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.
Servings 10 servings
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
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).
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