Tabitha’s gluten-free pumpkin pie recipe

Here is just one of many takes on the traditional pumpkin pie.  This recipe is perfect if you are looking for the pumpkin pie you had growing up, only gluten-free.  This recipe is for 2 shallow dish 9” pies, but can be easily modified for 1 deep dish pie.  Just be sure to adjust the cooking time and temp for a thicker pie.

Graham Cracker Crust

Time: ~5 minutes to prep, 2 minutes to bake

Yields: 2-9” pie crusts

What you need:   

•  1-10 oz pkg of gluten-free graham cracker crumbs (available from Outside the Breadbox)
• ½ cup of butter or a gluten-free butter substitute
• 2 tsp ginger
• 1 tsp cinnamon

What to do with it:

1. In 2-9’ pie plates, evenly divide the graham cracker crumbs, the ginger and the cinnamon.  
2. Mix thoroughly with a fork.
3. Melt ¼ cup of butter
4. Add the butter to one of the pie plates and mix thoroughly with a fork until the mixture is crumbly
5. With your fingers, evenly spread the crumbs around the plate then begin pressing gently from the center outward,  creating the pie crust.  Don’t forget to press some crumbs up the side of the dish.
6. Repeat steps 3-5 for the second crust.
7. Bake in a preheated oven at 425 for 1-2 minutes.

Filling (adapted from Libby’s Famous Pumpkin Pie)

Time: ~10 minutes to prep, 45 minutes to bake

Yields: 2 shallow dish 9” pies

What you need:    

• ¾ cup white sugar
• Pinch of sea salt
• 1 tsp cinnamon (or to taste)
• ¼ tsp nutmeg (or to taste)
• ¼ tsp allspice (or to taste)
• ¼ tsp ginger (or to taste)
•  ¼ tsp cloves (or to taste)
• 2 eggs
• 15 oz canned pumpkin
• 12 oz fat-free evaporated milk
• 2 pie crusts (see above)

What to do with it:

1. Mix all dry ingredients (sugar, salt, cinnamon, nutmeg, allspice, ginger, cloves) in a small bowl with a whisk or fork
2. In a large bowl, beat eggs until blended
3. Add pumpkin to the eggs and mix until well blended
4. Add in the sugar mixture and stir until evenly mixed
5. Slowly add the evaporated milk stirring with each addition until completely mixed in
6. Evenly distribute the filling between the two pie crusts
7. Bake in a preheated oven at 425 for 15 minutes, then turn the oven down to 350 for 30 minutes or until pie is firm all the way through.
8. Let the pies cool for at least 45 minutes before cutting.
9. Top with whipped cream and serve.

Other Great Variations

• Spiced Pumpkin Cheesecake – sub in gluten-free ginger snaps available at Whole Foods
• Pumpkin Pie (No Bake) – pre-made frozen gluten-free pie crusts are available at most of the celiac-friendly stores.
• Gluten-free and Wheat-free Pumpkin Roll Recipe

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