We were reluctant to publish this, the best gluten free pumpkin pie recipe. Most people already have a pumpkin pie recipe and the Libby’s label rendition pretty much does the trick. But this lighter-textured, perfectly spiced recipe from allergen-friendly cookbook author Jeffrey Larsen—complete with easy ways to make it vegan—changed our mind. It’s special.
This recipe calls for you to make a piecrust (easy and easy to make vegan), but you can also use a store-bought GF piecrust shell.
Better still, you can make it vegan without losing any flavor or character. To do that, replace the eggs with 1/4 cup flax meal (5 tablespoons flax seed ground into a fine meal in a spice or coffee grinder), making sure to add it to the canned pumpkin mixture and cooked along with the sugar, spices, and salt. When you add it is important, as to activate flax’s thickening power, the flax meal must be added before cooking. Also, replace the half-and-half with 1 cup well-mixed canned coconut milk combined with 3 tablespoons cornstarch. Note: The vegan pie may take an extra 10 minutes to bake.
The Best Gluten Free Pumpkin Pie
Makes 1 (9-inch) pie
There's no need to deprive gluten-free guests of pumpkin pie on Thanksgiving or anytime with this gluten free pumpkin pie recipe. It's guaranteed to be a hit, even with people who can eat gluten. That's a promise.
- 1 Perfect GF Piecrust frozen or at room temperature
- 15 oz canned pumpkin puree
- 1 cup brown sugar firmly packed
- 1 teaspoon pure vanilla extract
- 2 teaspoons ground ginger
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon kosher salt
- 1 cup half-and-half
- 4 large eggs
Adjust the oven rack to the lower-middle position and preheat the oven to 375°Bake the piecrust for 10 minutes, and set it aside to cool slightly.
In a medium bowl combine the pumpkin puree, brown sugar, vanilla extract, spices, and salt. Whisk until well incorporated. Transfer the filling mixture to a 2- to 3-quart saucepan, bring it to a sputtering simmer over medium heat, and cook, stirring constantly, until it’s thick and shiny, about 5 minutes. (This step takes the “canned” flavor out of the pumpkin and blooms the spices.) Pour the filling back into the bowl and cool until just warm to the touch.
In another bowl, mix together the half-and-half and the eggs. Whisk until well incorporated, then mix in the cooled filling until combined.
Pour the filling into the pie shell to just below the edge; do not overfill. (Feel free to bake any extra filling in a ramekin alongside the pie.) Bake the pie for 35 to 40 minutes, or until the filling is puffed and firm and the center jiggles just slightly. If the crust starts to get too brown during baking, cover the areas in question with strips of aluminum foil.
Cool on a wire rack for at least 1 hour and then serve, or refrigerate for up to a week after the pie is completely cool.
Photo Maren Caruso