Gluten-Free Pumpkin Pie
The BEST Gluten-Free Pumpkin Pie recipe with an easy, flaky crust. The delicious pumpkin filling is packed with your favorite fall spices & brown sugar for even more seasonal flavor.
Ingredients
- Homemade Gluten-Free Pie Dough Recipe makes 2 crusts (for bottom crust and decorative leaf cut-outs)
- extra gluten-free flour to roll out the pie dough
- ¾ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 4 large eggs room temperature, 3 for the pie filling and 1 for the egg wash
- 1 can Libby's 100% Pure Pumpkin 15 ounces
- 1 can Nestle Carnation Evaporated Milk 12 ounces
- 2 tablespoons water
Instructions
Prepare Pie Crust and Decorative Leaves
- Preheat oven to 450℉.
- On parchment paper with a light dusting of flour, roll out the bottom pie crust to approximately 12". Return rolled-out dough to the fridge while the oven preheats.
- Prepare Decorative Leaves: Roll out the second crust and use pastry/cookie cutters to cut out 12 leaves. Place leaf shapes on a baking sheet lined with parchment paper and chill in the fridge.
- Once the oven is preheated, flip the bottom crust into a deep 9-10" pie pan and remove the parchment paper. Gently push the crust into the bottom edges of the pie pan to fill completely.
- Make a decorative edge. Fold the edges of the crust to create a tall thick border. Press the side of your pinky or thumb into the crust at an angle, repeating around the entire edge.
- Par Bake the Bottom Crust: Dock the bottom of the crust with a fork. Cover the edges with a pie shield, put the pie pan on a baking sheet, and place in the lower third of the oven. Bake at 450℉ for 10 minutes in the lower third of the oven. When finished baking, lower oven temperature to 350℉.
Pie Instructions
- Prepare Pie Filling: In a large mixing bowl, mix sugar, cinnamon, salt, ginger, and cloves. Add 3 of the eggs, pumpkin, and evaporated milk to the dry mixture. Whisk until well combined.
- Egg Wash: In a small bowl, beat water and the remaining egg with a fork to make the egg wash. Use a pastry brush to lightly coat the pie crust and cut-out leaves.
- Pour pie filling into the pie shell until ¾ full.
- Cover the edges of the pie with a pie shield. Bake at 350℉ for approximately 50-60 minutes, removing the pie shield for the last 15 minutes of baking.
- While baking the pie at 350℉, place cut-out leaves in the oven and bake for approximately 15 minutes until golden. Cool on a wire rack.
- The pumpkin pie is done when the filling is puffed and still slightly jiggly in the center when gently shaken, or when a knife inserted in the center comes out clean. Remove the pie from the oven and let it cool completely on a wire rack for up to two hours.
- Decorate with pie crust leaves. If not serving within two hours, cover with plastic wrap and store in the fridge for up to three days.
Notes
Make ahead: Cover the pie with plastic wrap and store it in the refrigerator for up to three days.
Nutrition
Calories: 417kcalCarbohydrates: 54gProtein: 10gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 95mgSodium: 437mgPotassium: 353mgFiber: 3gSugar: 26gVitamin A: 8494IUVitamin C: 3mgCalcium: 171mgIron: 3mg
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