Every year for Thanksgiving I’ve searched long and hard for a really good gluten-free pumpkin pie recipe, and I never really found “the one” – until recently! Thanks to Jenn Segal of Once Upon a Chef, her tried and tested pumpkin pie recipe was easily gluten-free adaptable.
And the best part? It tastes really similar to the pumpkin pie I grew up eating from Bakers Square! I hope you find time to make this recipe for Thanksgiving – your family will love you. I promise.
I’d love to see your creations so please tag me on Instagram and Pinterest via @fullasamother!
XO,
Jasmine
Pumpkin Pie (Gluten-free)
Ingredients
- For the crust:
- 1 ½ cups Bob’s Redmill Gluten-free 1-to-1 Baking Flour
- 1 tablespoon sugar
- ½ teaspoon salt
- ⅛ teaspoon baking powder
- 8 tablespoons cold unsalted butter cut into 8 pieces
- 4 tablespoons ice cold water
- For the filling:
- 1 15-oz can organic pumpkin puree
- 1 large egg
- 3 large egg yolks
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 tablespoons gluten-free flour
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 ¼ cup cashew or almond milk
- Dairy-free whipped cream for garnish
Instructions
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To make the crust, add the flour, sugar, salt, and baking powder into the food processor and pulse a few times to combine. Next add the butter, and pulse until you have coarse crumbs with lots of pea-sized clumps. Add half of the water, then pulse a few times to incorporate. Add remaining water and pulse until mixture is evenly moistened and crumbly.
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Dump the crumbly dough onto a clean flat workspace. Roll into a ball and flatten into a round disc. Dust additional flour on top and underneath dough to prevent it from sticking, then dust your rolling pin and begin to roll out the dough, rotating the dough after each roll to form a 13” circle.
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Carefully drape the dough over the rolling pin and transfer to a 9” deep dish pie pan (about 1 ½” deep). Gently press the dough inwards and patch up any cracks along the way with your fingers. Trim the edges beyond the lip of the pie pan, and crimp the rim of the pie dough to make a design along the edges.
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Place the pie pan into the freezer for 30-minutes.
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Prepare the filling in a large bowl, add eggs and whisk thoroughly to combine. Add pumpkin, sugars, flour, salt, cinnamon, and pumpkin pie spice, and whisk to combine. Last, add milk and whisk to combine and set aside.
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Preheat the oven to 375F and remove the pie crust from the freezer. Cover the pie crust with parchment paper, then add pie weights or dried beans on top of the parchment paper to prevent the dough from bubbling up. Bake for 20 minutes.
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Remove the pie crust from the oven and carefully remove the parchment paper and pie weights, then place the pie crust back in the oven, and bake for another 20 minutes.
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When the pie crust is done baking, remove from the oven and pour the pumpkin filling into the pie pan. Reduce the oven temperature to 325F degrees and place the pie back in the oven and bake for 60-70 minutes, or until the filling has a slight jiggle.
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Remove from the oven and cool completely before serving or place covered in the fridge for up to 2 days before serving. Allow the pie to come to room temp before serving.
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Garnish with dairy free whipped cream and enjoy!