Gluten Free Pumpkin Pie (Nut-Free, Too!)
This Gluten Free Pumpkin Pie is smooth and creamy (without any cream) with just the right note of spice. It's made using our new (nut-free) crust that is so simple to put together! It's the quintessential fall pie, destined to be the star of your holiday dessert table!
Servings: 8
Ingredients
For the Nut-Free Gluten-Free Crust:
- 1 cup 120g store-bought oat flour (see note)
- 1 cup 116g tapioca flour
- ½ teaspoon salt
- ½ cup butter cold, cut into 8 pieces
- 1 egg
- ¼ cup cold water
- 1 tablespoon maple syrup
For the Pumpkin Pie:
- 3 whole eggs
- 15 ounce pumpkin puree
- 1 cup full fat coconut milk
- ½ cup maple syrup
- 1-½ teaspoon cinnamon
- 1 teaspoon vanilla
- ½ teaspoon nutmeg
- egg wash optional
Instructions
- Pre-heat oven to 350ºF.
- In a food processor combine oat flour, tapioca flour, salt, and cold butter and pulse until the butter is broken down into pea-sized pieces.
- In a small bowl whisk egg, water and maple syrup together. With the food processor running, add egg mixture and process until the dough just comes together.
- Roll out your dough immediately: Place dough on a large piece of plastic wrap and top with another piece of plastic wrap. Roll out into a 12" circle and take off the top piece of plastic. Invert into a 9" pie pan and crimp the edges. If desired, brush with egg wash for a more golden crust, but this is not necessary.
- Par-bake the pie crust by placing a piece of parchment inside the crust and fill with pie weights (or dried beans or rice). Place in the oven and bake for 10 minutes.
- Meanwhile make the filling by combing all the filling ingredients and whisk to combine.
- Once par-baked remove the pie weights and parchment paper and pour the filling into the shell and bake in a preheated 350 degree oven for 50 minutes, or until the filling is set on the edges but still slightly wobbly in the middle (see note). If crust is browning too quickly cover it with foil.
- Let cool briefly, about 1 hour before placing in the refrigerator to continue to set for another 3 hours.
Notes
Make sure to read over the posts for tips and tricks on how to make the BEST Pumpkin Pie.
We tested this with homemade oat flour made in a high-speed blender and do not recommend using this. We had much better results using store-bought (gluten-free) oat flour.
If you find that your pastry is on the wetter side, add in a bit more oat flour until it feels workable. Oat flour can be a bit tricky to measure out because sometimes it is densely packed in the container, and sometimes not. For a foolproof way to measure weigh it out instead of using a cup measurement.
Take care not to overcook the pie. The edges of the pie filling should be set and barely puffy until about 3" in and the rest of the pie will still be wobbly. It will continue to cook and set as it cools. If the pie is overcooked it will crack, which is not the end of the world, but would be visually more appealing without it.
We decorated this Pumpkin Pie with some leaf cut-outs. If you'd like to do this too you will need to make a second batch of dough. Simply double the ingredients and make the same way in a large food processor. Roll out on a sheet of parchment and using a cookie cutter, cut out the leaves and place on a parchment lined baking sheet. Bake separately while parbaking the crust.
If you don't tolerate oats, check out are classic pie crust recipe here.