I’ve officially eaten more pumpkin pie in the past week than I have in my entire life. I had to make a few versions of this recipe until it was perfect. I also have the same pie recipe coming out next week but with its dairy-free substitutions! I’m extremely excited to share this recipe with you all and I cannot wait to hear what you think after making. This is a pumpkin pie recipe that may convert the non-pumpkin lovers. I caught Kyle many times going into the fridge with a fork to steal a few bites. Mr. “I don’t really like pumpkin flavor” may have changed his mind 😉 I look forward to making this pie recipe for Thanksgiving! It’s hard to decide whether I like the crust more or the pumpkin filling, but this combo is mouthwatering. I am going to be making this same crust with my apple pie filling over the weekend. I’m absolutely hooked, and it’s so easy to roll out. I may get fancy and do the leaf shapes on top. The recipe is also very easy to make, which you all know I love EASY. You can make the dough the night before, or even weeks before and store it in the freezer to save time on Thanksgiving day. If you’re looking for an amazing pumpkin pie recipe to bring to the Thanksgiving table, THIS IS IT. You could also use regular flour if you don’t need to use gluten-free. Pie Crust Ingredients:
Gluten-Free Flour (I always use Bob’s Red Mill,) Unsalted Butter (Earth Balance vegan butter sticks work), Cinnamon, Full-fat Sour Cream (plain dairy-free yogurt with a high-fat content works like the Kite Hill Almond), Sugar, Sea Salt, and a few drops of almond extract (totally optional)
Pumpkin Pie Filling:
Vanilla Extract, Cloves, Pumpkin Spice, Cinnamon, Sea Salt, Brown Sugar, Sweetened Condensed Milk (coconut cream condensed milk will also work!) Eggs, Pumpkin Puree. Make the crust first because it needs to chill in the fridge for an hour in advance.
- In a large mixing bowl, whisk the flour, cinnamon, sugar, and salt together.
- Dice the chilled butter and use your hands to work it into the flour mixture.
- Use a fork to mash the sour cream and almond extract into the flour and butter mixture.
- Once the sour cream is combined the best you can with the fork, use your hands to form the dough into a ball.
- Slice the ball in half and form into small disk-like shapes.
- Sprinkle flour on both sides and wrap them in plastic wrap.
- Store them in the refrigerator for an hour.
Once the dough has chilled, cover your counter surface or a dough cloth with flour. Roll out into a circle to form the crust. You can place the pie pan on top and cut around the edges. I’m not a pie crust expert like my grandpa was. I may need to watch a few tutorials next time to make the edges look prettier, but it all tastes the same in the end! Pretty or not. Make the pie filling!
Whisk the eggs in a large bowl. Add in the cinnamon, cloves, pumpkin pie spices, vanilla, sea salt, brown sugar, pumpkin, and condensed milk (or sweetened condensed coconut milk.)
Pour the filling into the pie crust until it reaches the edges, but not too high!
I had a bit extra dough to make a mini pie for taste-testing the night before. Turn your oven to 425-degrees and bake the pie uncovered for fifteen-minutes.
Turn the temperature down to 350-degrees, cover the pie crust with tin foil to protect it from burning, and bake an additional 30-minutes. If the knife comes out clean in the center, then it is fully-cooked! I wanted to cry after the first bite of perfection! 💜
After taking the pie out of the oven, you’ll want to let it cool on the countertop for at least two hours. Store in the refrigerator until you’re ready to serve.
Gluten-Free Pumpkin Pie with Flaky Crust
The most delicious gluten-free pumpkin pie that will simply melt in your mouth!
Flaky Gluten-Free Pie Crust
- 2 Cups Gluten-Free Flour Bob's Red Mill
- 1/4 Cup Granulated Sugar
- 1/2 Tsp Sea Salt
- 1/2 Tbsp Ground Cinnamon
- 1 Cup Unsalted Butter 2 sticks (vegan Earth Balance as a substitute)
- 1/2 Cup Full-Fat Sour Cream (or high-fat dairy-free yogurt)
- 2 Drops Almond Extract Optional
Pumpkin Pie Filling
- 3 Large Eggs
- 3 Tbsps Brown Sugar
- 1 Tbsp Ground Cinnamon
- 1 Tbsp Pumpkin Pie Spice
- 1/2 Tbsp Ground Cloves
- 1 Can Pumpkin Purée 15 OZ
- 1 Tsp Vanilla Extract
- 1 Can Condensed Sweetened Milk 14 OZ(Condensed Coconut Milk also works)
Flaky Gluten-Free Pie Crust
In a large bowl, whisk together the gluten-free flour, sea salt, cinnamon, and sugar together.
Dice the chilled butter and use your hands to work it into the flour mixture.
Use a fork to mash the sour cream and almond extract into the flour and butter. Once the mixture resembles a crumble, use your hands to form the dough into one large ball.
Slice the ball with a knife and form each side into a disk-like shape. Sprinkle with flour and place it into the fridge for an hour.
Once the dough is chilled, add flour to your surface and roll the dough out. Place the pie pan on top of the dough and cut around the edges to form a pie pan shape.
Pinch the edges of the dough until it's even all the way around.
Pumpkin Pie Filling
Preheat oven to 425
Whisk the eggs and the brown sugar together.
Slowly mix in the cinnamon, pumpkin pie spice, sea salt, vanilla, and cloves.
Mix in the pumpkin and condensed sweetened milk.
Pour the mixture into the pie pan until it reaches below the edges of the crust.
Place the pie (uncovered) in the oven and cook at 425 for fifteen minutes.
Reduce the oven temperature to 350-degrees, cover the edges of the pie, and bake for an additional 30-minutes. If you place a knife in the center of the pie and it comes out clean, that's how you know it's done.
Let the pie chill for two hours outside of the fridge before eating.
Store in the fridge to keep it fresh longer!
I hope you all love this recipe as much as I do! Let me know if you’d want me to share the apple pie recipe with the little leaf cut-outs on top! & don’t forget to tag me in your recipe pictures if you make this one! xo
This is a photo of the gluten-free and dairy-free pumpkin pie I made and it turned out just as good! I’ll make sure to get that recipe up soon. I was going to add the substitute details to this post, but I used coconut milk and had to add different amounts of sugar and spices to make up for the taste of the condensed milk. Plus, I think a pie this good deserves a post of it’s own! 😉
Questions for you!
- Are you a pumpkin pie fan?
- What is your favorite Thanksgiving dish?
- Pie with whipped cream or ice cream?