Easy Gluten Free Pumpkin Pie

5 from 1 vote

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

Prep Time 30

Cook Time 1

Inactive Time 2

Total Time 3 30

Servings servings

Calories 347kcal

Author Lise Sullivan Ode

Ingredients

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

2 ¼ cups gluten free flour I used King Arthur
1 teaspoon xanthan gum
½ teaspoon baking powder
½ teaspoon salt
½ 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
½ 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

Pour pumpkin pie filling into a large mixing bowl. Add eggs and milk. Whisk together or beat on medium with an electric mixer until smooth. Pour creamy filling 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 jiggling anymore. Let it cool completely before serving, about 2 hours. Serve immediately or refrigerate.

Video

Notes

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