My latest rendition of a gluten-free pumpkin pie — the easiest, most delicious crust and the silkiest, coconut sugar-infused custard make this an instant holiday classic.
It’s that time again — time to share yet another gluten-free rendition of pumpkin pie. I won’t detail how many gluten-free pumpkin pie recipes I’ve published over the years but I’ll make the bold statement this year that this recipe is the best and the one I’ll be making from here on out. Why is this gluten-free pumpkin pie so good? For me, it’s the simplicity of both the preparation and the ingredient list. Silky, heavy cream-infused custard is baked atop a wholesome gluten-free crust that calls for just almond flour and another whole grain gluten-free flour. No additional starches, no milk from a can — these are real food ingredients that taste good and will make you feel good as well.
I struggle with liking crusts — perhaps I’m just not a “pie person.” I often find crusts to be soggy or just not as flaky as I long for them to be. This holds true for gluten-free and gluten crusts. I think it’s me being fussy. However! A wonderful feature of the pie crust in this gluten-free pumpkin pie is that it never turns out soggy. A quick pre-bake helps with this but also the general texture of the crust is almost like a very lightly sweetened cookie — it is firm and with a nice snap (though never too hard).
You can tell by the photo above that I probably should have pulled my pie a few minutes earlier (a perfect pumpkin pie is not cracked) but it did not affect its taste at all. You’ll also notice that the pie’s surface is a bit speckled because I used coconut sugar. Again, this does not affect the taste negatively, but to compensate for these little idiosyncrasies I’ve written the recipe in more general terms this week so you can choose which gluten-free flours, fat, and sweetener you’d like to use. This is a real winner — decadently smooth and rich but not too sweet, and the crust as I mentioned is something really special.
At Thanksgiving I like to share recipes I’ve created that focus on gluten-free (and vegetarian/vegan) Thanksgiving dishes. I’ll put some links below in case you need some inspiration for next week. I’m keeping things simple because I’m not hosting this year (thanks, mom!) — a platter of roasted vegetables, (g-f) stuffing from a box (no shame in this, ever), homemade gluten-free macaroni and cheese, a pie or tart. Thanksgiving is such an easy meal to make gluten-free, because many of the recipes we know and love are naturally free of gluten.
Read on for some Thanksgiving suggestions! And may I remind you that I published an e-book in 2015 all about a gluten-free Thanksgiving, still available on amazon? Here it is: Gather, Recipes for a Gluten-Free Thanksgiving.
Gluten-Free Thanksgiving Ideas
Naturally gluten-free Thanksgiving desserts.
Some of my favorite Thanksgiving recipes.
Vegetarian and Vegan Thanksgiving Ideas (many of these are naturally gluten-free as well)
Plant-based Thanksgiving dishes, the Press Democrat: Easy Thanksgiving Side Dishes that will Delight Traditionalists and Vegans Alike, 2018
Vegetarian Thanksgiving, NPR: A Vegetarian Thanksgiving, 2008
Healthier Thanksgiving, NPR: Thanksgiving with a Lighter Touch, 2010
Thanksgiving dishes on this site (to make gluten-free, substitute two tablespoons sweet white rice flour or arrowroot for the all-purpose in the gratin recipe): Vegetarian main dishes
Hope you have a lovely holiday!
Til next time — N x
- 135 g gluten-free flour of choice (oat, sorghum, teff, etc) about 1 ¼ cups
- 202 g almond flour about 1 ¾ cups
- ½ tsp fine sea salt
- ⅓ cup melted, unsalted butter or oil of choice
- 4 tbsp maple syrup
- 1 can pure pumpkin
- 1 ½ cups heavy cream
- 3 large eggs
- ¾ cup sweetener of choice coconut sugar, maple syrup, raw sugar, brown sugar or a mix
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp fine sea salt
- Well oil or butter a pie pan. Preheat oven to 350 ° F.
- In a large bowl, whisk together the gluten-free flour, almond flour, and salt. Drizzle in the melted butter or oil and maple syrup, then mix well to combine. Press the crust into the pie pan using the heal of your hand and pressing and spreading it evenly in the pan.
- Prick the crust all over with a fork and place in the oven and bake for about 15-17 minutes, until crust is very lightly browned. Place on a baking sheet.
- In another large bowl, whisk together the pumpkin, cream, eggs, coconut sugar, spices, and salt. When crust is ready, pour in the filling. Place the pie in the oven on the baking sheet and bake until set, about 55-60 minutes.
- Remove pie from oven and let cool fully before serving. Pie should be kept in the fridge (I like it cold!) and will keep, well wrapped, for up to 5 days.