fresh pumpkin pie, gluten-free

It’s pumpkin pie time.

Pretty much, it’s always pie time around here. I love making pie enough that I was asked to speak at a performance art/pie contest event called PIE STORIES last weekend. Pie stories. I have plenty of those.

However, for all the pies I have made — countless pies, hundreds of crimped edges, flaky crusts, and some several dozen miserable failures among them — there’s one kind of pie I have never made.

Pumpkin pie made from scratch. From a real pumpkin.

I know, right? How ridiculous is that?

However, I can’t be the only one who has lived off of Libby for decades, can I? It’s good, that canned pumpkin puree. And how many packaged foods have one ingredient? Pumpkin. You have to love that.

Still, people made pumpkin pies before Libby started shoving puree into cans. This must be done.

When I found out that this month’s Gluten-Free Ratio Rally would be pie, I had my incentive to finally try roasting a pumpkin and making my own puree.

(In case you don’t know about the ratio rally, this post will explain this joyful gathering of intrepid bakers.)

Pie crust is one of the easiest ratios in the baking world to remember. Want to hear it?

3 2 1.

That’s all you have to remember. Three parts flour, two parts fat, and 1 part water.

You can add a pinch of salt (I do). You could add an egg for extra richness (I don’t). You could toss in some sugar or cinnamon. But all you really have to remember is 3 2 1.

Remember that, in order to work with a ratio, you have to think in grams or ounces. Cups will not do here.

If you want to make a gluten-free pie crust, simply mix up 300 grams of your favorite gluten-free flours, cut in 200 grams of your favorite cold fat (butter or lard work best, I think), and dribble in 100 grams of cold water when you are ready to finish the dough. Done.

You’ll see that our favorite pie crust, the one we’ll be using for our holiday baking and the pie you see here, was built on this ratio. We just used a touch more to make sure we had enough for a double crust: 350 grams flour, 230 grams butter, and 120 grams of water. It works every time.

(However, if you use any flours that have more fat than others — like almond flour — or soaks up the moisture — such as coconut flour — your ratio will be thrown off. Play with those at your risk!)

If you would like a step-by-step direction for how to make pie crust with ease, please read this post.

Now, about that pumpkin puree.

I asked on Twitter — my favorite crowd source for all things food — and the consensus was clear:

1. Don’t roast your jack o’lantern. You have to use a sugar pie pumpkin.

2. If you can’t find a sugar pie pumpkin, use a squash. Apparently, some canned pumpkin purees are actually squash anyway. Butternut squash, hubbard squash, and Kabocha squash are great for this.

3. You can steam or roast the pumpkin. Steaming keeps the flavor clean. Roasting adds a slightly darker flavor.

4. If, after you have pureed the pumpkin flesh, it seems a little wet, find a way to dry it. Spread it out on a baking sheet. Or, bundle it up in cheesecloth and hang it over the kitchen sink.

And that’s it.

Really, not that hard.

And it wasn’t. Danny and I cut a sugar pie pumpkin (about a 3 pounder) into quarters, scooped out the seeds, drizzled a little oil over the top, and roasted them in a 375° oven until the flesh was fork tender. And then we removed the skin and pureed the pumpkin in the food processor.

The pie made with fresh pumpkin? Richer. More nuanced. Ours. Not out of a can.

I’m sort of embarrassed at how easy it was.

Just like making pie.

Here are some other offerings from the Gluten-Free Ratio Rally: 

TR from No One Likes Crumbley Cookies Chocolate Mousse Pie
Jean Layton from Gluten-Free Doctor Cheese Crusted Apple Pie
Charissa from Zest Bakery Apple Galette with Pisco Soaked Golden Raisins
Kate from katealicecookbook Kale & Zucchini Tart
Jenn from Jenn Cuisine Sweet Potato and Duck Pot Pie
Caleigh from Gluten Free[k] Leek and Potato Pie
Rachel from The Crispy Cook Maple Walnut Pie
Gretchen from kumquat deep dish chocolate bourbon pecan pie
Claire from Gluten Freedom Autumn Pumpkin Spice Pie
Morri from Meals With Morri  Spinach – Prosciutto Ricotta Quiche & Muffin Tin Pie Variations
Caneel from Mama Me Gluten Free Green Tomato Pie
Meredith from Gluten Free Betty Blueberry Pie
Meaghan from The Wicked Good Vegan Vegan Gluten-Free Pumpkin Pie with Pumpkin Seed and Ginger Topping
Erin from The Sensitive Epicure Chess Pie
Mary Fran from frannycakes Pumpkin Mousse Pie and Apple Maple Cream Cheese Pie
Brooke from B & the boy! Pot Pie
Lisa from Gluten Free Canteen Frangipane Apple Tart
Mrs. R from Honey From Flinty Rocks Mock Apple Pie
Silvana from Silvana’s Kitchen Gluten-Free Chicken Pot Pie


Last week, after I wrote about the joys of our CSA, I found out that we just received our last bag. It makes sense. It’s November, folks. How is that possible? Along with our bag filled with fresh vegetables, Jasper included a copy of this poem (one of my favorites) and her recipe for pumpkin pie. She’s given me permission to use it here. Because it’s amazing.

We made fresh ricotta, riffing a bit on Heidi’s recipe here. This means we don’t need any evaporated or condensed milk. We used coconut milk in place of the cream, since Danny doesn’t tolerate cream that well. We used organic cane sugar, although I might try some muscovado instead. And if you can’t eat eggs, you can try 12 ounces of soft tofu here. Be sure to blend it well in the mixer before you add anything else, as you would the eggs. (I’d love to hear your recommendations on the best egg replacer for pumpkin pie.)

Try this as a template, switching in what works best for you. I’ll be playing with it again this week, in time for our Thanksgiving pies.

2 large, local eggs
1 cup fresh ricotta cheese
3/4 cup fresh cream
2 Tbsp real maple syrup
2/3 cup sugar
1 tsp pure vanilla extract
1 tsp cinnamon
1/4 tsp fresh ground ginger
1/4 tsp fresh grated nutmeg
2 cups roasted, pureed pumpkin

1 pie crust (remember that recipe makes enough dough for a top and bottom crust, so cut it in half here)

Preheat the oven to 425°.

Beat the eggs until fluffy, then add the remaining ingredients. Continue blending until the mixture is entirely smooth and coherent.

Spoon the filling into the crust. Bake at 425° for 15 minutes, then lower the temperature to 350°. Bake until you can insert a knife into the center of the filling and have it come out clean, about 40 to 50 minutes. (If the crust starts growing too brown, put some foil around the edges of the pie and continue baking.)

Allow the pie to cool completely before serving.


98 comments on “fresh pumpkin pie, gluten-free

  1. Caneel

    Oohh, this looks so good! Ok, I’m admitting on here that I’ve never personally made a pumpkin pie from the actual pumpkin, either. Not by myself. I love Libby’s. My mom often made the pumpkin filling from scratch, and I watched her do it many times, but have never attempted it myself. I don’t know why, since I cook and bake other squashes all sorts of ways. I guess Libby’s is just too easy. 😀

    Love this post, Shauna – and almond flour and the fat!!!! That may be why I keep having crumbles when I make my crust without gums or egg yolk – I was just thinking of the protein in the almond flour and not the fat also. Yikes! Thanks for pointing that out!

  2. Lucie (Thursday Night Dinner)

    yummm! pumpkin pie, I recently became gluten free and was so upset when I started thinking about all of the deserts I couldn’t have anymore (I have a massive sweat tooth) I love coming onto your blog and seeing that my sweat tooth still get its fix! I cant wait to try this out for thanksgiving! (definitely going to need to do a couple test runs 🙂 )

  3. Charissa (zest bakery)

    It is crazy on how quickly it became November! Pumpkin is easily my favorite pie, and if it is from fresh pumpkin, even better. I’m kinda loving your CSA set up! I must request poems and recipes from ours. 😉

    Hope to see you soon!

  4. Andrea

    Another tip for fresh pumpkin puree. You won’t have the same caramelized goodness as roasting (I generally roast a sugar pumpkin or a kabocha squash and puree in the food processor for great flavor and texture combo), but if you want to do this while not at home, you can cut and seed the pumpkin, toss it in the slow cooker with a little water (or apple cider) and let it go on low for the whole day or on high for 4-6 hours. And then you can puree the whole thing, skin and all, and you will have glorious, fresh, homemade puree with very little hands-on time. 🙂 Just make sure the surface is clean and free of hard blemishes. Shauna, amazing idea with the ricotta– going to try that!

  5. Robin

    Great timing! My mom and sister are both gluten free and my kids and I were just talking about how to do a gluten free pie for Thanksgiving. Thank you!

  6. Mandy

    I figured you would have made it without eggs. Pumpkin pie is one of the absolute hardest recipes to make without eggs. Sometimes people add some starch, or flour, or tofu to the mix, but everytime I have done it, the pie cracks. Still tasty though. you can hide the cracks with a topping, if that suits your fancy.

    1. Mandy

      Ha, I should have read more thouroughly before commenting. Like I said, you can hide the cracks with a whipped cream topping, it works pretty well.

    2. Christine

      Here is a recipe for a vegan (and therefore egg-free) sweet potato pie. I made and it was delicious. Swap sweet potatoes for pumpkin puree and maybe we have an egg-free pumpkin pie filling? I guess it replaces the eggs with cornstarch as Mandy suggests above. I’m going to try it–crossing my fingers.

        1. Christine

          I used Shauna’s GF Pie Crust recipe and the Libby’s pumpkin pie recipe (to appease my hubby) with 2 TBS of cornstarch and 4 TBS of water instead of the 2 eggs and it was fantastic! I feel liberated GF Girl! I give thanks for you this Thanksgiving!

  7. coryy

    I stumbled on a trick when I was broke and in college, and I love it, because the pumpkin cooks so much faster. I ran the chunked pumpkin through the grater on my kitchenaid mixer.( I only had a toaster oven at the time) Then I can steam or roast it that much faster, and it’s almost puree when it is fully cooked. If you happen to have an exceptionally stringy pumpkin or squash, grating fixes that. And if you don’t have a food processor (all I had at the time was a 30 year old kitchenaid handmedown…which is still going 20 years later), you can mash the grated bits with a potato masher and call it good.

  8. Hazel C

    Easy to roast the pumpkins and then any left overs put in the freezer for pumpkin breads, custards, or more pie later. As Shauna stated the fresh pumpkin puree is a bit more watery/moist so be sure to adjust your moisture content in your recipes to account for this. Fresh pumpkin adds a little something to your recipes that people will notice and ask what you did differently!

  9. ~Mrs. R

    I have never roasted my own pumpkin but will be this year! I have a few that I purchased last week to make homemade roasted pumpkin pie for this Thanksgiving! Thanks for the inspiration. And the tip on using the coconut milk instead of cream. I don’t tolerate dairy, but cream is a real ‘killer’ for me. Loved the tip in the comments about using the slow-cooker and being able to puree the skin too! I might even get bold and try both ways to see how we like it best… and why not! 🙂

  10. Britt

    I think I roasted my first pumpkin to make pie 3 (maybe 4?) years ago now, and I’ve never looked back. Welcome to the club! Your pie looks fantastic.

  11. alexis

    i’m still looking for that great pumpkin pie recipe made without eggs. so far i’ve tried a couple that were good but not great. i’ve seen ener-g egg replacer as a sub with some flour added for a crustless pie, tofu, cashew cream, and agar powder. agar powder is next on my list to try. i’m really quite intrigued by it. i used agar in a key lime pie recipe over the summer, and it was like magic! just remember to get agar powder and not flakes, they are two different things, and you can’t just grind the flakes to turn it into powder. i’ll let you know how it goes!

    1. shauna

      Do let us know how it goes! I haven’t played with agar yet and I want to play. I’ve been studying a lot of vegan cookbooks and many are using arrowroot powder with a little liquid (water, oil, or applesauce). Have you tried that yet?

      1. Erin Swing

        Oh yeah, agar agar could be a great egg-free option. Completely forgot about it. We would use that in Spain for an egg-free tortilla de espsanola. Ratio: 1 gram agar agar to 250 grams total recipe weight. The filling must be heated stove top (minus the eggs) and dissolve the agar in. Immediately pour into baked pie crust and put in fridge to set up. Agar can tolerate being warmed (unlike gelatin), so it can be warmed for serving.

      2. alexis

        hi shauna!! i know this comes a little late, but i just had to tell you i just made a pumpkin pie with agar and it turned out great! i also made a vegan cool whip with agar that turned out really yummy too. what an fascinating product!

        in regards to using arrowroot mixed with liquid, it’s essentially the same thing as like ener-g egg replacer, just like a thickening agent. actually, the recipe i used for my pie was a combination of agar and corn starch. it really just all depends on what role the egg plays in the recipe.

        i hope you have an absolutely wonderful thanksgiving!! 🙂

    2. Hilary

      I just made a dairy free, egg free pumpkin pie with 1 envelope Knox gelatin and 1 can coconut milk plus 1/2 cup sugar (instead of eggs and sweetened condensed milk). It came out great! The no bake pumpkin pie recipe on the Knox website was the starting point. You can’t taste the coconut milk and it firms right up in the fridge. My hubby could not tell the difference 🙂

  12. Lisa

    Too many years ago, I was on a weekend trip to Vermont to see the autumn leaves. As we were cruising down the main road, we spotted a covered bridge off on a side path, so we decided to go exploring. On the other side of the bridge was a farmyard with a great pile of pumpkins for sale. We stopped. As we were contemplating the pumpkins, a small entrepreneur came out of the house. He was perhaps 8 or 10. The pumpkins were his, and it was his job to sell them.

    He promptly asked what I was using the pumpkins for. “Well, at least one will be a Jack-o-Lantern, and another will be for bread and pie”. He scowled a bit. And in the most educational tone he explained… “You need TWO kinds of pumpkin. They are not the same, you see. You need a BIG pumpkin for a Jack-o-Lantern, but those are stringy and dry… no good at all for cooking. You need little sweet ones for cooking… small and dense and sweet.”

    We walked away with a whole bunch of pumpkins from that kid. And only spent about $6.

  13. Lisa @ GF Canteen

    I really have to try roasting my own pumpkin…I bet it adds a nice depth to the pie flavors! That looks like an awesome pie – I would like a piece, please.

  14. Frances

    Thanks Shauna, I was hoping you’d put an updated pumpkin pie recipe up this year! I just used your AP flour blend to make your oatmeal chocolate chip cookies and they were AMAZING…so I’m super excited to try a pie with it!

    I’m doing it without eggs (will probably just use tofu) and will let you know how it goes.

  15. Karen Robertson

    Years ago I made a pie from pureed pumpkin and wish I had researched it a bit before forging ahead. Love the idea of draining the pumpkin in cheesecloth. I have a yogurt strainer and should have used it! Adding in the ricotta is also a great idea. Thank you!

    Though a little late to the rally my pie is now posted.

  16. Medusa Dot

    Tofu has always worked fine for me. My husband is allergic to eggs, so I have never used them in cooking, in the 53 years we have been married so far. (We are also lacto-vegetarians.)

  17. Gillian

    it’s like you read my mind, i’ve been scouring around for a pumkin pie recipe i can make with roasted butternut squash for a family party in a fornight’s time…. and this is perfect!!! one question though – maybe i missed it in the post – but do you blind bake the pastry case before adding the filling?

  18. Lissette

    Hi Shauna!

    I made 2 pies this week using your pie crust (the one featured in the O magazine) the first one was made from scratch, using a fresh sugar pumpkin, the result was amazing! the flavor was deep and rich; even my husband who is a picky eater said that: ” it was better than regular pie”; for the second pie I used the same pie crust, and for the filling a can of organic pumpkin, it was ok but nothing like the first one. One thing for sure is that baking with ratios makes all the difference. I just got my oxo scale and now i’m excited to bake more of your recipes and make more pies of course!

  19. kim

    I have been baking pies out of real pumpkins for years. I usually grow the pumpkins, too. i roast the whole pumpkin. Here is how to do it.
    Wash the pumpkin well, dry it and pierce it 4 or 5 times with a knife, then roast the whole thing until it is fork tender, let it cool, then cut out the stem and cut the pumpkin into 4ths. It is easy to scrape out the guts, then to peel the skin off of the flesh. Super, super simple.

    It works in the microwave too, but roasting gives it added richness.

  20. Holli

    I just learned the hard way to make Pumpkin Pie puree last week. So good to see another source for confirmation:)

    Question: Anyone with an eggless recipe for Pumpkin Pie Filling? Chia seeds? Anything? I have a Gluten and Egg-free son.

  21. Morri

    What a great use for ricotta cheese! This looks like an A + + + (+!) recipe. Your crust + inspiration from Heidi’s pumpkin pie filling = too cool for school.

  22. Katie

    I am gluten-free and dairy-free. It’s easy enough to substitute the butter in the pie crust and even the cream, but what do you suggest in place of the ricotta cheese?

    1. shauna

      Katie, someone already suggested a vegan cream cheese. The texture might be a little different, but I think it will still be lovely.

  23. Jen

    I’ve asked for a scale for Christmas, though I’m not sure I want to wait that long to get one. I love the idea behind understanding ratios and developing recipes. Thank you, as always, for sharing.

  24. Lissette

    Maple Pumpkin Pie Filling
    Gluten-Free, Dairy-Free, Egg-Free, Vegan, No-Bake
    1 can (15 oz.) pure pumpkin
    1/2 cup pure maple syrup
    1 can (14 fl. oz.) full fat Thai Kitchen® coconut milk
    2 Tbs. tapioca flour
    3 tsp. pumpkin pie spice (see notes)
    1/2 tsp. salt
    1 Tbs. pure vanilla extract
    3/4 cup water
    2 tsp. agar-agar powder (not bar or flake, see notes)
    In a blender, blend the pumpkin, maple syrup, coconut milk, tapioca flour, pumpkin pie spice, salt and vanilla until smooth. Set aside.
    Pour the water into a saucepan, sprinkle the surface with the agar-agar powder and whisk. Bring to a boil, then gently simmer for 1 to 2 minutes. Whisk the pumpkin mixture into the simmering agar-agar. Return the mixture to a boil and gently simmer, stirring constantly, until thickened, 2 to 3 minutes.
    Pour the hot pie filling into a prebaked pie shell. Refrigerate until firm and set, 3 to 5 hours. Serve chilled or bring to room temperature. Either way, with the help of the agar-agar, the pie will remain firm.
    from :

  25. Rebecca

    I am curious about which flour blend you are using…Is it your AP flour blend or your Whole Grain flour blend? Does the pie crust need something a bit more starchy for it to work? Many thanks for your answer!

  26. Pip

    I’ve been making this pie for several years, always with canned pumpkin. (What? I’m lazy and any extra energy I have is going to be put into something chocolate.) I’m not sure I’ve ever made a “normal” pie – I certainly have no need to, as this one is easy and tastes just the way pumpkin pie is supposed to taste.
    ¾ pound firm tofu
    16 ounces canned pumpkin purée or 2 cups fresh-cooked purée
    1 cup Sucanat or brown sugar
    2 tablespoons oil
    1 tablespoon molasses
    1½ teaspoons cinnamon
    1 teaspoon salt
    ¾ teaspoon ginger powder
    ½ teaspoon nutmeg

    Preheat oven to 350°F.
    Blend all ingredients in a food processor until very well mixed. Pour into a 9″ pie shell and bake for 1 hour, or until cracks start to appear in the filling. Chill for at least 2-3 hours before serving.

  27. Jenine

    You can also skip the pie crust and bake pumpkin pie filling as a custard in a water bath. I am one of those weird people who just likes the filling with whipped cream on top. Since I’m the baker in the family so I get to do what I want.

  28. Colleen

    Pumpkin pie conjures up wonderful family memories for me. My Mom had a recipe out of an old cookbook called Farm Journals Complete Pie Cookbook, crust and filling that we always used. I cut my pie baking teeth with this book and still use it when I want a good old fashioned pie. For years my two sisters and I got together and made a lot of pumpkin pies right around Thanksgiving. Mom taught us that canned pumpkin was something that you avoided so we made carrot pies, if we couldn’t get fresh pumpkin. Carrot is a little harder to turn into a pumpkin pie, as it is mor difficult to puree carrots than pumpkins. However the colour was marvelous and they tasted real good!

    When my son was diagnosed with a dairy intolerance and I with a wheat allergy a year later one of the first things I started to experiment with was pumpkin pie. I tried a variety of recipes but with minimal success, they were too strong or the wrong colour or tasted like soy. Crust were hard, too many ingredients, and then they fell apart when I tried to shape them in the pan. Bingo, your flour mix and the ratio were the answer. Thank you so much!

    For the filling, I finally went back to the old tried and true recipe that we had always used, and used a soy creamer instead of milk. This was the answer, for us. Now if I had to invent an egg free version…I don’t know what I’d use. But, finally, I have the old wonderful pumpkin pie back.

  29. Sandy

    Hi All:
    Well, I thought I would chime in here with my remarks on pumpkins! This girl just bought about 65 post-halloween Jack-O-Latern pumpkins on sale for about 60 cents apiece! Why, you ask? Well, a friend of mine and I co-care for 8 chickens and thought they would make great fresh food for them during the cold, snowy winter when they have to do without such things in their diet. We love watching them peck and scratch at the pieces to get every bite out. It really enriches their little chicken lives, and tickles our hearts! Plus, if we were so inclined we could feed them to the deer if we didn’t have a chip on our shoulder for what they do to the garden in the summer! I hate to encourage them. But the added benefit of having a pumpkin stuffed into every corner of the house and piled in our dining room, is that we can also eat them. I am not one of the subscribers to the idea that you can’t use jack-o-lanterns to eat. Granted, they don’t have as rich and deep of a flavor as some of the other squash, but they are still delicious. I am looking for any and all recipes that include pumpkin or anything like it as an ingredient. (Anyone?!) One of my all time favorites is this Black Forest Pumpkin Bread from Alicia’s Country Kitchen: This doesn’t start out as a gluten free recipe, but it is easy to convert by subbing your favorite GF flour mix like Shauna’s whole grain blend, which is what I use. Another killer recipe is this one for a Baked Pumpkin Rice Pudding with Cranberries that Gingerlemongirl, Carrie, posted on Food Buzz: FoodBuzz
    It is absolutely flat out fantastic! For both I use my jack-o-lanterns that I roast just a little bit differently than stated above. I cut them into manageable sized pieces and put them into baking pans big enough to catch the liquid that cooks off of them (good for soups!!) and bake them until they slump. The edges and the skins get all brown and caramel-ly in spots and add a great flavor! Then I let the pieces cool, remove the skins, and puree. I have even used them in pies and had great success. This way seems to lend itself to a much less soggy final puree than steaming the pumpkin too. I pour off the liquid that settles in the bottoms of the pans before pureeing. The roasting fills the house with steam and a heavenly smell! I also use this pumpkin for savory casseroles too. I made one with a couple of eggs, about 4 cups of pumpkin, some sauteed onion, a cup of crumbled feta cheese, a cup of shredded cheddar and topped with sliced almonds. It was great! Obviously the cheese and eggs wouldn’t do for some, but the ideas are endless! I want to start experimenting with using it in place of applesauce or other fruit like bananas in recipes. Any ideas everyone? Bon Apetit’

  30. jas @ the gluten free scallywag

    this is so funny that you’ve only just roasted/steamed pumpkin before for use in baked goods, as that’s all I do! Mind you, this is probably because you just can’t get canned pumpkin here in Australia, and you guys can get it at any grovery store. I imagine the flavour would be a lot cleaner than the canned veriety, like you said, fresh. Scones (or biscuits or shortcakes as you call them) with fresh steamed pumpkin are truly amazing, I’m making my best friends recipe on the weekend and love it with butternut pumpkin (you call it squash).

    Also, gluten free pie crust – it’s a necessity really isn’t it? I should have emailed you to get onto the rally.. infact, I might just go do that now 🙂

    PS. I love how the english language varies that I feel I need to explain myself when you probably know exactly what I’m talking about anyways!

  31. DamselflyDiary

    Whew! I made both the pie crust and the fresh pumpkin filling this weekend as a test before Thanksgiving. My conclusions?

    1. While I always enjoy fresh over processed, I don’t think the extra time and effort involved in roasting your own sugar pumpkin is worth it. The canned pumpkin is just canned pumpkin and therefore minimally processed. The pie with the fresh pumpkin didn’t test any better (according to my hubby) and there was a lot more work and time involved. Plus it was more expensive to buy a sugar pumpkin than it is to buy a can of pumpkin.

    2. The gluten free pie crust recipe is yummy. A little crumbly and hard to work with but that is partially my fault as I made several mini-pies instead of one big one. However, it tastes good.

    3. My favorite part of making pie is taking the bits and pieced left from the crust and sprinkling sugar and cinnamon on them and baking them. They were so good with the gluten free crust! I hadn’t had the them in a long time. I am now threatening to make a batch of pie crust just to make the sugar and cinnamon bits, but no pie!

    Thanks Shauna for inspiring me to make a pumpkin pie from scratch and with gluten free crust. In the past, I have made pumpkin pie with no crust to avoid the gluten. Now I can enjoy crust again!

    1. shauna

      Oh, I’m sorry to hear you didn’t enjoy it as much as we did. I have to say, we noticed a big difference in taste! But it doesn’t really matter. As long as you’re making pie, you’re good.

      1. DamselflyDiary

        Oh boy, I am back-peddling now! I made pumpkin pie for Thanksgiving using canned pumpkin. My husband confessed after dinner that after eating the canned pumpkin version again, he actually likes the fresh pumpkin version better! I agreed. I guess that means I will be roasting and pureeing pumpkins again!

        Also, I have a confession . . . I made gluten free pie crust (using your recipe) last night just to make cinnamon crispies! Oh, they were so good! Here’s how:

        -Roll out gluten free pie crust like you would for pie.
        -Sprinkle with cinnamon/sugar blend.
        -Use pizza cutter or knife to cut into strips and then turn and cut again into squares.
        -Bake at 350 for about 20 minutes but keep checking the oven to make sure they don’t burn and/or that they don’t need more time.

        1. shauna

          I love this! After tasting the real stuff, it’s hard to go back to the old ways. I love cinnamon crispies.

  32. Vicki

    This was my first attempt at gluten-free pastry, and I can’t believe I waited this long! I made an apple pie, and it was delicious! By far the best gluten-free pasty I’ve tasted. Thank you so much for the recipe Shauna! I am british, and am looking forward to using this recipe on our traditional christmas mince-pies 🙂

    I used earth balance vegan-buttery sticks for the pastry. Also found it easier to roll out the pastry using a floured surface, I tried parchment as well but it stuck very easily.

      1. Eileeen

        I’ve got a 10″ pie pan and crust ready to fill. I’d like to use this recipe for the filling. How much do you think I should multiply it to fill my 10 inch? I don’t want to have too much crust showing. Thanks.


        1. shauna

          You shouldn’t need too much more. Hm. I would multiply everything by 20%. If you have some left over, you can put the filling into ramekins and bake them in the oven!

  33. J. E. Medrick

    My fiance’s mom just discovered she can’t have gluten, so I’m making a foray into a gluten-free pumpkin pie this year. I scorn (ha ha ha!) canned filling, so doing it myself. Last time I tried, I lived in Japan and used kabocha for the pumpkin. Went to the store – no kabocha (translates literally into pumpkin). Read up a bit… my puree this year is made of one-half acorn squash, one-half buttercup squash and one-half butternut squash! (Making two pies.)

    I used whole grain rice flour for my gluten-flour substitute, and your 3-2-1 ratio (brilliant!) Unfortunately about 2 inches of my crust collapsed and a bunch of filling leaked out… whoops. At least partially because of the LACK of gluten, some of the solidity went out of the crust. I would recommend blind-baking this type of crust to my future self, for at least 5 minutes to give it a little firmer advantage before adding the pie filler. I made some mid-baking repairs.

    My filler differs from yours a bit, in that there is cardamon (which I’ve always been told is in _real_ pumpkin pie, haha.) And a few other ingredients – most notably dark brown sugar, which I made my own because some on the market have gluten (who knew?!?)

    As for my opinion… it tastes AWESOME! (Who knew gluten-free could be this good? I’ve always heard such horror stories!)

    1. shauna

      So glad you enjoyed it! I would definitely recommend that you use more than one flour. Using a few flours with high protein content helps the crust (and all gluten-free baked goods) enormously.

  34. Debbie Young

    Love this! I roasted three lbs of pumpkin, and used heavy cream along with the fresh ricotta! The tale of the finger tastes says YUMMY! I decided to put it in the fridge and make the crust and bake the pie in the early am. That way it will be cooled and very fresh for dessert, with some fresh whipped cream topping!

  35. jeannemarie

    I know that ovens vary drastically, and I have not had the chance to get a thermometer for our oven yet. However, I baked this according to the recipe, and after 50 minutes in the oven at 350 (after the 425 for 15) and it is still raw in the middle. It is also extra puffy. I’m assuming it will fall. Has anyone had to adjust the time on this recipe? I think it is going to end up great (though I had to buy ricotta and I could not get it incorporated into the batter so it was smooth. I wonder how that will affect the end product?). I’d just be curious to know if anyone else experienced a drastic change in timing. I have baked things in this oven before – and haven’t had too much difficulty.
    Is the pie shell supposed to be pre-baked? Maybe that is my problem!
    I guess I’ll ask for an oven thermometer for the holidays…

    1. shauna

      Jeannemarie, I have to say that I have not had this problem. However, if you are still baking this, simply cover the edges of the crust with foil and keep baking until it’s done. Ovens definitely do vary!

  36. speck

    hey shauna! Happy Thanksgiving (its friday in OZ, but thurs for you!) I was wondering what kind of pumpkin you used for this recipe? Australians have about 1000 kinds of ‘pumkin’, but none being the traditional jack ‘o lantern style. blue japanese, butternut, acorn etc. What would you recommend? My mother in law (god help us) is making a turkey on Sunday. I am making dessert. I hope your day is blessed, your tummy is full and you and your family are happy and healthy.


  37. Deanne

    I love your recipes and wanted to let you know that I have posted links to your recipes on my website for a gluten-free Thanksgiving. I have listed you as the recipe maker and send them directly to your site. Please check it out and let me know if you approve! It’s under seasonal eating. I hope that this gives you many more fans and followers. Keep it up!

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