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Gluten-Free Pumpkin Pie with Flaky Crust

Taralynn McNitt
The most delicious gluten-free pumpkin pie that will simply melt in your mouth!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 1 hour 20 minutes
Cook Time 45 minutes
Resting Time 2 hours
Course Dessert
Servings 8 Slices

Ingredients
  

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)

Instructions
 

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!