• barbhamilton7236

GF Pumpkin Pie

This is my favorite pumpkin pie ever! I’ve been gluten free and dairy free for many years. Every year I try a different recipe for pumpkin pie. I always had a hard time finding a gluten free crust that I enjoyed. Well last year I found this great gluten free flour blend and some great recipes. Not sure if it’s the flour blend that I discovered at GF JULES (https://shop.gfjules.com/products/gfjules-all-purpose-gluten-free-flour-1-5-lbs-pack-of-1) or if it is the recipe or if it’s a combination of both. At any rate, I’m making this GF Jules pumpkin pie again! It’s a keeper. I hope you enjoy it as much as I do. And speaking of great recipes...she also has the best cut out sugar cookie recipe using her flour blend!!! It was also a winner with my grandkids! Hope you enjoy your holidays!

Pumpkin Pie Ingredients:

· 2 large eggs (or egg replacer)

· 15 oz pumpkin purée (canned)

· 1 cup milk, not low fat (dairy or non-dairy vanilla flavor)

· 2 Tbs. melted butter or non-dairy substitute (e.g. Earth Balance Buttery® Sticks)

· 3 Tbs. bourbon or spiced apple cider

· 1 Tbs. lemon juice

· 2 Tbs. gfJules™ All-Purpose Flour

· 1/2 cup packed brown sugar

· 1/4 cup granulated cane sugar

· 1/2 tsp. sea salt

· 2 tsp. cinnamon

· 2 tsp. pumpkin pie spice (or 1/2 tsp. nutmeg + 1/2 tsp. ginger + 1/8 tsp. cloves or allspice)

· one uncooked, prepared pie crust in a 10 inch pie plate


1. Preheat oven to 450º F.

2. Prepare your pie crust in a 10 inch pie plate and butter or spray one additional ramekin.

3. Mix together all liquid ingredients in one bowl and whisk together the dry ingredients in another. Slowly pour the dry ingredients in to the liquid bowl while stirring. Beat until totally combined.

4. Pour into prepared pie plate, leaving at least 1/4 inch between the batter and the top of the pie crust. Pour any remaining batter into prepared ramekin(s). Smooth the top of the pie with a rubber spatula.

5. Brush crust with egg wash (full egg, mixed + 1 Tbs. water) or milk or oil (to help the crust brown), then cover with pie crust covers for at least the first 30 minutes of baking -- longer if you're using decorative pie crust cut-outs like some I've pictured here which are quite thin and delicate, and therefore would be prone to over-cooking/burning if not covered.

6. Bake at 450º F for 15 minutes, then reduce heat to 375º F and bake for 15 more minutes (~45 minutes total bake time).

7. Remove pie crust covers and brush the crust edges with egg wash, milk or oil again, then bake another 15 minutes, or until a knife inserted into the pie comes out clean. The middle should still be slightly jiggly, not totally firm.

8. Turn off the oven but leave the pie inside the oven with the door cracked open so that the pie cools slowly for 20 minutes more; this will help prevent the custard from cracking and minimize shrinking.

GF Pie Crust Ingredients:

· 1 cup (16 Tbs.) gfJules™ All Purpose Gluten Free Flour – 135 grams

· 1/2 teaspoon salt

· 2 Tbs vegetable or palm shortening*

· 3 Tbs butter or non-dairy alternative ( e.g. Earth Balance® Buttery Sticks)

· 2 Tbs vodka + 1-2 Tbs cold water OR 3-4 Tbs. cold water

· egg wash (1 egg + 1 Tbs. water) OR milk (dairy or non-dairy) for brushing on crust


To Make the Gluten Free Pie Crust Dough:

1. In a large bowl, whisk together the dry ingredients. Cut in the shortening and butter using a pastry cutter (or the flat paddle attachment on a stand mixer or a food processor). Add the vodka/water gradually to make the consistency you need to form a ball – err on the side of it being wetter rather than crumbly.

2. Form a disc with the dough, wrap in plastic and set aside on the counter for 30 minutes while you make your filling.

Rolling the Gluten Free Pie Dough:

1. After allowing the dough to rest, roll the pastry out onto a surface dusted well with gfJules™ All Purpose Gluten-Free Flour. A flexible pastry sheet (e.g. Silpat) is ideal for rolling and transferring a crust.

2. Roll to a diameter at least 1 inch larger than the diameter of your pie pan.

To Transfer the Gluten Free Pie Crust:

1. Gently lift an edge of the rolled-out crust over your rolling pin.

2. With one hand under the baking mat, use the pin in the other hand to lift the crust so that it is supported by the rolling pin as you pull the crust gently off of the baking mat.

3. Transfer gently over the pie plate to center.

4. Drop gently into the plate and press in with floured fingers.

5. Pat into your pan.

For a One Crust Gluten Free Pie:

1. Cut the edges of the crust to an even length of approximately 1-inch larger than the diameter of your pie plate.

2. Gently fold the edges under, then press with a fork or pinch into a fluted design between your fingers.

3. Fill with your desired filling.

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