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Gluten-Free Pumpkin Pie

This classic Gluten-Free Pumpkin Pie is an absolute showstopper. The smooth creamy filling is a rich blend of pumpkin, brown butter, condensed milk and spices. Topped with whipped maple cream and encased in the most deliciously flaky all-butter pie crust which has no xanthan gum!
Prep Time20 mins
Cook Time1 hr
Chilling time1 hr
Course: Dessert
Cuisine: American
Servings: 8
Calories: 625kcal


Gluten-Free Pie Crust

  • 120 g sweet rice flour
  • 110 g sorghum flour
  • 60 g tapioca flour
  • ½ teaspoon sea salt
  • 200 g unsalted butter cold from the fridge
  • 1 egg + 1 egg white medium sized, lightly whisked together

Pumpkin Filling

  • 30 g unsalted butter
  • 425 g pumpkin puree 1 tin
  • 250 g condensed milk
  • 3 eggs medium
  • 2 teaspoons vanilla extract
  • teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt

Whipped Maple Cream

  • 300 ml double cream
  • 2 teaspoons maple syrup


Gluten-Free Pie Crust

  • In a large mixing bowl whisk together the sweet rice flour, sorghum flour, tapioca flour and salt.
  • Slice the butter very thinly directly from the fridge and add to the flour.
  • Rub the mixture between fingertips until roughly shorn. The mixture does not need to resemble breadcrumbs. It’s okay that the butter is still in largish pieces. It should look quite shaggy in the flour.
  • Whisk one egg with the egg white from the second egg in a small bowl. Save the extra egg yolk for later for sealing the pastry during the blind bake.
  • Make a well in the centre and pour in the whisked eggs.
  • Bring the dough together using your hands.
  • Turn the pastry out on to a tapioca floured work surface and knead for about two minutes until the dough comes together into a smooth ball which is no longer sticky.
  • Roll the pastry into a ball and flatten slightly to make a thick round disc. Wrap in baking parchment.
  • Place in the fridge for 1 hour to chill before rolling out.
  • Pre-heat the oven to 190°C / 170°C fan / gas mark 5.
  • Cut two large pieces of baking parchment, 2½ inches wider than the size you need to roll the pastry out to. Sprinkle tapioca flour on the inside of the parchment and place the chilled pastry disc between the parchment sheets.
  • Using a long rolling pin roll out the pastry into a round until it is about 5mm thick.
  • Peel away the baking parchment and use the rolling pin to lift the pastry over a 20cm x 4cm deep pie tin.
  • Fit the pastry into the tin, patching up any cracking with excess pastry.
  • Use a sharp knife to cut away the excess pastry against the top of the tin.
  • Place the baking tin in the freezer for 10 minutes.
  • Remove and place a sheet of baking parchment over the pastry and fill the tin with baking beans.
  • Place the baking tin on a large baking tray to help get it in and out of the oven.
  • Place the baking tray with the tin in the middle of the oven and bake for 25 minutes.
  • Remove from the oven and discard the parchment and baking beans.
  • Take the saved egg yolk from making the pastry and whisk it lightly in a small bowl. Using a pastry brush, brush the egg yolk all over the surface of the pastry and up the insides and on the edges.
  • Place back in the oven for 5 minutes.
  • Remove from the oven and let rest for a few minutes whilst preparing the filling.

Pumpkin Pie Filling

  • Make the brown butter first by melting the butter in a small saucepan over a low- medium heat.
  • Listen carefully and the butter will start hissing and cracking and forming little brown bits at the bottom of the pan.
  • Wait until the noises start to subside, the butter smells toasty and is turning golden.
  • Remove from the heat immediately and pour into a bowl so it doesn’t begin to burn. Leave to cool for 10 minutes.
  • Place the pumpkin pie filling ingredients into the blender and blend for about a minute until very smooth.
  • Pour the filling into the blind baked pie crust.
  • Turn oven down to 170°C /150°C fan / gas mark 3 and bake for 35 minutes.
  • Remove the pie from the oven and carefully take it out of the pie tin. Leave on a cooling rack to cool completely before topping with the whipped maple cream.

Whipped Maple Cream

  • Whisk the double cream with the maple syrup into a thick billowing cloud using either a stand mixer or by hand. You don’t want the cream too loose or too stiff, it should just drop off a spoon.


  • This recipe uses tinned pumpkin (not pumpkin pie filling)
  • Use the excess pastry for cutting out decorative pastry shapes. Brush the decorations with egg yolk and bake for 10 minutes in the oven on a large baking sheet.
  • You can make the pie up to 2 days ahead, but make the whipped maple cream on the day you serve it.
  • Store the pie in the fridge.
  • You can freeze the pie, without the cream, wrapped up well in cling film and aluminium foil, for up to 2 months.


Calories: 625kcal | Carbohydrates: 54g | Protein: 9g | Fat: 43g | Saturated Fat: 26g | Cholesterol: 206mg | Sodium: 310mg | Potassium: 344mg | Fiber: 3g | Sugar: 20g | Vitamin A: 9740IU | Vitamin C: 3mg | Calcium: 154mg | Iron: 2mg