Gluten-Free Pumpkin Pie tastes amazing! Cooked pumpkin, cinnamon and ginger star in this old-fashioned family recipe.
I was never a fan of pumpkin pie until I tasted my first bite of mother-in-law’s pumpkin pie. Mom always served this pie at Thanksgiving. Shortly after my husband and I were engaged, his mom invited me to Thanksgiving dinner. You all know how I love dessert! Well, not wanting to be rude or hurt mom’s feelings, I accepted a piece of this dessert when she offered it to me. One bite later and I was in pie heaven! Although I have had other custard pumpkin pies made from scratch, I had never tasted anything like this one.
My mother-in-law was an extraordinary lady. It seemed like there was nothing she could not do. She so was talented, creative and her baking was amazing! I felt so honored when she passed on her pumpkin pie recipe to me. The secret to this delicious gluten-free pie recipe is cooking the pumpkin until it is a bit dried out and carmelized.
While the pumpkin is cooking, I make the gluten-free pie dough and roll it out. One of my favorite things about this pie is the crust is rolled out thin, between 1/8 and 1/4th inch.
For a festive look, use remaining gluten-free pie dough (left over from trimming the edges) to make leaves to decorate the pie. Roll out the dough and dip mini maple leaf cookie cutters in gluten-free almond blend flour and cut out shapes. Using a toothpick, etch “vein lines” on leaves. Lightly brush the cutout leaves with water and sprinkle with sugar. On a parchment paper-lined baking sheet, bake leaves at 350° until golden. Remove from oven and cool. Arrange leaves around the pie’s rim or place in middle of pie.
Although Mom has been gone for many years, her sweet memory continues on with our Thanksgiving family tradition. As soon as the calendar turns over to November, I start counting the days until it is time to bake this yummy gluten-free pumpkin pie!
Gluten-Free Pumpkin Pie recipe makes THREE pies! I bake two and freeze the third. I tightly wrap the pie with Saran wrap and then aluminum foil. I love having a delicious gluten-free dessert in the freezer. If you have unexpected company or are short on time (or both) you have an awesome easy dessert to serve! This pie literally goes from the freezer to the oven to the table! Be sure to remove the aluminum foil and plastic wrap before baking!Print
Mom’s Gluten-Free Pumpkin Pie
Rich cream and spices help to make this old-fashioned pie simply divine! It is perfect for celebrating the holidays!
- Yield: 3 pies 1x
- 3 ½ cups canned pumpkin
- 1 ½ cups cane sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon sea salt
- 1 teaspoon ground ginger
- 4 eggs
- 2 cups half-and-half
- 1 cup whole milk
- 3 gluten-free pie crusts
- Preheat oven to 400°. Adjust oven rack to 6-inches above bottom of oven.
- Make three pie crusts. Roll out and line two 9-inch pie pans with pastry, pressing down to fit into angles. Trim off with scissors ½ inch beyond the pan rim. Turn overhanging dough under so the fold is even with the pan rim. Flute edge or crimp with fork. DO NOT PRICK THE PASTRY DOUGH. Chill pie crust dough in refrigerator for at least 30 minutes.
- Place pumpkin in a large saucepan. Over medium heat, cook and stir pumpkin until dried out and slightly caramelized. Remove from heat, cover with lid and keep hot. In a large bowl, mix the sugar, cinnamon, salt and ginger. Stir into the hot pumpkin, mixing thoroughly.
- In a separate bowl, beat eggs slightly. Stir in half-and-half and milk into egg mixture. Add to hot pumpkin mixture and stir until thoroughly blended. Pour immediately into chilled pastry-lined pans.
- Bake 30 to 45 minutes or until pastry is golden brown and only an inch circle in the middle of filling remains soft. Remove to wire rack for cooling. Allow to cool to lukewarm before slicing. Garnish with homemade whipped cream before serving.
Pour hot filling into cold crust and bake immediately. A perfectly baked pumpkin pie will have a glossy finish without cracks or a soggy crust. Short on time? Use your favorite gluten-free pie crust mix.
Thanksgiving would not be the same without Mom’s homemade pumpkin pie. Every year we go to friends’ to celebrate this holiday. I always bring this delicious gluten-free pie!
You might also enjoy these homemade gluten-free pie recipes: