Happy Thanksgiving – Gluten Free Pumpkin Pie Recipe

Organic Pumpkin Pie with Gluten Free Crust

In honor of Thanksgiving today, I thought I would share my recipe for gluten free pumpkin pie.  Just a warning: this recipe is not vegan or dairy-free. This is my best attempt to replicate the traditional pumpkin pie of my youth, just substituting a gluten free crust. My husband is vegetarian and generally open-minded when it comes to healthy substitutions, but he’s a tough critic of nostalgic recipes. Growing up, pumpkin pie was my favorite holiday treat, especially eaten cold for breakfast the next day. From a young age my mom would prepare a pie crust and I would be responsible for the filling. I adore warm spices,  (probably why I am so in love with Blue Lotus Chai) and I would keep adding more cinnamon, allspice, ginger, cloves and nutmeg until it tasted just right.

Over the past several years I have made different gluten-free holiday desserts and used store-bought regular pie shells for my gluten-loving family and friends to eat.  There are several gluten-free pie crust options on the market now, but they all seem bland and without character. This recipe is an attempt to replicate my mother’s butter-whole-wheat-pastry-flour crusts that I used to love.  It has taste, texture and is good to eat on its own.

Tasty Gluten Free Pie Crust:

  • 1 Cup Multi-blend flour
  • 1/4 Cup Almond Meal
  • 1 Stick of Cold Unsalted Butter (I used Kerry Gold)
  • 1/2 tsp Kosher salt
  • 1 Tbs Evaporated Cane Juice
  • 1 Large/Jumbo Egg

In a large bowl whisk dry ingredients together until combined. Cut cold butter into pieces and add to bowl. Use pastry cutter to cut butter into flour mixture until the mixture resembles cornmeal. In a separate bowl whisk the egg together.  Add whisked egg to flour/butter mixture. Combine with your hands just until dough sticks together and form it into a ball. Place the dough ball between two large pieces of wax paper and with a rolling pin, roll dough until it is large enough to cover your pie pan.  Remove the top sheet of wax paper and place pie pan upside down on top of the dough.  Flip pan right side up so dough is now in the pan and press into the edges of the pan. Remove the other side of wax paper.  Shape edges of dough as desired.  Prick base and sides of pie crust repeatedly with fork.  Then fill with Pumpkin Pie Filling.

Pumpkin Pie Filling

  • 1 15oz Can of Organic Pumpkin (Farmer’s Market brand has a BPA-free lining)
  • 1 14 oz Can of Organic Sweetened Condensed Milk
  • 2 Large Eggs, slightly beaten
  • 1 tsp Cinnamon
  • 1/4 tsp Allspice
  • 1/4 tsp Ginger
  • 1/4 tsp Cloves
  • 1/4 tsp Nutmeg
  • 1/2 tsp Kosher Salt
  • Dash of Vanilla Extract

Mix All ingredients together and pour into the prepared pie shell. Bake at 425 in the lower third of the oven for 15 minutes. Lower temperature to 350 degrees and move to center of the oven. Bake for an additional 30-40 minutes.

Dana Solof
Dana Solof