Pumpkin Pie (Gluten-Free)

Two pumpkin pies in white baking dishes on a linen cloth, surrounded by apples, autumn leaves, and a small pumpkin. One pie is decorated with leaf-shaped pastry and crumbled topping. Cozy autumn atmosphere.

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This gluten-free pumpkin pie tastes just as good, if not better, than the classic. This fall favorite dessert is made without refined sugar, features real pumpkin puree, and brings all the comforting flavors of the season to your table.

Prep Time50

Cook Time1 5

Cooling time4

Total Time6

Course: Dessert

Cuisine: Amercian

Keyword: Pumpkin Pie (Gluten-Free)

Servings:

Calories: 119kcal

Equipment

Ingredients

15 oz Pumpkin purre homemade or canned
3 Eggs
1 cup Heavy cream
1/2 cup Goat milk
3/4 cup Erythritol or coconut sugar
3 tbsp Arrowroot
1/2 tsp Salt
1 tbsp Cinnamon
1/2 tsp Ginger
1/4 tsp Nutmeg
1/8 tsp Cloves

Pie crust- go to the blog (Link in the instructions)

Instructions

Make your pie crust using your favorite recipe (here is mine) or a store-bought dough. If using my homemade crust, follow the steps in my recipe and chill it until ready to roll.
2. Preheat the oven to 375°F (190°C).
3. Roll out the dough into a 12-inch circle on a lightly floured surface, turning it as you go to keep it even. Gently place it into a 9×2-inch deep dish pie pan, pressing it in with your fingers. Fold any excess dough under to create a thicker edge, and then crimp it with a fork or flute it with your fingers. Brush the edges with a little egg wash.
4. Par-bake the crust: Line it with crumpled parchment paper and fill with pie weights or dried beans (you’ll need enough to cover the bottom evenly). Bake for 10 minutes, then carefully remove the weights and paper. Prick the bottom with a fork and return it to the oven for 7–8 more minutes, just until the bottom starts to brown.
5. Make the filling: In a large bowl, whisk together pumpkin puree, eggs, and erythitol or coconut sugar until smooth. Add arrowroot, salt, cinnamon, ginger, nutmeg, cloves (or pumpkin pie spice), a pinch of pepper, heavy cream, and goat milk. Whisk until fully combined.
6. Assemble the pie: Pour the filling into the warm crust, about ¾ full. If you have leftover filling, use it to make mini pies.
7. Bake for 55–60 minutes, or until the edges are set and the center is slightly wobbly. After 25 minutes, cover the crust edges with foil or a pie shield so they don’t overbrown. Start checking for doneness at minute 50.
8. Let the pie cool on a wire rack for at least 3 hours before serving. Decorate with sugared cranberries or pie crust cut-outs if you like. Serve with whipped cream.
9. Store any leftovers tightly covered in the fridge for up to 5 days.

Notes

*You can use 1 tbsp pumpkin pie spice instead all of those spices in the recipe

Nutrition