Pumpkin Pie

Updated: Jul 4

The classic Thanksgiving dessert 100% gluten free

2020 was my first Thanksgiving cooking a gluten free feast, and I skipped out on dessert. That won’t be happening anytime in the future cause I got a gluten free pumpkin pie recipe up my sleeve. This pie came out perfect; tasted just like a regular one with sweetness and plenty of pumpkin. I know all you Celiacs out there know how hard it is to find dessert to eat for big gatherings; well make this and you will be making everyone very happy. Slice up the pie and add a dollop of whipped cream on top! Dessert heaven or a food coma will be happening.


Prep Time: 10 mins

Cook Time: 1 hour and 10 mins

Inactive Time: 5 hours

Serves 6-8


Ingredients

  • 2 c AP GF flour

  • 1/4 t salt

  • 2 T water

  • 2 T sugar plus 1/2 c

  • 1 T pumpkin pie spice

  • 1 14 oz can GF canned pumpkin

  • Dash of nutmeg

  • 1 t cinnamon

  • 1 c heavy cream

  • 2 eggs

  • 1/2 c brown sugar

  • 1 t xanthan gum

  • 1 stick butter

  • 1 T GF vanilla extract

  • Whipped cream for serving


Directions

1. Combine flour, salt, 2 T sugar, and xanthan gum in a bowl.

2. Cut in butter.

3. Stir in 1 egg and water.

4. Form dough into a disc and wrap in plastic wrap. Chill in fridge 1 hr.

5. Preheat oven to 350 degrees. Grease pie dish. Roll out dough to 1/4 inch thick.

6. Place over pie dish and press in. Trim edges. Use fork to place marks on edges for crust. Bake 20 mins. Let cool.

7. Combine pumpkin, spices, heavy cream, 1 egg, brown sugar, 1/2 c sugar and vanilla extract in a bowl. Pour into pie dish on top of crust. Bake for 50 mins.

8. Let cool a few mins then chill in fridge for at least four hrs.

9. Slice the pie and serve with whipped cream.

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