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With many of our family members being gluten free I’ve learned ways to make some adjustments to my baking over the years. My goal when baking for family functions is to find something everyone can enjoy, and it doesn’t feel like we’re sacrificing quality and taste for. That’s made it difficult at times, but this gluten free Pumpkin Pie is one of my favorites.
Many times I’ve attempted gluten-free alternatives that have failed miserably. Just because the pictures look as good as the regular version online, doesn’t mean the recipe will work (tell that to the gluten-free cinnamon rolls that ended up going directly in my. trash can). Traditional pie crust is one of those things. I’ve tried, and never been happy with the outcome. However, cookie crusts have become one of my favorite swaps for making a pie gluten free. It just comes down to pairing the right gluten-free cookies to the pie flavor.
Sweet Loren’s have become some of my favorite go-to gluten free cookies to have on hand for when family stops over. I especially love their seasonal flavors, and have found myself stocking up and freezing them to have on hand for making pie crust. For this pie I highly recommend their Pumpkin Spice cookies. However, if you’re making them during the holiday season, their gingerbread cookies are a great option too. Either way, you just want to go with a spiced cookie that isn’t too moist, or has chocolate chips or other add-ins that wouldn’t crumb well.
Gluten Free Pumpkin Pie
Ingredients
Crust
- 2 Packages Sweet Loren's Cookie Dough (pumpkin spice or gingerbread) – See notes for additional other options
- 4 Tbsp Melted Butter
Filling
- 1/4 Cup Brown Sugar
- 2/4 Cup Granulated Sugar
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1/2 tsp ground ginger
- 1/4 tsp all cloves
- 2 Eggs
- 1 Can (15oz) Pumpkin Puree
- 1 Can (12 oz) Evaporated Milk
Whipped Cream
- 1 Cup Heavy Cream
- 2 tsp Powdered Sugar
- Splash Vanilla Extract
Instructions
Crust
- Follow package instructions on cookie dough for baking temperature. Bake for maximum bake time per package instructions. You want them to be one the crispier side, so they crumble well, so you can bake them for an additional 2-3 minutes if they're still soft at the full baking time. Allow to cool completely.
- Preheat oven to 350°F. Add cookies to a food processor and pulse into a fine crumb. Add melted butter and pulse a few times until incorporated.
- Press firmly into the pie pan. You can use a glass or bottom of a measuring cup to help press it into place.
- Bake 7 minutes and allow to cool fully before filling.
Pie
- Mix sugars, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
- Pour into Pie Shell
- Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean. To keep crust from burning, make a ring around the outside crust with tin foil to keep it from burning
- Cool on wire rack for 2 hours, then refrigerate for at least an hour.
Whipped Cream
- Combine all ingredients in the bowl of an electric mixer fitted with the paddle attachment and beat on high for 3-5 minutes or until medium stiff peaks form. Top pie with whipped cream.
Notes
Here are a few options: Mi-Del Gluten free Gingersnaps Gluten Free Shortbread Gluten Free Snickerdoodles
Can I make this dairy free / vegan?
I have very limited experience with dairy free and vegan baking, and have never attempted this recipe that way. Because of that, I don’t have any recommendations for ways to do that. What I would recommend is searching out many of the fantastic vegan bakers that are out on the internet and looking for a recipe from them. There is a seemingly endless amount of great expert bakers sharing delicious recipes on the Internet, so if I were going to try to make this dairy-free I would consult a recipe made specifically with those needs in mind!
Can I make this in advance?
I often make the pie crust 2 days before the event I need it for, and the pie the day before. I feel like that’s the sweet spot of it getting enough time in the fridge. However, you could make this pie up to 2 days before. If you’re doing that, I would hold off on adding any whipped cream to it until the day-of serving it.
How do I make my own Pumpkin Puree?
Pumpkin puree is a lot easier to make than you might think! I have this simple recipe for Pumpkin Puree you can use to make your own to use for your pie. Once you have your home made pumpkin puree, all you need to do is measure out 15oz to sub for the can called for in the recipe!
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