This gluten-free pumpkin pie recipe has it all: a spiced pumpkin filling, a flavorful gluten-free crust, and easy steps that can be done days in advance. Ginger and ground cinnamon give the filling autumnal flavor, though you can tweak the filling ingredients to include your favorite pumpkin pie spices, like allspice or ground cardamom, or a splash of vanilla extract.
For those who’ve been burned by gluten-free baking in the past, the gluten-free pie crust recipe is particularly revelatory. There’s a small amount of an all-purpose gluten-free flour blend in the mix, but most of its nutty oomph comes from oat flour—use store-bought or make it yourself by blitzing old-fashioned oats in a food processor. To make prep time easier, you can make the dough up to three days before you plan to bake (refrigerate until you’re ready to use).
Like a traditional pumpkin pie, you can serve this exactly as is, or top each slice with a dollop of whipped cream. Sprinkle with flaky sea salt, or a handful of candied brown sugar pecans for a Thanksgiving dessert mashup.
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What you’ll need
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Pie Pan
$23 At Williams Sonoma
Parchment Paper
$20 $16 At Amazon
Balloon Whisk
$12 At Amazon
Mixing Bowls
$40 At Target
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Recipe information
Total Time
1¾ hours plus cooling
Yield
8–12 servings
Ingredients
Crust
Filling and assembly
Preparation
Crust
Step 1
Dust a large piece of parchment paper and your rolling pin generously with gluten-free all-purpose flour. Roll out 1 disk Gluten-Free Pie Crust on parchment ⅛" thick. Fit dough into a 9" pie dish and trim edge, leaving a ½" overhang. Crimp edge decoratively and chill shell 30 minutes. (Reserve parchment for second dough disk.)
Step 2
Repeat rolling with second disk of Gluten-Free Pie Dough (if using) to ⅛" thick. With a 2" leaf-shaped cutter, cut out 16 leaves. Transfer pastry leaves to prepared baking sheet and chill until firm, about 15 minutes.
Filling and assembly
Step 3
Place rack in middle of oven; preheat oven to 350°. Line a rimmed baking sheet with clean parchment paper.
Step 4
Whisk together 1 large egg yolk with 1 tsp. water. Brush leaves with egg wash (being careful not to drip onto edges; reserve remaining egg wash for pie crust). Bake leaf cookies until golden brown, 10–12 minutes. Transfer cookies to a wire rack and cool.
Step 5
Increase oven temperature to 375°.
Step 6
In a 3–3½-qt. heavy saucepan, gently boil 1 cup dark-amber maple syrup until a small amount dropped into a bowl of cold water forms a soft ball (about 235-240°F on a candy thermometer); cool slightly.
Step 7
In a large bowl whisk together 2 large eggs, 2 cups canned pumpkin purée, 1 cup heavy cream, ⅔ cup whole milk, 1 tsp. cinnamon, 1 tsp. ground ginger, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Slowly whisk in reserved maple syrup.
Step 8
Transfer pie dish to a rimmed baking sheet lined with foil. Pour filling into pie shell; brush edges of the pie crust with reserved egg wash. Bake pie until filling is set, but center is still slightly jiggly, about 1 hour. (Filling will continue to set as pie cools.) Transfer pie to a wire rack to cool completely.
Step 9
Garnish pie with leaf cookies (if using) just before serving.
Do ahead: Pie shell may be made 1 day ahead and chilled, covered loosely with plastic wrap. Leaf cookies may be made 1 day ahead and kept in an airtight container at room temperature.
Editor’s note: This gluten-free pumpkin pie filling was first printed in the November 1996 issue of ‘Gourmet’ as ‘Maple Pumpkin Pie’ Head this way for more gluten-free options for your Thanksgiving table →
Recipe notes
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