Holy moly this gluten free pumpkin pie is incredible!!! It’s smooth and creamy and is the best pumpkin pie I’ve ever had.
Happy Veteran’s Day to all the veterans out there, especially my dad, husband, and brother-in-law, and technically my son too. Thank you so much for your service to our great country.
Are you a pumpkin pie fan? There’s usually a line drawn of pumpkin pie lovers or pumpkin pie haters. I don’t hate pumpkin pie, but it’s my least favorite of all the pies. It’s always so boring. But not anymore. This pie changed my mind completely about pumpkin pies.
WHAT MAKES THIS PUMPKIN PIE SO SPECIAL?
Most pumpkin pies have the usual suspects of pumpkin, eggs, evaporated milk (or some other form of milk), sugar, and pumpkin pie spices. This pie has almost all of that and then some. But the real star to this pie is cream cheese. Yep, cream cheese is what makes this pie so wonderful and creamy!
HOW TO MAKE INCREDIBLE GLUTEN FREE PUMPKIN PIE
- Begin with an unbaked pie crust — my gluten free pie crust is the flakiest, easiest gf pie crust you’ll ever make.
- Whip softened cream cheese in a stand mixer or in a large bowl with a handheld mixer until smooth.
- Add pumpkin puree and continue whipping until smooth.
- Add melted butter and vanilla and whip to combine.
- Next add eggs one at a time, beating well after each addition.
- Reduce speed of mixer and slowly add powdered sugar and spices. Once fully combined, increase to medium high and whip until smooth.
- Pour filling into unbaked pie shell. If your pie pan isn’t deep, you may have leftover pie filling, which can be poured into another individual pie shell or small tart pan.
WHAT SHOULD I SERVE WITH THIS PIE?
There was a meme going around a few years back with two pictures of a piece of pumpkin pie. One was plain and the other was completely covered with whipped cream, like a frosted cake would be. You couldn’t even see the pie underneath!
I think I sent that meme to Scott on Facebook because it reminded me SO much of him. We joke that he’s having a little pie with his whipped cream, haha!! In all seriousness, I think whipped cream is the ONLY thing to serve with pumpkin pie. And I like my whipped cream fresh.
I never really use a recipe. Just pour some cream into a stand mixer bowl (once cream is whipped, it will double in volume). Add a few tablespoons or up to 1/4 cup of powdered sugar, depending on the amount of cream poured into the bowl. Also add vanilla extract or vanilla bean seeds. Whip on low at first until the mixture begins to thicken slightly, about 30 seconds. Then mix on high until stiff peaks form. If you take the whisk and dip it into the whipped cream, then flip it upright the whipped cream will create a “peak” that will stand straight up.
For a change of pace from the usual boring pumpkin pie, give this gluten free pumpkin pie with cream cheese and butter a shot. I bet you’ll never go back!
Incredible Gluten Free Pumpkin Pie
Ingredients
- 1 gluten free pie crust, unbaked
- 1 8-oz package cream cheese, softened
- 1 15-ounce can real pumpkin puree (not pumpkin pie filling)
- ½ cup (1 stick or 113 g) butter, melted
- 2 tsp vanilla extract
- 3 large eggs
- 3¼ cups (406 g) powdered sugar, sifted
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- ¼ tsp salt
- freshly whipped cream for serving
Instructions
- Prepare the pie crust according to recipe instructions for a single crust pie. Place crust in refrigerator while making filling.
- Preheat oven to 400°.
- In bowl of stand mixer or with a handheld mixer, whip cream cheese until light and fluffy. Using the whisk attachment works best for this.
- Add the pumpkin, melted butter, and vanilla extract and continue to whip until incorporated, approximately 3 minutes.
- Add eggs, one at a time, mixing well after each addition.
- With mixer on low, add powdered sugar and spices a little at a time, until completely incorporated and batter is smooth.
- Remove pie crust from refrigerator and pour filling into pie crust. If your pie plate is deep enough, you should use all the filling. If it's not very deep, you may have a little filling leftover. This can be baked in a separate single-serving pie plate, with or without a crust.
- Bake pie for 15 minutes at 400°. Reduce heat to 350° and continue to bake for an additional 43-48 minutes, or until center of pie is no longer jiggly when lightly shaken.
- Allow pie to cool on wire rack and chill in refrigerator for at least 4 hours before serving.
- Serve with freshly whipped sweetened whipped cream.
Adapted from Modern Honey’s The Best Pumpkin Pie Recipe
I made this pie crust and used my pumpkin pie filling. It looked great . I put it in the oven and within 10 min. the crust melted in spots and fell onto the bottom of the oven causing a tremendous amount of smoke. I put the pie on a tray and continued to bake. I had made a regular crust pumpkin pie along with the gluten free and the regular turned out fine, but the crust on the gluten free was very dark even though I put on a crust protector. Also on the pie tray there was a puddle of melted butter when I took the pie out.
This pie is awesome. My husband loves pumpkin pie and said this reminds him of the pumpkin pie his grandma used to make. I used a mi-del graham crust and it was awesome. The filling for 2 pie crusts. So glad I made 2! Thanks for another winner Kim! I totally wish you had a Food network show and cookbooks!
Oh, haha! Thanks, Danae!! Maybe some day, at least the cookbook part 🙂