This gluten-free pumpkin pie recipe and post is sponsored by Bob’s Red Mill and contains affiliate links. All opinions are my own.
It’s hard to imagine a Thanksgiving without pumpkin pie. However, when you’re gluten-free, finding good gluten-free pumpkin pie isn’t so easy. A lot of store-bought gluten-free pie crusts and pre-made gluten-free pumpkin pies just don’t cut it (pun intended).
I, for one, love pumpkin pie. It’s my hand-down favorite holiday dessert. A Thanksgiving without pumpkin pie is like a birthday without cake.
And just because I have celiac disease and can’t eat regular pie, it doesn’t mean I can’t enjoy a decent piece of pie like everyone else… and it means you don’t have to go without pie either!
Over the years, I’ve tried different store-bought gluten-free pie crusts (blah) and a lot of pie crust recipes that fell flat. Let me tell you, getting the right mix of gluten-free flours and starches to make the perfect pie crust isn’t easy and ain’t nobody got time for that!
So I’ll let you in on a little secret I learned the hard way and after years of trial and error: The best gluten-free pie crust is Bob’s Red Mill’s gluten-free pie crust mix. I’m not just saying it because they sponsored this post, I’m saying it because it’s absolutely true and I think you should be let in on the secret too.
And while there is some fussing involved with making the gluten-free pie crust, I feel like I’m making a totally homemade pie… and let me tell you, a whole lot of Vitamin L (love) goes into making it.
You can use this same gluten-free pie crust mix to make any pie you like – apple pie, pecan pie, blueberry pie, etc. And it can be used to make a savory pie too.
The possibilities are endless.
Now that you’re in on my little secret, I promise to post more gluten-free pie recipes in the coming months and years.
How to Make Gluten-Free Pie Crust
Take the following steps to make the gluten-free pie crust using the Bob’s Red Mill’s gluten-free pie crust mix:
- Combine the flour mix with cold cubed butter and shortening. Process it in your food processor for 10 one-second pulses.
- Transfer the dough to a bowl, add ice cold water and mix well by hand. The dough will still be a little crumbly, but will come together nicely when you ball it up.
- Divide the dough into two equal dough balls, wrap each ball in its own plastic wrap, and chill them in the fridge for at least 1 hour.
- Roll out the dough between two layers of plastic wrap until it is the shape of your pie pan. (If the dough is too solid to roll, allow it to sit out at room temperature 5-10 minutes before rolling).
- Once rolled out to the desired size, shimmy it onto the backside of a baking sheet, remove the top of the plastic wrap, place the upside pie pan over the dough, and then quickly flip the dough into the pie pan. It takes practice. The first few times I did it the pie crust fell apart – ack!
- If your crust is showing cracks, no problem at all. Simply use your fingers to patch it all together. It’s as if it never happened!
Bob’s Red Mill created an awesome video to show you how to make its gluten-free pie crust perfectly – this is a MUST WATCH before attempting to make the gluten-free pie crust on your own:
Remember, the mix will net you two pie crusts (one for the top of a pie and one for the bottom of a pie). Since you’re making pumpkin pie and only need a single bottom crust, you can freeze the second crust for a future recipe (or make two pies, no judgment here because that’s what I did!).
Rules to Gluten-Free Pie Making
There are a few hard and fast rules in gluten-free pie making:
1. Chilled and cut up pieces of butter and shortening will result in a flakier crust. The cold butter “aka fat” ensures the dough holds together.
2. After handling the dough, chill it for at least one hour or longer (especially if it’s prepared during hot weather season). You want that crust cold, baby, cold! I also chill the crust again once it’s been shaped and placed into the pie dish. I pull it out of the fridge once my pie filling is ready and then I plop it into the oven quickly.
3. You can’t overmix gluten-free pie crust dough. You may have heard that regular pie crust should not be overmixed because it causes the gluten to develop (and you want little gluten development in regular pie dough); however, there is no gluten to worry about in this crust, so overmixing is not an issue.
4. You can easily patch cracks in the gluten-free pie crust. If you see a crack in the crust, just patch it with extra pie dough and seal up the imperfections. It’ll look as if nothing happened. You can’t do that with regular pie crust so maybe, just maybe, us gluten-free folk have it a little easier when it comes to making pie dough. Debatable, but at least we have a “win” in our column.
5. Do some top crust management before baking. I left too much crust exposed and it burned a bit more than I would have liked… oh well, the crust otherwise is perfect. Just beware that the pumpkin pie filling doesn’t go to the top of the pie, so you don’t need the crust to touch the top of the pie pan (depending on the pie pan size, of course). You can see I baked this same pie twice. The first pie had too much exposed crust, so part of the crust burned (the rest of the pie was totally fine though), and the second one had little exposed crust so it baked well.
Making the Perfect Pumpkin Pie Filling
I used to make my pumpkin pie filling following the recipe on the back of the pumpkin pie can; it was okay, but not great. I always felt like the pie came out dull (more brown than orange) and the flavor was just okay.
Recently I tried a new recipe after watching a video by Food Wishes. This blogger promised a more custardy-pumpkin pie filling and one that didn’t crack down the center when it cooled. I was intrigued.
I tried the blogger’s tricks and let me tell you, they worked as advertised.
The gluten-free pumpkin pie filling came out perfect. There were no cracks down the center and minimal cracking around the pie altogether. Plus, the recipe offered up a brighter hue of orange and it tasted much more custardy. Bravo!
Of course, the Food Wishes pumpkin pie recipe contains gluten. No problem, I tweaked his recipe and posted a revised gluten-free one you can reference and print below.
Gluten-Free Pumpkin Pie Recipe
If you’re gluten-free and want to enjoy this festive Thanksgiving treat, you’ll be happy to know that you can, indeed, enjoy pumpkin pie again.
Here’s why you’ll love this gluten-free pumpkin pie recipe:
(1) This crust is flaky and doughy at the same time. Honestly. I’ve had a lot of gluten-free crust and this one takes the cake! I don’t miss the gluten (and I didn’t notice it was missing either).
(2) The filling is so delicious. It’s custardy and the flavor has a lot of zing – especially if you add that pinch of five spice. Whoa! It elevates the pie like nothing you’ve had before.
(3) It’s homemade. Just because you didn’t create a mess of mixes to come up with the perfect pie crust recipe, you still have to put in the effort to make this pie crust. Again, you’ll add a lot of Vitamin L (love) to your pie, but it won’t be quite as taxing since you have Bob’s Red Mill gluten-free pie crust mix on your side.
Visit the Bob’s Red Mill website to learn more about Bob’s Red Mill and shop for this awesome gluten-free pie crust mix. You can also find it at Natural Grocers and many retailers that carry Bob’s Red Mill products.
Gluten-Free Pumpkin Pie
- 1 Bob's Red Mill gluten-free pie crust mix, prepared as instructed on the packaging (the package makes two crusts, and you'll only need to use one crust for this recipe)
- 1 can pumpkin puree (15 oz)
- 1 can sweet condensed milk (14 oz)
- 1 large egg
- 3 egg yolks
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp fine salt
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 1/8 tsp Chinese five spice just a pinch
- Preheat oven to 425 degrees
- Prepare gluten-free pie crust as instructed on the package. Watch the video embedded in this post if this is your first time making gluten-free pie crust.
- Add all filling ingredients in a large bowl and whisk together until well combined.
- Add filling to well-chilled pie crust already neatly pressed into a pie pan.
- Place pie on the center rack in a preheated oven; bake for 15 minutes.
- Lower temperature to 350 degrees and continue baking for 30-35 additional minutes until a knife inserted into the pie comes out clean.
- Allow pie to cool at room temperature before serving. Refrigerate once cooled.