Gluten Free Pumpkin Pie
by: claire cary
This is the best gluten free pumpkin pie recipe that is a must at your Thanksgiving table! It's easy to make, dairy free friendly, smooth, creamy and perfect with whipped cream.
Ingredients
- ½ batch gluten free pie crust see notes
- ¾ cup white sugar
- ⅓ cup brown sugar
- 3 eggs
- 15 ounce can pumpkin puree
- ¾ cup heavy cream
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon tapioca starch
- 1 ½ teaspoons cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ teaspoon salt
Instructions
- If you haven't already prep your gluten free pie crust. Par bake for just 5-7 minutes. You only need the bottom layer, not any top, so you can halve the recipe or use the second half with some fall cookie cutters to make a pretty topping.
- Preheat the oven to 375 degrees Fahrenheit.
- Whisk together the sugar, eggs, pumpkin until combined.
- Whisk in all remaining ingredients. Give a quick taste and add more spices if desired.
- Pour into your prepared pie pan.
- Bake for 50-60 minutes. The center will still be a little jiggly, but it shouldn't look too wet. If you notice the crust browning too much, just tent it with a bit of foil.
- Remove from the oven and let sit as is for about an hour, then transfer to the fridge and let chill overnight or for at least 4 hours.
- Once set, top with whipped cream, crushed nuts and enjoy!
Notes
You can use store bought pie crust if you prefer. If you use my homemade version, follow all usual instructions, but just par-bake for 5-7 minutes to help it set before baking with the filling.
A mix of heavy cream and milk will give that super silky texture. You can use dairy free if you prefer, there are a lot of dairy free heavy creams these days, usually coconut based ones. For milk, you can use skin, 2% or a non-dairy milk like almond or soy.
Serving: 1slice / Calories: 214kcal / Carbohydrates: 31g / Protein: 3g / Fat: 9g / Fiber: 2g / Sugar: 27g
