Gluten-Free Pumpkin Pie
[Updated Nov. 22, 2015]
It just wouldn’t be Thanksgiving without pumpkin pie—and your special diet is no reason to leave it off the menu.
This recipe calls for coconut milk, but there's no coconut flavor to this traditional pumpkin pie. It tastes best when made the night before and allowed to sit in the refrigerator. This recipe can be made egg-free with good results. And if you need a gluten-free pie crust recipe, you'll find one by scrolling down on this page.
Note: Originally published in our October/November 2012 issue, this recipe ranks at No. 4 on our list of all-time most-visited pie recipes. To see the entire list of reader favorites, visit our feature "Pick the Perfect Pie: Our 12 Best Gluten-Free Pie Recipes."
2 large eggs
1 (15-ounce) can pure pumpkin puree (not pumpkin pie filling)
½ cup granulated sugar
¼ cup light brown sugar,
packed 1½ teaspoons ground cinnamon
½ teaspoon kosher or sea salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 teaspoons pure vanilla extract
1 (13.5-ounce) can coconut milk
1 (9-inch) Pie Crust, unbaked
1. Preheat oven to 425°F.
2. In a large bowl, whisk the eggs. Whisk in pumpkin, sugars, cinnamon, salt, ginger, cloves and vanilla extract. Gradually whisk in coconut milk until well blended.
3. Pour mixture into prepared pie crust and bake in preheated oven for 15 minutes. Turn oven temperature down to 350°F and continue to bake 40 to 45 minutes or until a knife inserted into the center comes out clean.
4. Allow pie to cool for at least 2 hours before serving.
MAKES ONE 9-INCH CRUST
The method here is as important as the recipe. The trick to perfect pie crust is cold! Place your butter or shortening in the freezer before adding it to the flour mixture and use ice-cold water. It’s also important not to add too much water. For a flaky crust, add only enough water for the dough to hold its shape when squeezed in your hand. Then let the dough rest in the refrigerator before rolling it out so that moisture can be evenly distributed.
½ cup unsalted butter or solid vegetable shortening
2-4 tablespoons water
1¼ cups gluten-free all-purpose flour blend of choice, more for rolling
1 teaspoon xanthan gum (omit if included in your flour blend)
1 teaspoon kosher or sea salt (omit if included in your flour blend)
2 tablespoons sugar
1. Cut butter or shortening into ½-inch pieces and place them in the freezer for 15 to 30 minutes. Add some ice cubes to the water and let it get ice-cold while preparing the dry ingredients.
2. Combine flour blend, xanthan gum, salt and sugar in the bowl of a food processor. Pulse 5 to 6 times to combine.
3. Add cold butter or shortening and pulse 6 to 8 times or until mixture resembles coarse meal with some pea-size pieces of butter.
4. With processor running, add ice water, 1 tablespoon at a time, until mixture just barely starts to clump together. If you squeeze some of the crumbly dough together in your hand and it holds, then you have enough water. If not, add more water, a little at a time. (Don’t add any more water than is absolutely necessary.)
5. Remove dough from the machine and form into a disk. Wrap disk in plastic wrap and refrigerate for at least 1 hour or as long as 2 to 3 days. (Since dough tends to be crumbly, it’s easiest to pour it into a large food storage bag and form it into a disk using the bag to help. Then seal the bag and put it in the refrigerator.) Remove dough from refrigerator 5 minutes before rolling.
6. To roll out dough, lay a piece of waxed paper on a work surface and sprinkle with gluten-free flour. Place chilled disk on floured paper, sprinkle with more flour and top with another piece of waxed paper. Roll dough into a circle approximately 12 inches wide. Remove the top sheet of waxed paper and carefully place dough, dough side down, into a 9-inch pie plate. Remove the waxed paper. Push the dough very gently down to line the bottom and sides of the pie plate. If dough splits or breaks apart, just push it back together. Trim the edge of the pie crust to about ½-¾ inch overhang. Tuck the overhang under and pinch dough into a decorative finish.
Each serving of pie contains 388 calories, 23g total fat, 17g saturated fat, 0g trans fat, 83mg cholesterol, 467mg sodium, 43g carbohydrate, 3g fiber, 4g protein.
For Egg-Free Pumpkin Pie, omit 2 eggs. Add 3 tablespoons arrowroot to dry ingredients. Combine 2 tablespoons flax meal with 6 tablespoons warm water or coconut milk; let sit for 5 minutes until thickened. Add this mixture to other ingredients in step 2. Reduce coconut milk to 1 cup (8 ounces). Bake pie in preheated oven up to 75 minutes until done. If crust browns too fast, cover with foil after reducing temperature. When cool, chill in refrigerator until cold or overnight. Pie will “gel” when cold. It can be served cold or at room temperature.
TIP: If you don’t have a food processor, whisk dry ingredients together. Then rub the butter into the dry ingredients with your fingers and add the water, combining ingredients with a fork. Work quickly to keep butter from softening.
Recipe and photo by Carol Kicinski, gluten-free recipe developer and cookbook author.