Gluten-Free Pumpkin Pie (Libby's)
This homemade gluten-free pumpkin pie is based on Libby's Famous Pumpkin Pie. This recipe is sure to bring back all the classic nostalgia of enjoying pumpkin pie at Thanksgiving! Made with a flaky crust using our perfect gluten-free pie crust recipe!
Servings: 10 servings
Ingredients
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon table salt
- 2 large eggs
- 15 ounces pure pumpkin purée
- 12 ounces evaporated milk
- 1 recipe for single crust gluten-free pie dough or store-bought unbaked crust
Instructions
- Preheat the oven to 425°F.
- In a small bowl, whisk together the brown sugar, granulated sugar, cinnamon, pumpkin pie spice, and salt. Add the eggs and whisk until well combined.
- Whisk in the pumpkin purée until smooth.
- Gradually stir in the evaporated milk.
- Roll out the pie dough and carefully place it into a 9-inch pie plate. Crimp the edges as desired.
- Pour the filling into the prepared crust.
- Bake at 425°F for 15 minutes. Then reduce the temperature to 350°F and bake for an additional 30-40 minutes. When the pie is done a toothpick inserted near the center will come out clean, the edges will be set, and the center will have only a slight jiggle.
- Allow the pie to cool on a wire rack for 2 hours before serving or refrigerating for later enjoyment.
Notes
- Bake in the center or lower third of your oven. Do not bake on the top rack. The excess heat will cause uneven baking.
- Use a pie shield or aluminum foil to cover the edges as soon as they are light golden brown and set. This will help to prevent your crust from over browning.
- Dairy-Free: 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.
