Description
Indulge in the creamy, spiced perfection of this classic pumpkin pie, now made entirely gluten-free with a flaky, tender crust. It’s the perfect sweet ending to your Thanksgiving feast.
Ingredients
- For the Gluten-Free Pie Crust:
- 1 1/4 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/2 cup (1 stick) unsalted butter, very cold and cubed
- 4–5 tablespoons ice water
- 1 teaspoon apple cider vinegar
- For the Pumpkin Filling:
- 1 15-oz can (about 2 cups) pumpkin puree
- 1 cup heavy cream
- 1/2 cup evaporated milk
- 2 large eggs
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Instructions
- For the Gluten-Free Pie Crust:
- 1. In a large bowl, whisk together gluten-free flour blend, salt, and sugar.
- 2. Cut in very cold butter until coarse meal with pea-sized pieces forms.
- 3. Gradually add ice water and vinegar, mixing until dough just comes together.
- 4. Form into a disc, wrap, and chill for 30 minutes.
- 5. Roll out dough, transfer to pie plate, trim, and crimp edges.
- 6. Blind bake at 375°F (190°C) with pie weights for 15-20 mins, then without for 5-10 mins, until lightly golden. Cool.
- For the Pumpkin Filling:
- 1. Preheat oven to 350°F (175°C).
- 2. In a large bowl, whisk together pumpkin puree, heavy cream, evaporated milk, eggs, brown sugar, granulated sugar, pumpkin pie spice, and salt until smooth.
- 3. Pour filling into the blind-baked crust.
- 4. Bake for 50-60 minutes, or until edges are set and center slightly jiggles.
- 5. Cool completely on a wire rack for at least 2-3 hours before slicing and serving.
- Prep Time: 25 mins
- Cook Time: 70 mins