Gluten-Free Pumpkin Pie with Flaky Crust
A classic spiced pumpkin custard in a butter crust made with a gluten-free 1:1 baking flour. The crust comes together in a food processor and can be made up to two days ahead.
Yield8 servings
Prep45 min
Cook1 h
Rest1 h
Total2 h 45 min
Ingredients
For the Crust
- 113 g (8 Tbsp; 1 stick) butter
- 45 ml (3 Tbsp) ice water
- 22.5 ml (1 1/2 Tbsp) sour cream
- 7.5 ml (1 1/2 tsp) white vinegar or rice vinegar
- 180 g (1 cup + 2 Tbsp) gluten-free 1:1 baking flour
- 5 ml (1 tsp) sugar
- 2.5 ml (1/2 tsp) salt
For the Pie
- 135 g (2/3 cup) sugar
- 5 ml (1 tsp) cinnamon
- 2.5 ml (1/2 tsp) ginger
- 1.25 ml (1/4 tsp) cloves
- 2.5 ml (1/2 tsp) salt
- 425 g (15 oz) can pumpkin
- 2 eggs
- 355 ml (12 fl oz; 1 can) evaporated milk or 240 ml (1 cup) full-fat coconut milk
Method
Crust
- Cut the butter into small 6-mm (1/4-inch) pieces and freeze 10–15 min.
- In a small bowl, whisk together the ice water, sour cream, and vinegar; set aside.
- In a food processor, process the flour, sugar, and salt to combine. Scatter in the butter; pulse until pieces are the size of large peas, about 10 pulses.
- Add the sour cream mixture; pulse about 10 times until the mixture begins to clump around the blade. (If it doesn’t clump, pour into a bowl and press together by hand to form a ball.)
- Turn the dough onto plastic wrap, form a flat disc, wrap tightly, and refrigerate 1 h or up to 2 days.
- If chilled longer than 1 h, let sit 15 min at room temperature. Roll between 2 large pieces of plastic wrap to 6-mm (1/4-inch) thickness.
- Remove the top wrap and invert into a 23-cm (9-inch) pie plate. Ease into the edges, remove the second wrap, trim excess, and crimp.
- Wrap loosely in plastic and freeze 15–60 min until chilled and firm.
Filling and Baking
- Heat the oven to 220°C/425°F.
- In a medium bowl, whisk the sugar, cinnamon, ginger, cloves, and salt. Whisk in the pumpkin, eggs, and milk until smooth.
- Pour the filling into the prepared crust (any extra may be baked in ramekins). Bake 15 min. Reduce the heat to 175°C/350°F and bake 40–50 min more, until the custard is set.
- Cool on a wire rack 2 h. Cover and refrigerate up to 2 days. Serve chilled with whipped cream.
Notes
- Use 100% pumpkin purée, not pumpkin pie filling.
- Dairy-free option: substitute full-fat coconut milk for evaporated milk.
Storage
- The crust can be made up to 2 days ahead.
- For best texture, chill the finished pie at least 4 h before serving.
- Store refrigerated; this pie does not freeze well.
Read labels and use packaged or processed ingredients that are certified gluten-free.
