Pumpkin Pie

Autumn tends to make people crave all of the pumpkin treats imaginable from cookies, candies, drinks, enchiladas, soup, etc. It seems almost endless the amount of possibilities of dishes to create with pumpkin. As good as all of these other things might be, there is something amazingly timeless and incomparable about a traditional pumpkin pie. I realized my blog was in desperate need of a gluten-free pumpkin pie recipe and so here it is!

The filling is very simple to make, is dairy free, and is very scrumptious! It is sweetened just with maple syrup which adds a pleasant and rich flavor that enhances the added spices. The filling texture is smooth and very much like a custard. No heavy cream has been added since the maple syrup compensates quite well for added moisture. It is also rich with eggs which makes it a bit higher in protein. It is overall a must make and a great dessert option for dinners with family or friends!

Ingredients You Will Need

• 1 – 9” gluten free pie crust *
• cans of pure pumpkin
• eggs
• maple syrup
• salt
• ground cinnamon
• ground ginger
• ground nutmeg
• ground cloves

The crust that has been successfully tested many times with this pumpkin pie and that I strongly recommend, is my Flaky Pie Crust. The full bake time is a bit lengthy yet this pie crust remains flaky and not overcooked. No par-baking of the crust is needed, it will be left raw once filled with the pumpkin mixture.

*It is important to note that the store bought pie crusts in the foil pan are a lot more shallow than a glass or ceramic pie pan. If you plan on using store bought pie crust, I would recommend getting 2 since the amount of pie filling will otherwise overflow. Hence, the bake time will then vary if you make 2 pies.

This pumpkin pie is: rich, perfectly sweetened, wonderfully spicy, smooth, custard-like, and super yummy!

Can this pie be made dairy free?

Absolutely! The filling itself is already dairy free and in my Flaky Pie Crust recipe I mention a vegan butter that is a great substitute.

Other pumpkin recipes to try on the blog are these: Pumpkin Streusel Muffins, Pumpkin Bread, Baked Pumpkin Oatmeal, and Pumpkin Mousse.

How to Make Pumpkin Pie

First, prepare the pie crust as instructed and then preheat the oven to 425 degrees Fahrenheit.

Next, in a medium sized bowl pour in the canned pumpkin. Then add in the salt, cinnamon, ginger, cloves, and nutmeg and stir together. (The individual spices are preferable over just using pumpkin spice since you can adjust the amount of each one)

Now add in the eggs and the maple syrup. Use a wire whisk to mix the batter until all ingredients are thoroughly combined.

Furthermore, prepare the pie crust by placing it in the pie pan and mending any cracks.

Finally, fill the crust. Loosely cover the top of the pie with foil and bake on the middle oven rack at 425 degrees Fahrenheit for 25 minutes. To avoid the pie making a mess in the oven, simply place the pie pan on a baking sheet before placing in the oven.

Then remove the foil and reduce the temperature to 375 degrees Fahrenheit and continue baking for 1 hour and 15-20 minutes. Keep an eye on the pie in case the crust is browning too quickly and needs to be covered in foil again. The pie is ready once there is still a little jiggle in the very center of it. Remove it and allow it to cool for at least 1 hour since it will continue to bake as it cools. Serve and enjoy!

Storage Tips and Notes

• This pie stores best covered at room temperature for 2 days or refrigerate up to 4 days
• Whipped cream and / or vanilla ice cream are wonderful additions to the pie
• As noted earlier, the amount of filling is perfect for 1 homemade pie, but may fill 2 store bought pie crusts. However, the cooking time will differ greatly if you bake 2 pies.
• Make sure to use pure pumpkin as some canned pumpkin already contains spices