Gluten-Free Pumpkin Pie

Total Time Prep: 25 min. + chilling Cook: 50 min. + cooling
Yield 8 servings
Test Kitchen Approved
Don't miss out on this seasonal favorite! Pumpkin pie is easy to make gluten-free, even with a homemade crust.

Ingredients

  • 1 cup gluten-free all-purpose baking flour
  • 1/3 cup ground almonds
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon xanthan gum
  • 6 tablespoons cold butter, cubed
  • 2 tablespoons beaten egg
  • 1 to 2 tablespoons ice water
  • FILLING:
  • 3 large eggs
  • 1 cup half-and-half cream
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 can (15 ounces) pumpkin

Directions

  1. In a large bowl, combine flour, almonds, sugar, salt and xanthan gum. Cut in the butter until crumbly. Stir in egg. Gradually add water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight.
  2. Preheat oven to 350°. On a lightly floured surface, using gluten-free flour, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
  3. In a large bowl, lightly beat eggs. Beat in cream, sugars, cinnamon, nutmeg, salt, ginger and cloves. Stir in pumpkin just until blended. Pour into crust.
  4. Bake until a knife inserted in the center comes out clean, 50-60 minutes. Cool on wire rack. Chill until serving. Refrigerate leftovers.

Nutrition Facts

1 piece: 361 calories, 16g fat (8g saturated fat), 122mg cholesterol, 271mg sodium, 49g carbohydrate (34g sugars, 4g fiber), 7g protein.

The great thing about this gluten-free pumpkin pie is that you can make it in advance. Chill the dough for the crust overnight and bake the pie the next day. Garnish with whipped cream or a dusting of cinnamon. —Taste of Home Test Kitchen
Recipe Creator

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