This is an easy and simple recipe for Gluten Free Pumpkin Pie. Creamy filling, crisp pie crust, and warm spices make this pie perfect.
This is a classic recipe for a gluten free pumpkin pie. Nobody does pumpkin pie quite like Libby’s.
They’re literally famous for it, thanks to their stellar recipe on every single one of their convenient cans of pumpkin puree.
I adjust the spices a bit to suit my tastes. I like a little less ginger and I like to add a little nutmeg. I am from the Nutmeg State after all!
I use my own recipe for the gluten free pie crust to make this pie. My recipe makes a double crust so you’ll have an extra crust left over for another pie or you can use the leftover pie crust to decorate your pie!
I prefer the decorations. They make the pie look super festive, they’re fun AND tasty to munch on, and you can use them to cover up any imperfections. Genius, right?!
Speaking of imperfections, I know there’s one question you’re wondering.
How do I prevent cracks from forming in my pie?
There’s one major thing you can do to prevent cracks from forming in your gluten free pumpkin pie. Don’t over bake it!
Keep an eye on your baking time. All ovens bake slightly different, the temperature might be slightly off, your oven might drop to 350°F from 425°F faster than somebody else, etc.
Once you turn the temperature down from 425°F, the pie will take about 30-40 minutes. I set the timer on my oven and then I set a second timer for 20 minutes to take a peek at the pie. Then, I check it every 10 minutes until it’s done.
When I peek, it’s only through the glass door of my oven, don’t actually open the oven to look until you’re close to the end time (unless of course your pie looks like it’s done and is browning too much).
How do I know if my Pumpkin Pie is done?
When your pie is done, the edges will be set, the crust will be browned, and the middle 2 inches will still be slightly jiggly.
It’ll wiggle a bit like Jell-O, but it shouldn’t be soupy or sloshy – I’m very scientific with the explanations.
Do I have to adjust for high altitude baking?
Custard based pies like pumpkin pie may need to be baked longer if you’re at a high elevation. If you’re above 4000ft, you may want to try baking at 425°F for 20 minutes instead of 15.
What’s the best pie dish to use?
You can make this pie in a glass pie dish, stone wear, or metal. Just be sure yours isn’t a shallow dish and holds at least 4 cups.
Should I par-bake my pie crust?
I’ve done a lot of research on pumpkin pies and for this gluten free pumpkin pie, I decided not to par-bake my pie crust. However, if you’re on Team Par-Baked, just follow my instructions on How to Par-Bake Pie Crust here.
The Libby’s recipe doesn’t call for a par-baked crust and I opted not to do it because sometimes I like to be lazy and skip a step.
Does it make the bottom of the crust a little less crisp? Maybe.
But I baked my pie in a metal pie plate which makes a nice crispy pie bottom. It’s one of those things that’s really up to the eater and the baker.
Do whatever makes your pie hole happy. I mean whatever makes you happy.
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