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5 from 1 vote

Easy Gluten Free Pumpkin Pie

A delicious and quick recipe for a traditional pumpkin pie with just 3 ingredients in the filling and a store bought frozen gluten free crust.
Course Dessert
Cuisine American
Keyword easy pumpkin pie, gluten free pie crust, gluten free pumpkin pie
Prep Time 30 minutes
Cook Time 1 hour
Inactive Time 2 hours
Total Time 3 hours 30 minutes
Servings 10 servings
Calories 347kcal
Author Lise Ode

Ingredients

For the pie crust (Use a frozen gluten free crust, if desired)

  • 2 1/4 cups gluten free flour I used King Arthur
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup powdered sugar
  • 10 tablespoons unsalted butter, cold and cubed
  • 5 tablespoons ice water

For the filling

  • 30 ounces Pumpkin Pie Mix I used Libby's
  • 1/2 cup coconut milk creamer, room temperature 120mL or milk of your choice if you can have dairy
  • 3 large eggs, room temperature
  • Whipped cream for garnish if desired

Instructions

For the crust

  • First of all, you can totally use a store bought crust if you want to make this recipe easier and also if you don't need the gluten free crust which I'll now explain.
  • I used a food processor for this crust and it worked great. You could do this by hand if you don't have one. Start by putting the first 5 crust ingredients into the food processor. Place lid on and pulse a few times to mix it up. Turn it on and gradually add the cubed butter. Then add the ice water and watch the ball of dough form.
  • Roll the dough into a big ball and cut in half. Store half in a ziptop bag in the freezer for future use. Roll out the remaining half between two pieces of waxed paper. Roll it out to a 12-inch disk. Then place crust in pie plate. Crimp the edges and bake in a 375°F oven for 10-12 minutes or until slightly light golden brown on the edges. Let cool.

For the filling

  • Meanwhile, prepare your filling. Mix pumpkin pie mix, milk and eggs in a large bowl. Pour into prepared pie shell. (Note: If you're not lactose intolerant, feel free to use whole milk or evaporated milk.)
  • 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.
  • Note: If you don't want to make a homemade crust, substitute any ready made gluten free crust of your choice (check the freezer section of your local grocer or health food store).

Nutrition

Calories: 347kcal | Carbohydrates: 49g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 327mg | Potassium: 188mg | Fiber: 10g | Sugar: 7g | Vitamin A: 7488IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 3mg