Gluten Free Pumpkin Pie
This Gluten Free Pumpkin Pie is the perfect Thanksgiving or Halloween recipe. A sweet and spicy pie in a gluten free shortcrust pastry case, perfect served with whipped cream.
Servings: 8
Equipment
Ingredients
For the pastry:
- 110 g unsalted butter (cold)
- 170 g plain gluten free flour
- 1 tsp xanthan gum
- 1 tbsp caster sugar
- Pinch salt
- 1 large egg
- 1 tsp cold water
For the filling:
- 425 g tin of pumpkin puree
- 3 large eggs
- 250 g light brown sugar
- 1 tbsp cornflour
- 1.5 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 200 ml double cream
Instructions
To make the gluten free pie crust:
- Add the flour, xanthan gum, salt and sugar to a large mixing bowl and stir together. Cut the butter into cubes and then add to the bowl. Using your fingers, rub the mix together until it resembles breadcrumbs.
- Crack the eggs into a bowl or mug and add the cold water. Whisk together until just combined. Then add to the mix and use a fork to start to ‘mush’ the mixture together. You’ll see it start to form a sticky dough.
- Once the pastry dough becomes harder to use the fork to mix, use your hands to bring the mixture together into a smooth dough. Wrap the dough in clingfilm and chill in the fridge for at least 30 minutes. This is a really important stage – you need the dough to chill a bit so it is easier to roll!
To blind bake the pumpkin pie crust:
- While the pastry is chilling, preheat the oven to 200'C / Fan 180'C / 400F / Gas Mark 6.
- Remove the gluten free pastry from the fridge and place on a lightly floured work surface. Roll to around 4-6mm thick, until the pastry is large enough to cover the pie dish with some excess.
- Use the rolling pin to carefully lower the pastry over a deep 22cm pie dish. Gently push it into the dish so that the excess overhangs the edges.
- Use your fingers to press the sides of the pie into the shape of the dish. Remove any excess pastry with a sharp knife then shape the pie crust (or just leave it as it is if you prefer!)
- Place a piece of baking paper over the top of the pastry and fill with baking beans (or dried rice/lentils). Blind bake the pie for 15 minutes, then carefully remove the baking beans and bake for a further 5-10 minutes until the pastry is golden.
To make the pumpkin pie filling:
- Meanwhile, make the filling. Add the pumpkin puree, eggs and light brown sugar to a large mixing bowl and beat with an electric mixer until combined.
- In a separate bowl, mix together the cornflour and spices. Add this to the mixture with the double cream and then beat again until fully mixed together - it should form a fairly runny mixture.
- Remove the pastry from the oven and turn it down to 180'C / Fan 160'C / 350F / Gas Mark 4. Pour the filling into the pie crust so that it is just below the rim of the pastry (it will rise a little).
- Place back into the oven and bake for a further 55-60 minutes until the filling has just set. Remove from the oven and cool slightly before serving warm.
Notes
- Got gluten free pastry offcuts? Roll the offcuts out and cut autumn shapes like leaves and pumpkins from them. Place on a baking sheet and bake for 5-10 minutes until golden.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this pumpkin pie recipe should look at each stage.
- Storing and Freezing: Check out the Frequently Asked Questions above this recipe card for more information on storing and freezing this pumpkin pie.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Gluten Free Pumpkin Pie!
Nutrition
Serving: 1slice | Calories: 252kcal | Carbohydrates: 36g | Protein: 4g | Fat: 11g
