Being gluten-free is not just a health concern: it’s a lifestyle. Though a staggering number of people found out thanks to recent research that they are gluten intolerant, the numbers these days include plenty of people who are not eating gluten by choice…even if that means skipping the pumpkin pie.
Or making an exception for it. We’re not judging. The point is: it simply doesn’t have to be that way.
The not-so few (the tally seems to grow every day) whose stomachs will truly revolt from a little bit of bread shouldn’t be forced to miss out on some of Thanksgiving’s most highly-anticipated culinary classics. And even those who technically can eat gluten often find that their digestive systems suffer significantly less without it. Which is exactly what makes gluten-free pumpkin pie the best choice ever this holiday.
It’s easy to bake, fast to make, and you can even make it a day or two ahead of time – expecting you’ll have no leftovers! Here is your recipe for gluten-free pumpkin goodness, featuring the same classic filling, but with a buttery sans-gluten crust.
Time preparing: 30 MIN
Total time: 3 hours
Yield: one 9-inch pie
For the pie crust:
1 cup + 2 tbsp gluten-free all-purpose flour
3/4 teaspoon kosher salt
1/4 teaspoon granulated sugar
6 tablespoons cold unsalted butter
1 large egg
2 tbsp ice water
4 large eggs
3/4 cup sugar
1 tablespoon cornstarch
1.5 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 15-ounce can pumpkin puree
1/2 cup heavy cream
Whipped cream, for serving
Step 1: prepare the crust
First, cut the butter (should still be hard) into 1/2-inch dice, then set aside. Now put the flour, salt, and sugar into a food processor and pulse. Add the butter and continue pulsing until the mixture is in small, round pieces (the size of a pea – takes about 15 seconds). Next, whisk the egg in a small bowl before adding the ice water. Once done, turn the processor back on and drizzle in the egg for about 15 seconds – now you have dough! Transfer it to a surface for some light kneading, then put it in 5-inch round frame. Wrap it in plastic and refrigerate for 1 hour or until firm.
Step 2: make the crust
Flour a flat surface and roll the dough into a 13-inch round. Transfer it to a 9-inch glass pie dish by lightly folding some corners over, and then unfolding once the bottom is fitted into the frame with gentle pressing. Trim the outer remainder to one inch, and decoratively crimp. Then, prick the dough all over with a fork and refrigerate for 10 minutes.
Step 3: bake the crust
After the quick chill, line the crust-to-be with parchment paper and fill with something heavy that can be baked (pie weights exist for this reason!). Bake for 25 minutes, remove the parchment and weights, then bake for another 10 minutes longer (the crust should turn pale golden).
Now, it’s time to let cool and get on with the filling.
Step 4: the filling
In a medium bowl, whisk the eggs, sugar, cornstarch, cinnamon, cloves, and salt. Once it’s smooth, whisk in the pumpkin puree and cream. Then, once the crust has cooled, pour the filling into the crust and bake for 45 minutes. Let it cool completely before putting it in the fridge.
Step 5: enjoy!
This amazing gluten-free crust will be just as good on any other pie! And if you want to double the crust, simply double the ingredients, et voila.