{"id":30431,"date":"2022-09-09T09:44:42","date_gmt":"2022-09-09T13:44:42","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=30431"},"modified":"2025-01-10T08:58:15","modified_gmt":"2025-01-10T13:58:15","slug":"gluten-free-maple-pumpkin-pie","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/gluten-free-maple-pumpkin-pie\/","title":{"rendered":"Gluten-Free Pumpkin Pie"},"content":{"rendered":"

Maple and Pumpkin is always a great pairing. When combined with favourite autumn spices, this Gluten-Free Pumpkin Pie recipe is a winner!<\/p>\n

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Note: This recipe was first posted on my original blog, Celebration Generation, on October 15, 2014. It was transferred over to this blog - existing comments and all - on 3\/4\/2021, and updated on 9\/9\/2022.<\/i><\/p>\n

It\u2019s hard to believe that this post is almost 8 years old! Even more wild that it\u2019s already been almost 9 years since my first Gluten free cookbook was conceived!<\/p><\/div>\n

From that original post:<\/p>\n

It's been almost exactly 1 year since I set up a Kickstarter campaign<\/a> for the gluten free cookbook I'd been considering developing. <\/p>\n

It was wildly successful - almost double-funding! - and I worked really hard to produce the BEST recipes for gluten-free cooking and baking.<\/p>\n

Well, today is the day! The official release date for Beyond Flour: A Fresh Approach to Gluten-Free Cooking & Baking<\/a>!<\/p>\n

To celebrate the occasion, I am sharing a ridiculously awesome recipe with you: gluten-free maple pumpkin pie. <\/p>\n

The crust is a bastardization of one in the book - I decided that I wanted to do a slightly sweeter, spiced-up version for this particular pie recipe. <\/p>\n

If you follow the Beyond Flour page on facebook, you may have seen the \"teaser\" pic of this recipe on a post I made this weekend.<\/p><\/blockquote>\n<\/div>\n

While the original crust that was part of this gluten free pumpkin pie recipe was a variation of one in the book, this maple pumpkin pie did NOT make it into the book.<\/p>\n

Anyway.<\/p>\n

I\u2019ve since split that crust recipe off into its own post - Gluten-Free Pie Crust Recipe<\/a> - so it can be used for all kinds of pies. (Be sure to try my Gluten Free Apple Pie<\/a>!)<\/div>\n

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Updates!<\/h4>\n

My husband\u2019s food photography has come a long way in those 8 years, so I figure it\u2019s time to finally update this blog post!<\/p>\n

In those years, I haven\u2019t made any changes to the creamy filling recipe - it\u2019s a good part of the reason that this is the best pumpkin pie recipe out there!<\/p>\n

The crust has undergone a bit of tweaking over the years, and now more closely resembles a gluten-free version of my Great Uncle Tom\u2019s Perfect Pie Crust<\/a> - a traditional pie crust recipe.<\/p>\n

This classic pumpkin pie tastes as good as it looks, with or without the maple whipped cream (which I adore!). <\/p>\n

Everything you could want in a traditional pumpkin pie - creamy, rich, with the right amount of spice, and a flaky crust. <\/p>\n

It\u2019s the perfect addition to your Thanksgiving table.<\/p><\/div>\n

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Ingredients<\/h2>\n

Filling \u2013 makes enough for 1 deep dish pie, two smaller pies, or a normal sized pie and a few tarts (use scrap dough!)<\/p>\n

Gluten-Free Crust<\/h4>\n

Starting off, you\u2019ll want a good recipe for pie crust - I recommend my Gluten-Free Pie Crust Recipe<\/a>.<\/p>\n

It\u2019s a classic recipe for a double crust pie, producing a nice, flaky crust when handled properly.<\/p>\n

Like all of my gluten-free baking recipes, it uses specific gluten free flours (and a bit of xanthan gum) in certain proportions for the BEST flavour, texture, and handling.<\/p>\n

I do not like using a premixed \u201call purpose\u201d flour blend, as I don\u2019t find results to be as good - or consistent across brands.<\/p><\/div>\n

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Pure Pumpkin Puree<\/h4>\n

This pumpkin filling recipe gets its pumpkin flavor from the use of pumpkin pur\u00e9e - NOT pumpkin pie filling.<\/p>\n

There is a difference, so pay attention to the cans when you\u2019re shopping. Pure pumpkin is just that - mashed, cooked pumpkin. <\/p>\n

Pumpkin pie filling has other fillers and flavors added to it - skip that stuff.<\/p>\n

That said, if you happen to have homemade, fresh pumpkin puree on hand? Feel free to use it in this recipe!<\/p>\n

Pure Maple Syrup<\/h4>\n

This recipe is designed using actual maple syrup - the stuff that is tapped from an actual maple tree in the spring.<\/p>\n

Pancake syrup is not the same thing, and will not work\/taste as good as actual maple syrup.<\/p>\n

As a note: The darker the maple syrup, the more pronounced the maple flavor. I always get the darkest I can find!<\/p>\n

Spices<\/h4>\n

I use Ground Cinnamon<\/a>, Ground Cloves<\/a>, and Ground Ginger<\/a> for this recipe.<\/p>\n

... but if you\u2019d prefer to use pumpkin pie spice, you can use 2 \u00bc - 2 \u00bd teaspoon of it, in place of these spices.\t<\/p>\n

Also: I like to add \u00bc teaspoon Cinnamon and a pinch each of nutmeg & cloves to the dry ingredients of the pie crust, when making \"fall\" type pies - this, apple pie, etc. Optional, but a nice bit of extra flavour!\n<\/p><\/div>\n

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Everything Else<\/h4>\n

Rounding out this recipe, you\u2019ll be using:<\/p>\n

Cream cheese
\nBrown sugar
\nLarge eggs
\nHeavy cream \/ heavy whipping cream
\nPure vanilla extract
\nSalt<\/p>\n

... but I don\u2019t have any notes for you on any of those.<\/p><\/div>\n

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How to Make Gluten Free Pumpkin Pie<\/h2>\n

The full recipe is in the recipe card towards the end of this post, this is the pictorial walk through with additional tips and info.<\/i><\/p>\n

Prepare the Pie Shell<\/h4>\n

On a clean surface that\u2019s been dusted with cornstarch, roll your crust (s) out to about \u215b\u2033 thick. <\/p><\/div>\n

\"Gluten-free<\/p>\n

Line a pie pan with the crust, trim the edges to only slightly longer than the edge of the pie plate.<\/p>\n

Note: See my pie crust recipe post for information on how I like to line pie pans with parchment paper, for easier serving!<\/i><\/p>\n

Use your fingers to crimp\/ruffle the edge of the pie. <\/p><\/div>\n

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Lightly cover the crust with plastic wrap, chill in freezer until ready to bake.<\/p>\n

In the meantime, gather leftover pie crust into a ball, roll out to \u215b\" thick.<\/p>\n

Use a cookie cutter to cut out whatever shapes you like. <\/p>\n

I ALWAYS do this, because pumpkin pies frequently crack - best to have some tasty camouflage ready, just in case!<\/p>\n

Place pastry shapes on a parchment lined baking sheet, chill in the fridge for now.\n<\/p><\/div>\n

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Filling & Assembly<\/h4>\n

Preheat oven to 350 F.<\/p>\n

In a stand mixer (or in a large bowl with an electric mixer), cream together cream cheese and brown sugar. <\/p>\n

Once smooth, add remaining ingredients and mix on slow speed until just smooth. Try not to over beat it - extra air can lead to cracking.<\/p>\n

Note: I like to cover the filling and chill it for a few hours, when possible, to let it settle out a bit. Totally optional. <\/i><\/div>\n

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Take crust out of the freezer. Gently cover edge of crust with aluminum foil, bake for 15 minutes.<\/p>\n

If you\u2019d like, you can use pie weights for this - I\u2019ve never found the need to, with this recipe & the freezing step.<\/i><\/p>\n

Once the baking time is over, remove the par-baked crust from oven, discard foil.<\/p>\n

In a small bowl or mug, whisk together egg and 1 tablespoon of heavy cream, brush over the edges of the crust.<\/p>\n

Fill pie crust with pumpkin mixture - you may have a little leftover, depending on the size \/ slope of your pie pan. <\/p><\/div>\n

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Transfer pie to oven, bake for 45-50 minutes or so, until center is JUST set. You\u2019re looking for a bit of jiggle to the center 3\" or so.<\/p>\n

Remove from heat, place on a wire rack if you have one, and allow to cool fully to room temperature before serving.<\/p><\/div>\n

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The fresh-from-the-oven pie will be puffy like this - it'll settle as it cools.<\/p><\/div>\n

As the pie is cooling, take your baking tray of pie crust shapes out of the fridge.<\/p>\n

Brush with egg wash, bake for 12-15 minutes, or until golden brown. <\/p>\n

Remove from oven and allow to cool before arranging on the top of the pie, if needed\/desired.<\/p><\/div>\n

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Right before serving, prepare maple cream:<\/p>\n

Maple Whipped Cream<\/h4>\n

Using a stand mixer with a whisk attachment - or a medium mixing bowl and an electric hand mixer - whip chilled cream until soft peaks form.<\/p>\n

Add maple syrup and salt, continue whipping until it reaches desired consistency. Serve immediately.<\/p><\/div>\n

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Leftovers<\/h4>\n

Leftover pie can be covered with plastic wrap and stored in the fridge for up to 5 days or so.<\/p><\/div>\n

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More Gluten-Free Dessert Recipes!<\/h2>\n

Looking for even more fantastic gluten-free desserts that *everyone* will love? Look no further, here are some favorite recipes to try!<\/p>\n

Deviled Strawberries<\/a>
\nGluten Free Apple Pie<\/a>
\n Gluten-Free Brandied Apple Crisp <\/a>
\nGluten Free Butter Tart Bars <\/a>
\nGluten-Free Buttertarts <\/a>
\nGluten Free Doughnut Holes<\/a>
\nGluten-Free Earl Grey Pie <\/a>
\nGluten Free Fruitcake <\/a>
\nGluten-Free Lemon Bars<\/a>
\nGluten Free Nanaimo Bar Brownies <\/a>
\nGluten-Free Puffed Rice Bars <\/a>
\nGluten Free Pumpkin Spice Mini Doughnuts <\/a>
\nGluten-Free Raspberry Bars<\/a>
\nGluten Free Schmoo Torte <\/a>
\nGluten-Free Sticky Toffee Pudding<\/a>
\nPina Colada Fluff<\/a><\/p>\n

Also, be sure to check out our collection of Gluten Free Cookie Recipes!<\/a>\n<\/div>\n

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Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n

Finally, if you love this recipe, please consider leaving a star rating and a comment, and\/or sharing this post on social media!\n<\/p><\/div>\n

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Gluten-Free Pumpkin Pie with Maple Cream<\/h2>\n
<\/div>\n
Maple and Pumpkin is always a great pairing. When combined with favourite autumn spices, this Gluten-Free Pumpkin Pie recipe is a winner!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Chill time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time<\/span>2 hours<\/span><\/span> hrs<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Dessert<\/span><\/div>
Cuisine: <\/span>American, Gluten-free<\/span><\/div><\/div>\n
Servings: <\/span>8<\/span> servings - 1 pie<\/span><\/span><\/div>\n
Calories: <\/span>442<\/span>kcal<\/span><\/span><\/div>\n
Author: <\/span>admin<\/span><\/div>\n\n

Equipment<\/h3>