This recipe has been developed and tested for the gluten free community by Gf-Zing!
A one-crust unbaked gluten free pie shell (9-inch deep-dish glass pie plate is perfect)
1 can pure pumpkin (1 pound size – the “one-pie” size)
4 large eggs
2/3 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1 1/2 cups almond milk
For a standard pumpkin pie, made with evaporated milk or heavy cream, the recipe would use fewer eggs. For this pie, which uses almond milk instead, more eggs are required to set the filling. This pie also includes less sugar than standard recipes.
Mix all the ingredients for the pie filling together with a whisk, electric mixer or food processor until thorouhly mixed. You can mix the pie filling in the same food processor that you mixed the pie crust in, and any left-over crust ingredients will just get mixed in to the filling with no ill effects on the pie.
Anyway, after the filling is thoroughly mixed, pour it in to the unbaked pie shell set in a glass pie plate. The filling will be quite thick and there will be enough for a deep dish pie. Bake in a preheated 425 degree oven for 10 minutes, then reduce the heat to 350 and bake for another 35 minutes or more, until the filling is set. If the pie is 9-inches and deep dish, it may take as much as an additional 20 minutes before the filling is set. To test the pie, dip a clean, dry, knife-blade in to the center of the pie. The knife should come out nearly clean, but little bits of filling clinging to the knife are ok. The top of the pie will start to crack.
Remove the pie from the oven. Cool completely. Pumpkin pie is an egg-based custard pie, so it should be kept chilled when not being served, and then brought to serving temperature.
If you prefer, you can use a one-pie can of squash, or 1 1/2 cups of home-cooked, mashed, drained pumpkin or winter squash (butternut, buttercup etc.). To use winter squash or sugar pumpkin, halve them and seed them, then bake or microwave until tender. Finally, remove it from the skin, allow it to sit overnight, then strain it thoroughly to remove excess liquid.
If you don’t care about using dairy but want to use less fat, you can substitute 1 2/3 cups of 1% skim milk or gluten-free fat-free evaporated milk for the almond milk, and use 2 eggs plus 1/2 cup of gluten-free eggbeaters product for the eggs. Make sure the product is gluten free.
Make sure all the ingredients, including the spices, are guaranteed gluten free by the manufacturer. Certain manufacturers guarantee the gluten-free quality and accurate labeling of their spices. Read the internet gluten-free lists to find out which manufacturers are currently maintaining this level of quality.
The original concept of this recipe is from the Victory Garden Cookbook by Morash. There, the recipe was a an old-fashioned winter squash pie, and called for milk or cream.0
Tasted and “set” great. 🙂
While this recipe is wonderful, I’ve started making the filling in a pie pan with NO crust whatsoever. Call it a pudding like this recipe was originally looked on as and it’s good to go.
Delish and no extra calories from a so-so crust.
This recipe is wonderful! I found out that I have a milk allergy list last year and so was bummed that I wasn’t going to be able to have pumpkin pie on Thanksgiving. So, I tried this with the graham cracker tart shells for Thanksgiving and everybody LOVED them! My kids wanted them instead of the other desserts offered. They can’t wait for me to make them again. 🙂
Hi Mary Paul – I hope you will write back and let us know how this pie is with the Stevia!
Mary Paul says
Thank you so much for posting this recipe–I can’t wait to try it out. I am on a very limited diet and cannot have yeast, dairy, soy, gluten, sugar, and many other foods, too numerous to mention. I will use a nutmeal pie crust and substitute the sugar with Stevia and see what happens. God bless.