Gluten-free Pumpkin Pie

Pies. One of the greatest treats ever created. Yet, if you cannot have wheat or gluten it is one of those things you may be wondering if you will ever enjoy again. Well, this crust works! And tastes great! The custard is basic for the most part, most recipes are similar. Note that the crust recipe makes 2 crusts, but the pie filling is for one. If you want to use both crusts you will need to double the filling recipe. These recipes were altered from two different cookbooks, “Nourishing Traditions” by Sally Fallon and “125 Best Gluten-free Recipes” by Donna Washburn and Heather Butt.

Gluten-free Pumpkin Pie

Gluten-free Pumpkin Pie


  • 1/3 cup ice water
  • 2 teaspoons cider vinegar
  • 2 egg yolks
  • 1 cup rice flour
  • 1 cup arrowroot flour
  • 1/2 cup tapioca flour
  • 2 teaspoons guar gum
  • 1/2 teaspoon sea salt
  • 2 sticks butter slightly softened

~ Combine water, eggs and vinegar in a small bowl and set aside.
~ In a large bowl mix rice flour, arrowroot flour, tapioca starch, guar gum and salt. Mix well, then add the butter. Using a fork or pastry cutter, cut butter into the flour until the mixture looks like crumbles.
~ Stir in the egg mixture until combines. It will look very moist and sticky, but will thicken. Divide mixture in half in ball shapes and place on plastic wrap. Pat into thick, flat rounds, wrap tightly, and place in refrigerator for 1 hour.
~ To make crust, allow dough to sit at room temperature about 10 minutes. Unwrap and place on wax paper. Use another piece of wax paper on top like a sandwich and carefully roll out to one inch larger than the diameter of your pie plate. Peel off the top layer of wax paper, then turn the dough carefully into the pie plate, gently pressing into place and removing the wax paper. Fix any tears and crimp the edges. To pre-bake, poke holes in the bottom and sides with a fork and bake at 425ºF for 20 minutes, cool and fill. For filled and baked pies, just fill the crust with desired filling and bake according to recipe. Edges do not require foil strips, they don’t seem to get too brown. Makes 2  9-inch crusts

Pumpkin Filling:

  • 15 ounces pureed pumpkin (if using canned use the plain pumpkin, if using fresh make sure it has been cooked down thick)
  • 3 eggs
  • 3/4 cup sugar of choice
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon powdered cloves
  • 1/4 teaspoon nutmeg
  • grated rind of 1 lemon
  • 1 cup plain yogurt or sour cream

~ Mix sugar and eggs. Stir in the other ingredients until combined. Pour into lined pie plates and bake in pre-heated oven at 350°F for 35-50 minutes. Remove to cool (will thicken as it cools). Serve with whipped cream if desired. Makes 1 9-inch pie.

About nigerianmeadows

I am a homeschooling mother of 2 autistic children and cook gluten-free, I homestead on 2.5 acre and raise goats and chickens for dairy and eggs, I garden, cook, quilt, and take photographs. I build, paint, scrub, and dance on tables. I am the ultimate WOMAN!!! Oh, yeah, and I like my husband a whole lot (he is the one that makes all this possible, and he loves me like no other!)
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