Gluten Free Pumpkin Pie


Pie Crust:
1¾ cups Mama’s Almond or Coconut Blend Flour or your favorite G-Free Flour Blend
3 Tbsp. sugar
¼ tsp. salt
¼ tsp. xanthan gum
6 Tbsp. butter or dairy free margarine, partially melted
2 Tbsp. Spectrum Shortening
1 egg white
3-4 Tbsp. cold water

Pie Filling:
1 3/4 c. mashed, cooked pumpkin or canned pumpkin (plain, not seasoned)
1/2 tsp. salt
1 1/2 c. milk [whole or 2%, or vanilla soy or almond]
3 large eggs
2/3 c. packed dark brown sugar
1 1/4 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/4 tsp. ground clove


For the Crust:
In a medium bowl, combine flour, sugar, salt and xanthan gum.

Partially melt butter. Add butter and shortening to pie mix. Add egg white and 4 Tbsp. of the water to mix. Cut the ingredients in with pastry cutter or fork until dough is mealy. Add water as needed to form a smooth dough.

Dough will be somewhat moist and be easy to roll out. Spray two pieces of wax paper with cooking spray. Roll dough between wax paper about ¼-inch thick and 12 inches in diameter. Gently peel back top piece of wax paper. Carefully flip pie crust over onto 8 or 9 inch pie plate. Gently peel back top layer of wax paper. Trim pastry gently around pie plate leaving ½ inch overhang. Make small repairs as necessary. Fold over-hang under and flute edges or press edges with a fork.

For the Filling:
Add all filling ingredients to a large bowl or stand mixer & mix until completely blended.
Pour the filling into the unbaked crust and bake on lower rack in a 425 degree oven for about 50 to 60 minutes or until a knife comes out clean when tested about an inch from the side.  If the middle looks a bit jiggly, that’s OK.

A Recipe Conversion by Gluten Free Mama

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