Easy Gluten-Free Pumpkin Pie Recipe

Gluten-Free Pumpkin Pie topped with whipped cream.

5 from 1 vote

Easy Gluten-Free Pumpkin Pie Recipe

This homemade Gluten-Free Pumpkin Pie recipe is the perfect addition to your Thanksgiving lineup. With its creamy, spiced filling and perfectly flaky crust, this pie brings all the holiday warmth and flavor without any gluten!

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 195kcal

Author: Nadia

Ingredients

1 12 inch Homemade Gluten-Free Pie Crust or store-bought.
3 Eggs
15 oz Pumpkin Puree
1 cup Coconut Sugar
1 cup Heavy Cream
½ teaspoon Sea Salt
1 tablespoon Pumpkin Pie Spice
1 tablespoon Potato Starch
2 teaspoons Vanilla Extract

Instructions

Remove your pie crust from the fridge. Let it rest for 10-15 minutes, and preheat your oven to 375 degrees f.
Rolling Out The Dough: Place the pie crust on a lightly floured work surface or lightly floured piece of parchment paper. You can also place the dough between two sheets of parchment paper to ensure it won’t stick and will transfer easily to the pie dish. Using a rolling pin, gently roll the dough out, starting at the center and working your way out, until it is roughly 12 inches in diameter. You will want the dough to be 1-2 inches larger than your pie dish.
Transferring The Dough: Carefully flip the dough into your pie dish and remove the parchment paper. Smooth the dough into the bottom and sides of the pan, trimming and crimping the edges for a neat finish. Using a fork, gently poke a few holes in the bottom of the pie crust.
Blind Bake: Place a large sheet of parchment paper inside the unbaked crust. Fill it with pie weights or dry beans and make for 10 minutes. Once done, remove the crust, and set it aside.
Beat The Eggs: Add the eggs, coconut sugar, and pumpkin pie puree to the base of your stand mixer and beat on low until smooth and combined.
Make The Filling: Next, add the cream, sea salt, pumpkin pie spice, potato starch, and vanilla. Mix on low until well combined and smooth.
Fill And Bake: Place your pie dish on a baking sheet. Gently pour the filling into the cooled pie crust and level with a spatula if needed. Place your baking sheet in the oven and make for 40-50 minutes or until the pie crust has set. You can check for doneness by giving the pie a gentle wiggle. The center may jiggle a little bit which is totally fine. It will continue to set up as it cools.
Cool: Remove the pie from the oven and allow it to cook on the counter for 3-4 hours. Top with whipped cream if you desire!

Notes

Expert Tips And Notes

Rolling Out The Dough: Start at the center and work your way out. Every few rolls rotate the dough slightly. This will help you roll it out into an even circle.
Cover The Edges Of Crust: If you don’t want your pie crust to brown too fast, you can cover the exposed edges with a little bit of aluminum foil or with a pie shield for the first 20-25 minutes of the baking time.

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