Pumpkin pie feels like a warm hug on a chilly day, doesn’t it? For me, it’s not just dessert—it’s a memory.
I remember being a kid, sitting on the counter, stealing spoonfuls of the spiced filling while my mom pretended not to notice.
Now, as someone who eats gluten-free, I’ve had to get creative to bring back that same nostalgic flavor.
This recipe does it all—perfect crust, rich filling, and just the right kick of warm spices. Trust me, you’ll want to save room for seconds (or thirds).
Tips
- For Fresh Pumpkin: Roast a sugar pumpkin at 400°F for 45 minutes. Scoop out the flesh and puree until smooth.
- Spice Swaps: No nutmeg? Use allspice or just extra cinnamon.
- Dairy-Free Option: Replace heavy cream with full-fat coconut milk.
Serving Suggestions
Top with a dollop of whipped cream or a sprinkle of candied pecans. For a festive touch, dust the edges with a little extra cinnamon or powdered sugar. Serve with coffee or a mug of warm apple cider to really make it feel like the holidays.
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Spiced Pumpkin Pie
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A creamy, perfectly spiced pumpkin pie with a gluten-free crust that tastes as good as the original
Ingredients
Crust
- 1 ½ cups gluten-free all-purpose flour
- ½ teaspoon xanthan gum (skip if your mix already has it)
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 4–5 tablespoons ice water
Filling
- 1 can (15 ounces) pumpkin puree (or 1 ¾ cups fresh pumpkin, roasted and pureed)
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- Pinch of salt
Instructions
Make the Crust:
- Mix Dry Ingredients: In a large bowl, combine the gluten-free flour, xanthan gum, sugar, and salt.
- Add Butter: Cut in the butter using a pastry cutter or your fingers until it looks like coarse crumbs.
- Form the Dough: Stir in ice water, one tablespoon at a time, until the dough holds together. Wrap in plastic and chill for at least 30 minutes.
- Roll Out: On a floured surface, roll the dough into a circle about 12 inches in diameter. Transfer to a 9-inch pie pan and trim the edges. Chill again while making the filling.
Make the Filling:
- Combine Ingredients: Whisk together the pumpkin puree, brown sugar, eggs, heavy cream, vanilla, and spices until smooth.
- Fill the Crust: Pour the filling into the chilled pie crust. Smooth the top with a spatula.
Bake:
- Preheat Oven: Set oven to 375°F.
- Bake Pie: Place the pie on the middle rack and bake for 45-50 minutes, or until the center is set but slightly wobbly.
- Cool: Let the pie cool to room temperature, then refrigerate for at least 2 hours to fully set.
Notes
Keep the dough cold for a flakier crust.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 17g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
