Gluten free pumpkin pie is just as good (if not better) then a typical pumpkin pie. It is also an easy pie recipe to make. Somehow I became the pumpkin pie expert in our family. I don't know exactly how that happened… I seem to remember one Thanksgiving many years ago my Grandmother loved the pie I made. After that I was required to make one every year! This pie recipe has been updated and refined year after year.
A pumpkin pie crust is typically made with wheat flour but this pie is make with a simple almond flour crust, making it gluten free. There is no rolling required so it's quick and easy to put together.
You can mix together this pie filling in a bowl with a whisk, a food processor, a vitamix or a hand mixer – whatever you prefer.
Gluten Free Pumpkin Pie
- Preheat oven to 350 degrees.
- Mix all ingredients together and press into a 9″ pie plate.
- Bake for 10 minutes or until lightly browned. Let cool before filling.
- Next, mix together the filling.
- Preheat oven to 425°.
- Add all filling ingredients to a bowl and mix with a mixer or a whisk until blended well.
- Pour the filling batter into the pre-baked pie crust.
- Bake in oven for 15 minutes at 425° then reduce temperature to 350° and bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Gluten Free Pumpkin Pie Tips
- If you have extra filling that will not fit in your pie crust (sometimes this happens to me). bake it in a ramekin. It comes out like a pumpkin custard and it's quite delicious on it's own (or with whipped cream on top).
- Serve this pie with whipped cream or vanilla ice cream for a real treat.
- You can also bake this in a square or rectangle baking dish and cut into squares. Press the crust into the bottom of the pan only. Refrigerate before cutting.
- Canned pumpkin or a roasted whole sugar pumpkin both work great in this recipe. If you use a whole pumpkin, roast it and puree it before adding to the pie filling recipe.
Find more gluten-free recipes on this page.
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