Gluten-Free Pumpkin Pie with a Classic Spiced Pie Filling

Classic pumpkin-pie spices bring warmth to every slice of this gluten-free pumpkin pie, with its smooth, rich filling and gluten-free single-crust dough. The crust is partially baked before the filling goes in, and both are warm when they meet. Plan for about 3 hours and 20 minutes from start to finish, including time for the pie to cool and set. The recipe makes 8 servings.

What Makes This Gluten-Free Pumpkin Pie Special

Familiar pumpkin-pie spices—ginger, cinnamon, nutmeg, and cloves—give the smooth, rich filling its classic flavor, while a gluten-free single-crust pie dough makes the dessert gluten-free. The method also gives the crust and filling a little extra attention before they go together: the shaped crust is partially baked, and the spiced pumpkin mixture is cooked on the stovetop before cream, milk, and eggs are added. Pouring the warm filling into the warm crust brings these components together for the final bake. The pie comes out when the edges are puffed and lightly cracked while the center still jiggles slightly, then cools until the filling sets. It’s a familiar pumpkin pie with a carefully timed approach to its gluten-free crust and filling.

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Ingredients for Gluten-Free Pumpkin Pie

Crust

• 1 recipe gluten-free single-crust pie dough: Use this dough for the pie shell; it is rolled, shaped, chilled, and partially baked before the filling is added.

Pumpkin Filling

• 1 (15-ounce) can pumpkin puree: The base of the filling, processed with the sugar and seasonings.
• 7 ounces (198 grams or 1 cup) packed dark brown sugar: Adds sweetness to the pumpkin mixture.

Spices

• 2 teaspoons ground ginger: Brings a warm, spiced note to the filling.
• 2 teaspoons ground cinnamon: Adds a familiar pumpkin-pie flavor.
• 1 teaspoon ground nutmeg: Joins the other spices in seasoning the pumpkin.
• 1/2 teaspoon salt: Is processed with the pumpkin, sugar, and spices.
• 1/4 teaspoon ground cloves: Completes the spice mixture.

Dairy

• 2/3 cup heavy cream: Whisked into the simmered pumpkin mixture along with the milk.
• 2/3 cup whole milk: Combines with the cream to make the filling.

Eggs

• 4 large eggs: Processed until uniform, then combined with the hot pumpkin mixture before filling the crust.

How to Make Gluten-Free Pumpkin Pie

Shape and partially bake the crust, cook the spiced pumpkin filling, combine it with the eggs, then bake and cool the pie.

Roll and Shape the Pie Dough

Set out two large sheets of plastic wrap and roll the gluten-free pie dough between them into a 12-inch circle. The plastic helps you transfer the dough to the pie plate: peel off the top sheet, then invert the dough over a 9-inch pie plate. Ease it into the plate without stretching it, and remove the remaining plastic wrap.

Trim the dough so it extends about 1/2 inch beyond the edge of the plate. Tuck that overhang underneath itself, bringing the dough flush with the rim, then crimp the edge. The shaped crust is ready to chill before baking.

Chill and Partially Bake the Crust

Cover the shaped dough loosely with plastic wrap and freeze it until chilled and firm, about 15 minutes. Meanwhile, position the oven rack in the middle and heat the oven to 375°F. Remove the plastic before baking the crust.

Bake until the crust is light brown, about 20 to 25 minutes, rotating the pie plate halfway through. Transfer it to a wire rack, but keep the crust warm; the filling will be added while both are warm. After baking the crust, move the oven rack to the lower position and raise the oven temperature to 425°F for the filled pie.

Cook the Spiced Pumpkin Mixture

While the crust bakes, process the pumpkin puree, packed brown sugar, ginger, cinnamon, nutmeg, salt, and cloves in a food processor for about 1 minute, until combined. Transfer the mixture to a medium saucepan and bring it to a simmer over medium-high heat, stirring constantly.

Continue cooking and stirring for about 5 minutes, until the pumpkin mixture is thick and shiny. Whisk in the heavy cream and whole milk, then briefly return the mixture to a simmer. Remove the saucepan from the heat.

Combine the Eggs and Pumpkin Mixture

Process the eggs in the food processor for about 5 seconds, until uniform. With the machine running, slowly pour about half of the hot pumpkin mixture through the feed tube. Stop the machine, add the rest of the pumpkin mixture, and process for about 30 seconds more, until uniform.

Work promptly so you can pour the warm filling into the warm crust. The recipe combines the eggs with the hot mixture in the food processor before the filling goes into the pie shell.

Fill and Bake the Pie

Immediately pour the warm filling into the warm, partially baked crust. If the pie plate cannot hold all of the filling, bake the pie for 5 minutes first, then ladle in the extra once the filling has settled.

Bake at 425°F until the filling is puffed and lightly cracked around the edges, about 25 minutes. The center should still jiggle slightly when you shake the pie plate; use these visual cues to judge when it is ready.

Cool the Pie Before Serving

Transfer the pie to a wire rack and let it cool for about 2 hours, giving the filling time to set. It can be served slightly warm or at room temperature.

Tips for a Well-Set Pumpkin Pie

A few timing details help keep the filling and crust at the right stage as they go into the oven and the pie cools:

• Keep the crust warm: After partially baking it, transfer the crust to a wire rack, but don’t let it cool before filling.
• Use warm filling: Add the filling promptly after combining it with the eggs, while it is still warm. Pour it into the warm crust.
• Add extra filling after baking begins: If the pie plate has room for more filling, wait until the pie has baked for 5 minutes and the filling has settled, then ladle it in.
• Allow time to cool: Leave the pie on a wire rack for about 2 hours before serving. This gives the filling time to set.

How to Serve This Pumpkin Pie

The pie makes 8 servings, so cut it into eight slices once the filling has had time to set during its cooling period. Serve each slice slightly warm or at room temperature, as preferred. The smooth, spiced pumpkin filling and gluten-free crust are the focus, so the pie can be enjoyed just as it is. If serving it at room temperature, allow it to finish cooling on the wire rack before slicing.