Gluten-Free Pumpkin Pie

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Yield: one 9" pie, 8 to 12 servings

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We're proud of the flaky texture of this crust, which can be difficult to achieve with gluten-free ingredients. And the filling is classic: smooth, mildly sweet, and just spicy enough.

Gluten-Free Pumpkin Pie

star rating (1) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: one 9" pie, 8 to 12 servings
Published: 09/23/2013

Ingredients

Crust

  • 1 1/4 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
  • 1 tablespoon granulated sugar
  • 2 teaspoons Instant ClearJel (optional; not packed in a gluten-free facility)
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter
  • 1 large egg
  • 2 teaspoons lemon juice or vinegar
  • *See recipe for this blend in "tips," below.

Filling

  • 2 tablespoons King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
  • 1/4 to 1 1/4 teaspoons Vietnamese cinnamon, to taste; use the larger amount if you're a cinnamon lover
  • pinch (1/16 teaspoon) to 1/8 teaspoon ground cloves
  • 1/8 teaspoon to 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger, optional
  • 1/2 teaspoon salt
  • 3/4 cup brown sugar
  • 1 1/2 cups pumpkin purée
  • 2 tablespoons corn syrup, light or dark
  • 1 1/2 cups milk or a 12-ounce can evaporated milk
  • 2 large eggs, lightly beaten

Tips from our bakers

  • *Make your own blend
    Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.

    The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.

    Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).
  • The egg yolk makes this crust vulnerable to burned edges, so always shield the edges of the crust, with aluminum foil or a pie shield, to protect them while baking.

Directions

1) To make the crust: Lightly grease a 9" pie pan.

2) Whisk together the flour or flour blend, sugar, ClearJel, xanthan gum, and salt.

3) Cut the cold butter into pats, then work the pats into the flour mixture until it's crumbly, with some larger, pea-sized chunks of butter remaining.

4) Whisk the egg and vinegar or lemon juice together until very foamy. Mix into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary.

5) Shape into a ball and chill for an hour, or up to overnight.

6) Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.

7) Roll the crust on a piece of plastic wrap, on a silicone rolling mat, or in a pie bag that's been heavily sprinkled with gluten-free flour or flour blend. Invert the crust into the prepared pie pan.

8) To make the filling: Mix the flour, spices, and salt in a medium-sized mixing bowl.

9) Add the sugar and pumpkin, blending thoroughly.

10) Stir in the syrup and milk. Allow the mixture to rest for 30 to 60 minutes at room temperature; or up to overnight in the refrigerator, if desired; this allows the flavors to meld, and will make the filling smoother.

11) Add the beaten eggs, whisking until combined.

12) Pour the filling into the prepared crust. Cover the edge of the crust with a crust shield, or aluminum foil.

13) Preheat the oven to 425°F.

14) Place the pie on the middle rack of your oven, and bake it for 20 minutes.

15) Reduce the oven temperature to 350°F, and bake for an additional 30 to 35 minutes, or until the temperature at the center is at least 175°F, and a knife inserted 1" from the edge comes out moist, but clean.

16) Remove the pie from the oven, and cool to room temperature (or chill) before serving. Serve with whipped cream, if desired.

Yield: one 9" pie, about 8 to 12 servings.

Reviews

1
  • star rating 11/26/2014
  • tkmah from KAF Community
  • Excellent! Crust is flaky and easy to handle. The filling is excellent in flavor and texture!
1
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