Gluten-Free Pumpkin Pie

Ingredients

• 1.5 cups certified gluten-free all-purpose flour blend 1.5 cups certified gluten-free all-purpose flour blend
• 0.75 cup granulated sugar or coconut sugar 0.75 cup granulated sugar or coconut sugar
• 0.5 cup cold unsalted butter, cut into cubes, or solid coconut oil 0.5 cup cold unsalted butter, cut into cubes, or solid coconut oil
• 1 tsp ice water 1 tsp ice water
• 1 can (15 oz) pumpkin puree (not pumpkin pie filling) 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
• 0.75 cup heavy cream or full-fat coconut milk 0.75 cup heavy cream or full-fat coconut milk
• 2 large eggs 2 large eggs
• 0.75 cup granulated sugar or coconut sugar 0.75 cup granulated sugar or coconut sugar
• 1.5 tsp ground cinnamon 1.5 tsp ground cinnamon
• 0.75 tsp ground ginger 0.75 tsp ground ginger
• 0.25 tsp ground cloves 0.25 tsp ground cloves
• 0.5 tsp salt 0.5 tsp salt

Instructions

1. 1

   To prepare the gluten-free crust, combine 1.5 cups of certified gluten-free all-purpose flour blend with 0.75 cup of granulated sugar and 0.5 tsp of salt in a large bowl. Cut in the cold butter or coconut oil using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces. Gradually add 1 tsp of ice water, one tablespoon at a time, mixing until the dough just begins to come together, being careful not to overmix. Press the dough evenly into the bottom and up the sides of a 9-inch pie plate. Chill the crust in the refrigerator for at least 15 minutes while you prepare the filling.

2. 2

   Preheat your oven to 425°F (220°C). While the oven heats, whisk together 1 can (15 oz) of pumpkin puree, 0.75 cup of heavy cream or coconut milk, and 2 large eggs in a medium bowl until smooth and well combined. This should take about 1-2 minutes.

3. 3

   In a separate small bowl, whisk together 0.75 cup of granulated sugar, 1.5 tsp of ground cinnamon, 0.75 tsp of ground ginger, 0.25 tsp of ground cloves, and 0.5 tsp of salt. Add this spice and sugar mixture to the pumpkin mixture and whisk until thoroughly incorporated and fragrant, about another minute. The filling should be a uniform orange color.

4. 4

   Pour the pumpkin filling into the chilled gluten-free pie crust. Carefully place the pie on a baking sheet to catch any potential drips. Bake in the preheated 425°F (220°C) oven for 15 minutes. This initial high heat helps to set the crust.

5. 5

   Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 20-25 minutes, or until the center of the pie is just set. A knife inserted near the center should come out clean, and the edges should appear firm. Allow the gluten-free pumpkin pie to cool completely on a wire rack for at least 2-3 hours before slicing and serving. The pie will firm up significantly as it cools, ensuring a perfect slice.

Nutrition (per serving)

Tips & Notes

• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
• Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
• Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.