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Gluten-Free Pumpkin Pie

Nothing says autumn like a slice of pumpkin pie and a dollop of whipped cream. It's an American tradition!

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  • Prep Time 15 min
  • Total Time 1 hr 25 min
  • Servings 8

Crust

1 1/4
cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1
tablespoon sugar
1
teaspoon xanthan gum
1/2
teaspoon salt
6
tablespoons cold butter, cut in small pieces
1
egg yolk
1
tablespoon cider vinegar
5
to 6 tablespoons cold water

Filling

2
eggs
1/2
cup sugar
1
can (15 oz) pumpkin (not pumpkin pie mix)
1
can (12 oz) evaporated milk
2 1/2
teaspoons gluten-free pumpkin pie spice
1/2
teaspoon salt

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In food processor, place flour blend, 1 tablespoon sugar, the xanthan gum and 1/2 teaspoon salt. Cover; process until combined. Add butter; pulse 3 to 5 times or until mixture looks like coarse crumbs.
  • 2 In 1-cup measuring cup, beat 1 egg yolk, vinegar and 3 tablespoons water with fork. With food processor running, quickly pour egg mixture through feed tube, and process a few seconds until dough begins to come together. (Add additional water if necessary.) Remove dough; shape into flattened disk. Cover with plastic wrap; set aside.
  • 3 Heat oven to 425°F. To make Filling, in medium bowl, beat eggs lightly with whisk or hand beater. Beat in remaining filling ingredients until well blended; set aside.
  • 4 Remove plastic wrap from dough. On 12-inch square of cooking parchment paper lightly sprinkled with flour blend, roll dough into 11-inch circle. Carefully center ungreased 9-inch pie plate over circle. Turn crust and pie plate over to place crust into pie plate. Remove paper. Ease crust into pan, repairing any tears with wet fingers. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Pour filling into crust.
  • 5 Bake 15 minutes. Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 4 hours or until chilled. Cover and refrigerate any remaining pie.

EXPERT TIPS

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

During baking, if crust begins to brown more than desired, cover outer crust with foil.

This recipe was created for our new Betty Crocker® Gluten-Free Rice Flour Blend available in grocery stores in late July. Until then, feel free to try this recipe using any gluten-free all-purpose rice flour blend found in larger supermarkets and co-ops.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
110),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
100mg
100%;
Sodium
440mg
440%;
Total Carbohydrate
39g
39%
(Dietary Fiber
2g
2%
  Sugars
21g
21%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
180%;
Vitamin C
2%;
Calcium
15%;
Iron
8%;
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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