Homemade Pumpkin Pie is an undisputed crowd-pleaser and at the same time a holiday favorite. We know it can be quite challenging, especially when it’s your first time, but with this homemade gluten-free pumpkin pie recipe from scratch, there is no room for error. Read on to find out why.
Homemade Gluten-Free Pumpkin Pie Recipe from Scratch
For the pie crust:
- 1 ½ cups of gluten-free flour blend
- ½ teaspoon of salt
- 1 teaspoon xanthan gum
- ½ cup of butter
- 3-4 tablespoons of milk
For the pumpkin filling:
- 1 (15oz.) can of pumpkin puree (be careful not to buy pumpkin pie filling)
- ½ cup of heavy whipping cream
- ½ cup of brown sugar
- 2 whole eggs + 1 egg yolk
- 2 teaspoons of vanilla extract (make sure it’s gluten-free)
- 1 teaspoon of cinnamon
- ¼ teaspoon of cloves
- ¼ teaspoon of ginger
- ¼ teaspoon of nutmeg
- ⅛ teaspoon of allspice
- ½ teaspoon of sea salt
Make the Crust
- Choose a medium-sized bowl and in it mix all the dry ingredients (flour, salt, and xanthan gum) and add the butter that you previously cooled, and cut into small pieces. Gradually add the milk.
- With clean hands, slowly combine the ingredients until the dough forms into a ball. You can even add an extra amount of milk if it seems too dry.
- Divide the resulting dough into two equal parts and roll each part between two pieces of wax paper.
- When you are done, simply remove the top piece of wax paper and only then place the pie pan upside down on the dough. Flip the pan with the dough so that it ends up right side up, peel off the remaining piece of wax paper and press the dough into the walls so that it takes the desired shape.
Make the Pie Filling
- Choose a bowl of suitable size and put all pumpkin pie filling ingredients (pumpkin puree, heavy whipping cream, brown sugar, eggs, vanilla extract, cinnamon, cloves, ginger, nutmeg, allspice, and sea salt) into it and blend together using an electric mixer. Beat for a few minutes or until you have a nice and smooth mixture with no lumps.
- Pour over the crust. Are you ready for a trick? Be sure to lightly tap on the counter to remove any air bubbles.
- Cover with aluminum foil and bake for about an hour, you should notice that the center has become quite firm. Somewhere around the middle of the process, more specifically after about 30 minutes, it is necessary to remove the foil so that your pie gets a nice brownish crust. You can even reduce the temperature a little, but not so much that it doesn’t burn.
- To be honest, the hardest part is now ahead of you. It is necessary to know exactly whether your pie is ready or not. This is quite a task considering that the pumpkin filling is quite light and moveable. Do you remember the trick with the toothpick that you often use to check if the biscuit is fully baked? Well, it won’t be of any use to you here.
The best advice we can give you is to look at the filling, it should not be jiggling enough to pour out in a liquid form. You can find out more about everything here: How To Tell If A Pumpkin Pie Is Done In 5 Quick And Delicious Ways
Serve & Enjoy
It isn’t recommended to cut the pie and serve it immediately after taking it out of the oven. It is still too hot and not firm enough and you run the risk of it literally spilling out of the pan when you take the first piece out. Instead, wait at least two hours before cutting, and ideally even overnight.
You can freely cover the remaining part of the pie with aluminum foil and store it in the refrigerator for up to 2 days without spoiling the taste. Longer than that is not really recommended because we cannot guarantee that the taste will be the same. But trust us, this homemade gluten-free pumpkin pie recipe from scratch is so perfect, that the whole pie will be gone in no time.
To Wrap Up
This delicious holiday delicacy can be a bit of a challenge to cook perfectly, but with this step-by-step, homemade gluten-free pumpkin pie recipe from scratch, you will certainly not make a single mistake. The combination of salty, sweet, and crunchy is truly irresistible and leaves no one indifferent.
We hope you will prepare this American all-time favorite soon. Let us know how it turns out for you. If you have any questions, feel free to let us know in the section below.
Karen Rutherford is founder and editor in chief at Cake Decorist. You will often find her in the kitchen trying out some new recipes. As a pâtissière and baking enthusiast, Karen has decided to share her knowledge with the internet audience and provide the best tips and recipes for baking and decorating your favorite sweets.