are hard to turn down and its even harder if you have to deal with allergies. It’s because of this, I started preparing all of our holiday sweets and bringing them to parties with us. Most of the time people can’t tell they’re gluten free and are shocked when I tell them it’s not a traditional pie. Making my own gluten free crust and pie doesn’t take that much longer than making it with a pre-made crust and I’ve found it has a better consistency than a lot of frozen crusts. 

Take control of your dessert this fall and enjoy your holiday favorites – let’s get back in the kitchen and make some delicious pumpkin pie! 

Gluten Free Pumpkin Pie

Ingredients: 

  • 2 cups Gluten free flour Mixture (I use Bob’s Red Mill 1 to 1 flour)
  • 1/2 cup Butter softened
  • 2 Tbsp Sugar
  • 1/2 tsp Sea Salt
  • 2/3 cup water
  • 1 egg

Directions: 

  1. In your mixer bowl combine your flour, sugar and sea salt. Add in your butter and mix on medium until the mixture just begins to crumble.
  2. Add in your egg and mix until well combined. Slowly add in your water 1 tablespoon at a time, until the dough begins to come together. Mix until combined.
  3. Separate into two dough balls and roll out to your desired thickness.
  4. Use like a regular pie crust for desserts or even pot pies!

Filling Ingredients:

  • 1 Gluten Free Pie Crust
  • 3/4 cup Sugar
  • 1/2 tsp Salt
  • 1/2 tsp ground Ginger
  • 1/4 tsp ground Cloves
  • 1/4 tsp Fresh Ground Nutmeg
  • 2 large eggs
  • 1 15 oz can of Pumpkin Puree or Puree a can of home canned pumpkin
  • 1 12 oz can of Evaporated Milk

Directions: 

  1. Preheat your oven to 425 degrees
  2. In a small bowl mix together your sugar and spices.
  3. In your large mixing bowl, combine your eggs and pumpkin. Once it’s a smooth consistency add in your sugar and spice mixture.
  4. With your mixer on low, slowly pour in your evaporated milk and beat until well combined.
  5. Pour your filling mixture into a prepared pie crust just below the crust edge. 
  6. Bake at 425 for 15 minutes. Reduce your temperature to 350 degrees and bake for an additional 40-50 minutes or until a toothpick comes out of the center clean.
  7. Place on cooling rack and allow to cool for at least an hour. Enjoy or refrigerate until your party!

Not ready for to go completely from scratch? Don’t worry you can pick up gluten free pie crusts at some local Kroger stores and find the mixes online. I tend to avoid too many store bought mixes because of the additives inside. But in a pinch it’s easy to find a pre-crust. The joy of making it from scratch is you can adapt the spices exactly how you want! When making my recipe recently I found I was out of ginger and swapped it out for cinnamon instead. 

News Reporter
Becky is an interior designer, an adjunct professor, a foodie, a product reviewer and a gluten free blogger in Detroit, Michigan. Becky is gluten free, and develops gluten free recipes for her home as well as her readers. The Week99er household is a clean eating and fresh household, and the site features gardening and how to do things from scratch. Becky is a self proclaimed kitchen goddess, a bee keeper and loves to travel.
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