Gluten Free Pumpkin Pie
Instead of cake, Hubs requests a gluten free pumpkin pie each year for his birthday. Making gluten free pie crust is always hit and miss with me – mostly miss. Luckily these days, just about every supermarket carries frozen gluten free crusts – such a huge convenience!
Recently we tried out this one from Presidents Choice. Their products are always amazing; is there anything they can’t do well? My only complaint is that they’re not deep enough to hold all the pumpkin pie filling so we usually have to buy a few extra tart shells to use it up. One day I’ll find a better use for the leftovers!
We used to par-bake our crusts – whether fresh or frozen. But now? We Let them defrost on the counter for 15 minutes and bake them as-is!
With these two pies we conducted an experiment by par-baking one and leaving the other one unbaked.
When we tried a piece of each pumpkin pie, we couldn’t’ tell any difference. So save yourself the time and energy and just bake them from raw!
We throw everything into one bowl, starting with beating the eggs.
Be sure you’re buying pumpkin, not pumpkin pie filling for this recipe :).
These days, we substitute Swerve for regular sugar but feel free to use whichever you prefer. Sometimes we even mix the regular swerve with the brown sugar swerve for some extra flavour.
We don’t like our pumpkin pies overly sweet so cut it back to only 1/3rd of a cup instead of 1/2 a cup.
I use a spatula to mix our filling because it helps me scoop every last bit out of the bowl…
… and into the pie shells.
Pop the pies onto trays; we find that helpful to avoid spills and to support the delicate crust since they’re not cooked yet!
One other thing about this recipe. Start at high heat (400 degrees) and then turn it down to 350 degrees after 20 minutes for the remainder of the cooking time. We find that we don’t need a pie crust shield to prevent overcooking of the edges if we do that.
However, all ovens are different so may find you need a shield. You’ll just have to experiment with this!
A cooling rack is indispensable for cooling these down. We love our pumpkin pie chilled in the fridge. And there’s nothing worse than steam condensing on the top if they’re not perfected cooled before refrigerating!
You might think I’m being stingy with the whipped cream, but I’m just saving it all for later when we actually eat this :).
Is it my imagination or does the whipped cream look like a pumpkin pie version of Pac-man? How does he know that we’re going to gobble this up, not only for dinner, but for breakfast the next morning too!
Get your cook on at Birdz of Feather and check out The Unknown Chef for other easy recipes!
Gluten Free Pumpkin Pie
- 2 9 oz frozen pie crust shells (gluten free) Use regular shells if you're not following a gluten free diet
- 1 can pumpkin 15 oz
- 1 can evaporated milk 12 oz
- 4 eggs
- 1/2 cup Swerve (or regular sugar) we often do a 1/4 cup each of regular and brown sugar swerve
- 2 tsp vanilla
- 2 tsp pumpkin pie spice
- 1/2 tsp ginger (optional) add ginger if you like extra zing
- 1/4 tsp salt
- Allow frozen shells to come to room temperature. Don’t pre-bake crust.
- Preheat oven to 375 F.
- Mix pumpkin, milk and eggs until blended. Add remaining ingredients and mix until uniform.
- Add mixture into pasty crust.
- Bake for 20 minutes. Then reduce oven temperature to 350 F and back for another 35 to 40 minutes - or until and toothpick inserted into the centre comes out clean.
- Cool completely on wire rack.
- Refrigerate if you like your pie cold.
- Serve with a big dollop of whipped cream.