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Deep Dish Gluten Free Pumpkin Pie

Updated on June 26, 2017
gluten free deep dish pumpkin pie
gluten free deep dish pumpkin pie

I'm a terrible cook, but darnit I can bake when I put my mind to it. When I had to go gluten free I thought my days of experimenting with baked treats were over, but I was very wrong ~ it began a whole new chapter of delicious smelling, hot, gooey, yummy treats coming out of my kitchen.

The pumpkin pies I made last Thanksgiving were good, no one even realized they were gluten free until after they had eaten them and declared a job well done. But still, I felt like something was missing from them, they need a bit more spice, a pinch more flavor, and a touch more sweetness. In other words, I wanted a bigger, better pie.

This year I'm tweaking my filling recipe a bit and I wanted to share the results with you here. The kids are currently enjoying my pie making efforts, but I did manage to snap the photo you see here before it was all gone. I might add a pinch more cinnamon and ginger to the next one, but I like my pumpkin pie with a little more spice pizzazz ;-)

Cook Time

Prep Time: 10 - 20 minutes

Total Time: 90 - 120 minutes

Serves: 8

Ingredients

  • Crust:
  • 1 1/2 cups gluten free all purpose flour (I use Bob's Red Mill)
  • pinch or two of salt
  • 1/2 cup oil (vegetable oil, olive oil, canola oil, your choice, they all work fine)
  • 1/4 cup nondairy coffee creamer, any flavor (French Vanilla or Pumpkin Pie Spice flavors work wonderfully for an extra hint of flavor)
  • Filling:
  • 1 large can pumpkin puree (or 2 small cans)
  • 1 small can sweetened condensed milk
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 3 eggs
  • 2 tablespoons potato starch (or corn starch if you prefer)
  • 2 teaspoons of cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • pinch of salt
  • Notes:
  • Instead of individual spices you can use preblended pumpkin pie spice if that's what you have on hand.
  • The potato starch (or corn starch) in the filling is actually optional, if you don't have any in the pantry don't worry about it. The pie will be a little more "loose" so just be sure to chill it for at least two hours before serving. Adding the starch simply provides for a more dense filling.

Instructions

  1. Preheat the over to 425 degrees F while you prepare the crust
  2. In a medium mixing bowl mix together 1 1/2 cups gluten free flour, pinch of salt, 1/4 cup coffee creamer, and 1/2 cup oil, using a fork until well blended.
  3. Transfer the mixture to your deep dish pie pan and press out to cover the bottom and sides of the dish.
  4. Bake the empty pie crust for 10 to 12 minutes while you prepare the filling. (aka blind bake)
  5. To prepare the filling, mix together the filling ingredients in a large bowl until smooth and well blended.
  6. Transfer the pie crust from the oven to a cooling rack and fill with your blended filling.
  7. Bake the filled pie for 10 minutes at 425.
  8. Reduce over temperature to 350 (without opening the oven) and bake the pie for another 50 to 75 minutes depending on your oven and altitude; The pie is done when a knife or fork inserted in the center comes out clean.
  9. Let the pie cool for an hour or two. Serve with whipped cream or just plain jane if you prefer.

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    • BuckHawkcenter profile image

      BuckHawkcenter 2 years ago

      This gluten free pumpkin pie looks so good that I featured it on Holiday Desserts: Thanksgiving Menu on Review This.

    • Sylvestermouse profile image

      Cynthia Sylvestermouse 2 years ago from United States

      I love pumpkin pie and you recipe sounds delicious!

    • TonyPayne profile image

      Tony Payne 2 years ago from Southampton, UK

      Sounds lovely. We are starting to see a bit more pumpkin pie over here in the UK and I do like it. Might have to make some.

    • annieangel1 profile image

      Ann 2 years ago from Yorkshire, England

      oh yum - thanks for sharing this

    • chrisilouwho profile image

      chrisilouwho 3 years ago

      yum! this will be great for some of my guests this season, thanks!

    • Egils Petersons profile image

      Egils Petersons 3 years ago from Latvia

      Looks really tasty :)