Gluten-Free Pumpkin Pie with Plain Purée

Ingredients

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• 1 can (15 oz) pumpkin puree (not pumpkin pie filling) Shop
• 0.75 cup heavy cream or full-fat coconut milk Shop
• 2 large eggs (for the filling)
• 0.75 cup granulated sugar or coconut sugar (for the filling) Shop
• 1.5 tsp ground cinnamon Shop
• 0.75 tsp ground ginger Shop
• 0.25 tsp ground cloves Shop
• 0.5 tsp salt (for the filling)
• 1.5 cups gluten-free all-purpose flour blend (for the crust) Shop
• 0.5 tsp xanthan gum (omit if your GF flour blend already contains it) Shop
• 1 tbsp granulated sugar (for the crust) Shop
• 0.25 tsp salt (for the crust)
• 0.5 cup cold unsalted butter, cut into 1/2-inch cubes
• 1 large egg, cold (for the crust)
• 1 tsp fresh lemon juice
• 2-4 tbsp ice water

Instructions

1. 1 For the crust, whisk together the gluten-free flour blend, xanthan gum (if using), 1 tablespoon of sugar, and 1/4 teaspoon of salt in a large bowl. Cut in the cold butter with a pastry blender or your fingertips until most of it is the size of peas, with some larger flattened pieces. Whisk the egg with the lemon juice and 2 tablespoons of the ice water, drizzle it over the flour, and stir with a fork until the dough clumps, adding more ice water 1 teaspoon at a time only if it crumbles when squeezed. Press it into a disk, wrap, and refrigerate for at least 1 hour.
2. 2 Roll the dough between two sheets of parchment dusted with gluten-free flour into a 12-inch round. Peel off the top sheet, flip the dough into a 9-inch pie plate, peel off the second sheet, press any cracks together, trim the overhang to 1/2 inch, fold it under, and crimp the edge. Freeze the crust for 15 minutes while the oven heats to 425°F (220°C) with a rimmed baking sheet on the lowest rack.
3. 3 Whisk together the pumpkin puree, heavy cream or coconut milk, and 2 eggs in a medium bowl until smooth. In a small bowl, whisk together the 3/4 cup of sugar, cinnamon, ginger, cloves, and 1/2 teaspoon of salt, then whisk this into the pumpkin mixture until the filling is smooth and evenly colored.
4. 4 Pour the filling into the cold crust and set the pie on the hot baking sheet. Bake at 425°F (220°C) for 15 minutes to set the crust, then reduce the oven to 350°F (175°C) and bake for 30-40 minutes more, until the edges are set, the center still jiggles slightly, and a knife inserted 1 inch from the center comes out clean. If the crust edge browns too fast, cover it with a strip of foil.
5. 5 Cool the pie on a wire rack for about 2 hours, until it reaches room temperature and the filling has set, before slicing. Serve it then, or cover and refrigerate it right away, and refrigerate leftovers promptly after serving.

Tips & Notes

• Tip: Gluten-free pie dough tears easily. Roll it between two sheets of parchment dusted with gluten-free flour, and patch any cracks in the pie plate with dough scraps instead of rerolling.
• Tip: The pie is done when the edges are set and the center still jiggles slightly; it finishes setting as it cools.
• Substitution: Use canned 100% pure pumpkin, not pumpkin pie filling, which is already sweetened and spiced.
• Storage: Refrigerate the cooled pie, covered, for up to 4 days. Pumpkin pie is an egg custard, so refrigerate it once it has cooled and don't let it sit out for more than 2 hours.

Common questions