Easy Gluten Free Pumpkin Pie
It’s almost Thanksgiving and I’ve been thinking a lot about what we’re going to eat. We will be going to my mom’s house this year and she can’t have gluten. It makes it a little tricky when most of the traditional recipes for the holiday have gluten. I wanted to come up with an easy pumpkin pie that my mom could eat too.
There are only 4 ingredients. What could be easier! My mom can’t have milk either, so that’s why I decided to use the coconut milk.
Start with the Pillsbury Gluten Free Pie and Pastry Dough. You can find it in the refrigerator section of the grocery store, next to the regular pie crusts and biscuits. Let it thaw for about 10 minutes. Then take out half the dough and knead it for a few minutes. Place on parchment paper.
Place another piece of parchment paper on top and roll the dough. You want it to be about the same size as your pie plate.
If you want, you can place the pie plate upside down on the parchment and draw a line along the edge, so you will have the exact size you need.
Take the top piece of parchment off then replace the paper on top again and turn it over. (You are doing this so the paper won’t stick when you try to take it off.) Remove the parchment and place on pie plate. Remove the parchment and press the crust into the pie plate.
If a piece of dough comes off, don’t worry. Just stick it back in the spot where it goes and press together with fingers. You want the crust to go up the sides to just under the top edge. Note: If you don’t want to fool with the parchment and rolling part, you can just plop the dough in the pie plate and press it down and up the sides with your fingers. That works too!
This is the first time that I used the pumpkin pie mix. It’s so easy! All you do is add the milk and eggs. Mix well and pour into crust.
Bake as directed. Total baking time is about an hour and 15 minutes. It smells so good! It’s hard to wait for it to cool, but you have to let it cool completely. About 2 hours.
I’ve seen so many recipes that say to not use the pumpkin pie mix. I wanted to try it and also, it makes it so much easier to whip up. The pie is just delicious. I like it with whipped cream. My mom will have to have it with non-dairy whipped topping. I think she’s going to love it!
Ingredients
- 1 tub (15.8 oz/447g) Pillsbury Gluten Free Pie & Pastry Dough
- 1 can (30 oz/850g) Libby's Easy Pumpkin Pie Mix
- 1/2 cup (120mL) coconut milk creamer, room temperature
- 3 eggs, room temperature
- Whipped cream for garnish, if desired
Instructions
- Preheat oven to 425°. Let dough thaw for 10 minutes. Take out half of the dough and knead until softened. Note: There are 2 options here. Option 1: Flatten into a round, place between 2 pieces of parchment paper. Roll out to the size of a 9-inch pie plate. You can use a marker to trace the outline of your upside down pie plate onto paper, if desired. Remove top piece of parchment then put back on dough, loosely. Turn the whole thing over and remove the paper. Then gently turn into your pie plate. Option 2: If you don't want to fool with the parchment and rolling pin, just plop the dough into the pie plate. Press dough down and up the sides to just under the top edge of pie plate. Set aside.
- Meanwhile, prepare your filling. Mix pumpkin pie mix, milk and eggs in a large bowl.
- Pour into prepared pie shell.
- Bake in preheated 425°F. oven for 15 minutes. Reduce temperature to 350°F. Bake 50-60 minutes more or until a knife inserted near center comes out clean. I wouldn't do this because it won't look pretty. Just make sure it's not giggling anymore. Let it cool completely before serving, about 2 hours. Serve immediately or refrigerate.
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We’re do you get the pilsbury gluten free dough? I haven’t been able to find it for a while!
I can’t find it either. I think they might have discontinued it. Sometimes you can find a gluten free pie crust in your freezer section.
This has to be the easiest, best tasting gluten-free dairy-free pumpkin pie ever seen on this planet!! I made this for my wife for Thanksgiving and topped it with dairy-free whipped topping and she about died. Said it was the best pumpkin pie gf/df or not she has ever had. I do have to confess that I changed one of the ingredients; I could not find regular coconut creamer, so I substituted it for vanilla favored coconut creamer (same brand). It was so good that my mother-in-law made regular pies and she took one of the gf/df ones by mistake, ate the whole thing the next day not knowing and could not taste the difference. She did comment after we found the culprit that the pie had a hint of something she couldn’t pick out, but said it was delicious. This recipe is going into my arsenal of gf/df bests! Thank you for sharing.
So glad to hear! That’s great! So happy your wife liked it. So you were able to find the Pillsbury gluten free pie dough? Where do you live? Just curious because they don’t carry it here in Georgia anymore. At least not in Atlanta.
When you say pour into prepared pie shell, it’s just the dough rolled out in put into the pie play, tight? Not a prebaked prepared she’ll right?
The pie crust directions are at the beginning of this recipe. Unfortunately, the Pillsbury Gluten Free Pie Dough is hard to find. I think they might be discontinuing it. I’m working on a homemade gluten free crust which I will publish in the new year. Here’s another gluten free pumpkin “pie” that’s on my blog. It’s actually a dairy free pumpkin cheesecake which is no bake. Here’s the link: https://www.momlovesbaking.com/gluten-free-dairy-free-pumpkin-cheesecake/
I was not able to find the Pilsbury gluten free pie dough. I use prepared pie shells by Wholly Wholesome. I live in Utah, fortunately we have a few stores that have gluten free, dairy free, vegan and/or allergy friendly foods.
Ok, good to know. I’ll look for that one. Thank you. 🙂