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–+ servings
Pumpkin Pie Recipe

Pumpkin Pie Recipe with (Optional) Easy Gluten Free Pie Crust

5 from 2 votes

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Prep Time: 45 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 50 minutes
Yield: 10 slices
Pumpkin pie is a holiday classic. You'll want to make this recipe for Thanksgiving, Christmas, and whenever you just get that hankering.
The creamy pumpkin pie filling is perfectly spiced with cinnamon, cloves, ginger, nutmeg, and allspice. Paired with a quick-to-make gluten-free pie crust recipe, and topped with whipped cream and a dash of cinnamon. I decorated the top with leaves made of pie crust for an extra special holiday touch.
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Equipment

Ingredients

For the Gluten Free Pie Crust (*One and a half or double recipe if making decorative pie crust shapes):

For the Pumpkin Pie Filling:

  • 1 15 oz. can 100% pumpkin puree (not pumpkin pie filling)
  • ½ cup light brown sugar packed
  • ½ cup half & half
  • 2 eggs + 1 egg yolk
  • 2 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ tsp ground cloves
  • ⅛ teaspoon ground allspice
  • ½ teaspoon salt

Instructions

For the Gluten Free Pie Crust:

  • Grease a 10-inch pie pan with butter or cooking spray and set aside.
  • In a medium bowl, combine the flour and salt.
    1 ½ cups high-quality gluten-free all-purpose flour containing xanthan gum, ½ teaspoon salt
  • Cut the butter into the flour mixture until it resembles small peas. Add the milk a few tablespoons at a time, working it in until the dough forms a ball. If the dough is too dry, add more milk, 1 tablespoon at a time.
    1 stick unsalted butter (or ½ cup), 3-5 tablespoon milk
  • Once the dough forms a ball, place it between two large sheets of parchment or wax paper. Roll out with a rolling pin to about 10 inches in diameter.
  • Peel off the top layer of parchment and discard. Place the pie pan on the dough, then lift the bottom parchment and flip the pan right-side up so the crust is inside. Press the dough into the pan, remove the remaining parchment, and smooth any cracks. Optional: Pinch the edges for a decorative finish.
  • Important: Do not pre-bake the crust. Leave it raw and set aside.

To Make Decorative Pie Crust Shapes:

  • Roll out half the dough to ¼–½ inch thick. Press miniature cookie cutters into the dough to cut shapes, removing the scraps. Re-roll scraps as needed to cut more shapes.
  • Important: Do not bake decorative crust shapes on the pie—they will sink or shift in the filling. Instead, bake them separately on a sheet pan. Once the pumpkin pie has cooled, arrange the cooled shapes on top as desired.

For the Pumpkin Pie Filling:

  • Preheat oven to 350 F.
  • In a large bowl or stand mixer, combine all pumpkin pie filling ingredients and beat with an electric mixer until smooth.
    1 15 oz. can 100% pumpkin puree, ½ cup light brown sugar, ½ cup half & half, 2 eggs + 1 egg yolk, 2 teaspoon pure vanilla extract, 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ⅛ teaspoon ground allspice, ½ teaspoon salt
  • Pour the filling into the crust and gently tap the pie dish on the counter to release air bubbles.
  • Loosely tent the pie with foil to prevent the top from browning too quickly.
  • Place the pie dish on a baking sheet to catch any spills. Bake for 30 minutes, then remove the foil and bake an additional 25–35 minutes, or until the center is set and firm to the touch. The pie will firm more as it cools. Avoid over-baking to prevent cracks, though these are cosmetic and can be hidden with decorative crust shapes. Tip: The pie is done when it “jiggles like Jell-O but doesn’t wave.”
  • Let the pie cool completely. Store at room temperature or in the refrigerator and eat within 3 days. Serve with whipped cream and a sprinkle of cinnamon.

Notes

We prefer to eat our pumpkin pie refrigerated and cold with whipped cream and a dash of cinnamon on top.
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