Gluten-Free Pumpkin Pie: Inspired By Libby's Recipe

Ingredients

1. Pumpkin Purée: Smooth and creamy, pumpkin puree forms the base of your pie. Use 100% pumpkin puree, not pumpkin pie filling. I prefer Libby's brand pumpkin purée. Use pumpkin purée to make gluten-free pumpkin snickerdoodles or gluten-free pumpkin cream pies!
2. Pie Dough: Use my flaky, gluten-free crust recipe or a store-bought option.
3. Eggs: These bind the ingredients together and contribute to the pie's structure, helping it set during baking.
4. Evaporated Milk: This is not the same as sweetened condensed milk, which contains sugar.
5. Brown Sugar: Adds depth and caramel-like sweetness to the filling, enhancing the overall flavor. Brown sugar is gluten-free and safe to use in your recipes. Make a delicious brown sugar syrup to make this brown sugar shaken espresso!
6. Granulated Sugar: Provides sweetness and balances the flavors in the pie, complementing the spices and pumpkin.
7. Cinnamon: A quintessential spice that infuses the pie with warmth and a classic autumn aroma. Cinnamon is gluten-free.
8. Pumpkin Pie Spice: A blend of spices, including cinnamon, nutmeg, cloves, and ginger, that elevates the pie's flavor profile with a harmonious mix of seasonal spices. To help use it up, make this homemade pumpkin spice sauce for pumpkin spice lattes!
9. Salt: Enhances the overall flavor by balancing the sweetness and spices in the recipe, ensuring a well-rounded taste.

*See recipe card below for full ingredient list and amounts.

Optional Variations

• Crustless Pumpkin Pie: Pour the filling into a greased 9-inch pie dish. Bake at 325°F for 55 to 60 minutes Serve with whipped cream!
• Graham Cracker Crust: Instead of a traditional pie crust, make a graham cracker crust with your favorite gluten-free graham crackers. Refer to this gluten-free turtle cheesecake recipe for how to make a graham cracker crust.
• Dairy-Free Pumpkin Pie Recipe: Prepare as noted, substituting an equal amount of full-fat canned coconut milk or coconut cream for the evaporated milk. For the pie dough, use Earth Balance Vegan Buttery Sticks and King Arthur Measure for Measure gluten-free flour.

How to Make Gluten-Free Pumpkin Pie

1. In a small bowl, whisk together the sugar, cinnamon, pumpkin pie spice, and a pinch of salt until well combined. Add the eggs to the dry mixture and begin to stir them in with a whisk.
2. Continue whisking until the mixture becomes smooth, ensuring there are no lumps.
3. Now, gently whisk in the pumpkin puree.
4. Incorporate it thoroughly into the mixture.

5. Gradually pour in the evaporated milk, whisking the mixture after each addition.
6. Whisk until the pumpkin mixture is smooth and set aside.
7. Roll out your pie dough and carefully fit it into a 9-inch pie plate. Crimp the edges as desired for a decorative touch.
8. Pour filling into the prepared crust and bake according to recipe instructions below.

How to Know When Pumpkin Pie is Done

There are several cues to look for to know your pumpkin pie is done and ready to pull from the oven. Keep in mind that the pumpkin custard will continue to cook as the pie cools.

1. The edges are set and the center has just a little jiggle to it, like a bowl of Jell-o.
2. Insert a toothpick or knife into the center of the pie. If it comes out clean, it's done.
3. Check the temperature in the center of the pie with a digital instant read thermometer. If it reads 175-180°F, it's done.

Choosing the Right Pie Plate

The choice of pie pan material for pumpkin pie ultimately comes down to personal preference and the specific results you desire. However, many bakers and experts have found success using glass or ceramic pie pans for pumpkin pies due to their heat-retaining properties, which can help ensure even baking and a nicely browned crust. These pans also offer a classic and attractive presentation when serving.

That said, metal pie pans can also work well for pumpkin pie, especially if you prefer a crisper crust and a slightly shorter baking time. They are particularly useful if you plan to partially or fully blind bake the crust before adding the filling.

Top Recipe Tips

• Bake in the center or lower third of your oven. Do not bake your pie on the top rack, the excess heat will cause uneven baking.
• Use a Pie Shield: If the crust starts to brown too quickly, cover the edges with a pie shield or aluminum foil to prevent burning.
• Cool before serving: Cool pumpkin pie at room temperature on a wire rack for at least 2 hours before serving. This allows the pie to fully set and makes it easier to cut clean slices.
• How to store pumpkin pie: Store pumpkin pie in the refrigerator, either covered with plastic wrap or in an airtight container. It will keep for 1-3 days.
• How to serve pumpkin pie:
  • Serve pumpkin pie either cold or at room temperature. It is safe to keep the pie at room temperature for up to 2 hours on the day of serving.
  • Top with a dollop of whipped cream or cool whip. Check out this post for gluten-free cool whip options and alternatives!
• How to Create Pie Crust Cutouts:
  • To create the pie crust pumpkins seen in these photos, purchase these pumpkin-shaped pie crust cutters.
  • Roll excess dough scraps into a thin layer, cut the desired shapes and then use the plunger to create the indents. Brush the cutouts with egg wash and sprinkle with turbinado sugar. Bake the cutouts on a parchment lined baking sheet at 425°F for 10-15 minutes. Check frequently and remove pieces as they become browned to your liking.

Recipe FAQs

More Gluten-Free Pumpkin Recipes

Try a homemade pumpkin spice latte or any of the wonderful baked goods below!