Gluten-Free Pumpkin Pie (Wheat, Nut, and Fish-Free, Can Be Soy and Milk-Free)

This is absolutely my most favorite time of the year!  I love all things fall, and Thanksgiving is my favorite holiday.  I just love all the positivity and gratitude that comes with the season.  And I also love the baking that comes with the holidays.  I find it very relaxing.

One of the things that goes hand-in-hand with autumn and Thanksgiving (and Christmas, too - for us, anyway) is pumpkin pie.  I am not a huge fan of most pumpkin pies, but this one I like, and I was told by someone who HATES pumpkin pie that he actually enjoyed mine.  High praise, for sure!

I've made this particular recipe with gluten-free and gluten-full crust, but I decided to share the gluten-free crust version because that's the kind I have to make for my gluten-free kiddos.  It is great either way, but I will admit to having a lot easier time with the gluten-full crust when it came to rolling out the crust.  I still consider myself a novice in the gluten-free pies and bread department, and still have to rely on mixes at times.  Thankfully, King Arthur Flour makes a GREAT gluten-free pie crust mix that I can recommend with confidence!  (No, this is not a paid post for them, and they don't even know I am sharing this.  I'm just sharing from my heart and experience.)

Anyway, this pie is sweet and spicy in all the right ways, and pretty easy to whip up.  It is wheat, nut and fish-free (if all your ingredients are), and can be soy and milk-free (see variations).  It doesn't contain any sweetened condensed or evaporated milk, and I do think that makes it taste better.  As I mentioned above, people that will eat no other pumpkin pie will eat this one, so it is definitely worth making for your next holiday or family get-together meal!

Note: The gluten-free pie crust mix I recommend does not technically contain soy, but it does contain xanthan gum (see "Soy-Free" under variations for more details) which can cause issues for people with soy sensitivities or allergies, and that is why I will not claim that this recipe is soy-free. 

Also, the eggs are vital to this recipe because it is a custard-type pie.  If you have  made a custard-type pie before using egg replacer or an egg substitute with success, please feel free to use it here to make the recipe egg-free.

Gluten-Free Pumpkin Pie

King Arthur Gluten-Free Pie Crust Mix, prepared according to the package instructions, but not baked

(The mix makes 2 pie crusts, so you can either double this recipe and make 2 pumpkin pies, or use the other half of the dough for another pie.)

  

1 (15 oz.) can pumpkin

(This is just pumpkin NOT pumpkin pie mix.)

1 Cup milk

(Whole milk is best, but you can use any you have on hand.)

2 large eggs

2/3 Cup brown sugar, packed

(I recommend using brown cane sugar.)

2 Tablespoons white sugar

(I recommend using white cane sugar.)
   

1 teaspoon ground cinnamon*
  

1/2 teaspoon salt

1/2 teaspoon ground ginger*

  

1/2 teaspoon ground nutmeg*
  

1/4 teaspoon ground cloves*

*I recommend using McCormick spices when possible, and always make sure your spices are gluten-free!

1. Preheat your oven to 350^oF.
      
2. Roll out 1/2 of your prepared pie crust dough, and put it into a 9-inch, glass baking dish.  (Note: I find that glass pie dishes are best for baking pie, but you can use whatever you have on hand.  Also, as I mentioned above, the pie crust mix makes two 9-inch pie crust, so you can either double the filling and do 2 pies or use the other half of the dough for another type of pie.  For best results, follow the instructions on the back of the box for making the pie crust dough exactly.)
     
3. Mix all of the remaining ingredients in a large bowl until well-blended and then fill your pie crust with it.  (Note: If you sugar is clumpy, you will want to shift it before using it.  If you choose, you can mix the milk, eggs and pumpkin together first, then add you sugar and spices, but that is not necessary.)
      
4. Bake your pie for 35 to 45 minutes or until the crust is golden brown and a knife inserted 1 1/2 inches from the edge of the pie comes out clean.  (Note:  Your pie should be set like a custard pie or cheesecake, and it will crack in the middle if over-baked.  A little wobble in the pie is good (think set Jell-o or custard - if the pie's custard moves all together and doesn't look like liquid moving, it should be good to go, especially if the knife comes out clean), but you don't want a huge wobble (think bowl of cream - any wobble that is extremely obvious and looks like liquid moving is too much).)
     
5. Allow the pie to cool completely before serving and store any left overs in the fridge.  (Note: I normally make this pie the day or night before I want to serve it as it is best very cold.  I just allow it to cool on the counter until it is cool enough to stick in the fridge, put it in the fridge, and then leave it there until I am ready to cut and serve it.)

Makes 8 to 12 servings.  You can serve it plain or topped with sweetened whipped cream or even ice cream if you are so inclined and your diet allows. :)

Variations (Please keep your individual dietary needs in mind when using variations):

• Milk-Free: Use non-dairy milk of your choice in place of the milk.  Also, follow the directions on the pie crust mix box for making it "non-dairy".
    
• Soy-Free: King Arthur Flour's Gluten-Free Pie Crust Mix does not claim to contain soy, but it does contain xanthan gum, which can cause issues with people who have soy sensitivities and allergies, and hence the reason I won't claim this recipe is soy-free already.  You can use another soy-free pie crust mix (if you can have wheat/gluten) or soy-free, gluten-free pie crust mix of your choice.  You can make your own pie crust from scratch, as well (Here are 2 of my recipes: Simple Pie Crust and Easy Pie Crust.  Note: I have made both of those recipes with gluten-free Cup-for-Cup flour, but they are definitely harder to work with - stickier dough - so it is easier to overwork the dough.  This is why I recommended the pie crust mix.  Once I get a from scratch gluten-free pie crust out that works well, I'll share it! :) )  You'll have to make sure all your ingredients are soy-free, too.

This pie is really so very simple to put together, and truly delicious!

If you like pumpkin pie, give it a try!

You won't be sorry!