Gluten-free Pumpkin Pie Recipe

Gluten-free pumpkin pie recipe with buttery shortcrust pastry - super easy to make using tinned pumpkin. Coeliac-friendly, wheat-free and incredibly easy to make dairy-free - see the FAQ section to find out how.

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings

Calories 367kcal

Equipment

Tinned pumpkin
1 23cm fluted tart tin
Baking paper
Rolling pin with guides
Star biscuit cutters if making optional shapes
Heart biscuit cutters if making optional shapes
Squirrel biscuit cutters if making optional shapes

Ingredients

1 quantity of shortcrust pastry made using the sweet option; see the link in the first instruction for the pastry recipe

For the filling:

2 large eggs
285 g plain, unsweetened pumpkin puree tinned/canned - see link above or in FAQ section
165 g light brown sugar
1 tsp vanilla extract
1 ½ tbsp cornflour
1 tsp ground cinnamon
⅓ tsp ground ginger
⅓ tsp ground nutmeg
pinch ground cloves
160 ml double cream

Grams - Cups

Instructions

Begin by making the gluten-free shortcrust pastry recipe over here to create a sweetened 23cm (9") tart case. Follow the instructions for making the dough and blind baking a 23cm tart case, including the baking time without the baking beans. Once your pastry case is blind baked, come back here to make the filling.
Reduce the oven to 180C / 160C fan.
For the filling, mix the eggs, pumpkin puree, light brown sugar, vanilla extract, cornflour, spices and double cream together in a large mixing bowl until evenly combined. The cream should be added without whipping it first.
Carefully pour the filling into the warm, blind-baked pastry case. Place the tin on a baking tray.
Bake at 180C/160C fan for 50-55 minutes. The edges of the filling should be set, with a slight wobble in the centre when you gently move the tin. If the centre still ripples like liquid, continue baking and check again. Don't wait until the middle is completely rigid, as the filling will firm up further as it cools.
Remove from the oven and leave to cool in the tin on a cooling rack, then refrigerate within 2 hours of baking. Chill until completely cold and the filling has firmed up before carefully removing from the tin and slicing. Serve with cream or whipped cream, if you like.
Optional pastry decorations: Cut shapes from your pastry offcuts using biscuit cutters. Place on a baking tray lined with non-stick baking paper and bake separately at 180C/160C fan for 5-10 minutes, depending on their size, until golden. Smaller shapes may need removing before larger ones. Allow to cool, then place on the pie before serving.

Notes

Pastry: You'll need one quantity of my sweet gluten-free shortcrust pastry. Follow its instructions for making the dough and blind baking a 23cm tart case before adding the pumpkin filling.

Timings: The cooking time includes blind baking the pastry case and baking the filled pie. Allow extra time for making and chilling the dough, chilling the lined case and cooling the finished pie.

Make ahead and storage: You can make the pie the day before serving. Cool and refrigerate within 2 hours of baking. Once cold, cover and keep refrigerated. Eat within 48 hours.

Freezing: Once cooled and chilled, wrap the whole pie or individual slices well and freeze for up to 1 month, without whipped cream. Defrost in the fridge and eat within 24 hours of fully defrosting. The pastry may soften slightly after freezing.

Nutrition