Gluten-Free Pumpkin Pie

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

By Betty Crocker Kitchens

Updated May 15, 2019

Ingredients

1 1/4

cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend

tablespoon sugar

teaspoon xanthan gum

1/2

teaspoon salt

tablespoons cold butter, cut in small pieces

egg yolk

tablespoon cider vinegar

to 6 tablespoons cold water

eggs

1/2

cup sugar

can (15 oz) pumpkin (not pumpkin pie mix)

can (12 oz) evaporated milk

2 1/2

teaspoons gluten-free pumpkin pie spice

1/2

teaspoon salt

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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.

Cooking Gluten Free? 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.

2 Starch; 0 Fruit; 1 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 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

If there’s one thing we feel strongly about, it’s that dessert should be for everyone. No matter what a person eats or doesn’t eat, we want everyone to get the joy and satisfaction that comes from indulging in a homemade dessert. At no time is that more true than at a holiday like Thanksgiving. That’s why the Betty Crocker Test Kitchens have dug in and created gluten-free, vegan and even lower-calorie versions of some of their favorite recipes — find more recipes suited to various types of diets among our health and diet recipes. Now, back to the pie — while it’s one thing to make a gluten-free recipe, it’s quite another to make a gluten-free recipe so good, no one notices the difference. This is why we’re so excited to share this gluten-free pumpkin pie recipe with you. Readers, who have made it, comment that their families happily ate this pie without noticing any difference, and, even better, they tell us they’d make it again! So, if you are looking for a gluten-free version of everyone’s favorite Thanksgiving pie, give this a try. And if you’d like to serve this alongside a traditional pumpkin pie, don’t worry. We’ve got plenty more pumpkin pie recipes, plus all the tips you need to make this iconic dessert perfectly — even on the first try! It’s all waiting for you in our step-by-step tutorial on how to make pumpkin pie.