Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Gluten-Free Spiced Pumpkin Pie Be the first to rate & review! This sweet-spiced dessert will please everyone at the table. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 12, 2024 Rate PRINT Share Prep Time: 30 mins Cook Time: 1 hr 5 mins Total Time: 5 hrs 35 mins Servings: 8 Our gluten-free pumpkin pie recipe is just as delicious as a traditional pumpkin pie and is the perfect treat to serve at Thanksgiving or contribute to a fall potluck. It features a crisp, nutty crust made with rice cereal, almonds, brown sugar, and butter. After a short stint in the oven, the crust is filled with a smooth, custardy mixture of pumpkin, eggs, milk, and plenty of spices. A touch of cornstarch helps thicken the filling and keeps it from becoming watery. You can swap in winter squash puree for the pumpkin—try butternut, kabocha, or acorn—or try the crust with other custard- and chiffon-based fillings. Rich, creamy, and delicious, this recipe is sure to please everyone at the table. 42 Thanksgiving Pies and Tarts Sure to Satisfy Every Sweet Tooth linda xiao Equipment You'll Need for Gluten-Free Pumpkin Pie Food processor: Use a food processor to finely grind the cereal and almonds to a cornmeal-like consistency. If you don't have a food processor, you can use a blender instead, just be sure to pulse—not puree—the ingredients so they don't become too fine. (If using a blender, transfer the ground cereal and almonds to a bowl, then stir in the remaining ingredients.) Small measuring cup: We've found that a small measuring up is the best tool for pressing the crust mixture into the pie plate. Starting at the edges and working your way toward the center, press somewhat firmly with the cup to form a nicely packed crust, aiming to make the edges as even in thickness as possible. Pie plate: You'll need a nine-inch pie plate for this recipe. While you can use a glass, ceramic, or metal dish, Martha prefers using glass as it's easy to peek at the bottom of the crust to check that it's evenly baked. 3 Tips for Making Gluten-Free Pumpkin Pie Use room temperature ingredients: When making a custard-based pie filling, it's important to let any refrigerated ingredients come to room temperature before mixing. Room temperature eggs and milk will blend much more seamlessly with the other ingredients for a smooth, creamy filling that's not the least bit grainy. Use puree, not pie filling: When shopping for your ingredients, be sure to buy a can labeled pumpkin puree, not pie filling. Pie filling is typically sweetened and spiced already and ready to use straight from the can. Note that you can also use homemade pumpkin or winter squash puree here, if you'd prefer. Don't overbake: The filling is done when it still has a bit of wobble to it (the residual heat will continue to cook the filling once it's out of the oven). The top should also be browned and puffed slightly. Overbaking can result in a dry filling that pulls away from the crust, so it's important to remove the pie from the oven before it's firm and fully set. Ingredients For the Crust: 3 cups gluten-free rice-square cereal, such as Rice Chex 1/2 cup sliced raw almonds 5 tablespoons unsalted butter, melted ¼ cup plus 1 tablespoon packed light muscovado sugar or light-brown sugar 1/4 teaspoon coarse salt For the Filling 1 ½ cups canned unsweetened pumpkin puree 3 large eggs, room temperature ¾ cup packed light muscovado sugar or light-brown sugar 1 tablespoon cornstarch ½ teaspoon coarse salt 1 teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg Pinch of ground cloves 1 cup milk (½ cup, if using acorn-squash puree) Directions Heat oven; make crust and press into pie plate: Preheat oven to 375°F. Pulse cereal and almonds in a food processor until finely ground. Add butter, sugar, and salt; pulse until combined. Press crust mixture evenly into bottom and up sides of a 9-inch pie dish. Bake crust, then let cool; reduce oven temperature: Bake until golden brown, about 12 minutes. Let cool completely on a wire rack. Reduce temperature to 325°F. Make filling: In a medium bowl, whisk together pumpkin puree and eggs. In another bowl, stir together sugar, cornstarch, salt, and spices; whisk in pumpkin mixture. Whisk in milk. Pour filling into crust; bake, then let cool completely: Place pie dish on a rimmed baking sheet. Pour filling into crust and bake until filling is just set, 50 to 55 minutes. Let cool completely on a wire rack. Serve room temperature or chilled. How to Serve This Gluten-Free Pumpkin PIe This pie can be served room temperature or chilled. Top it with a pillowy layer of whipped cream, or make like Martha and finish it with a honey whipped yogurt: To make honey whipped yogurt: Whisk together 3 cups Greek yogurt, 3 tablespoons honey, and 1/2 teaspoon vanilla extract. Whipped yogurt can be refrigerated for up to 5 days. How to Store Leftover Pie Leftover gluten-free pumpkin pie can be refrigerated, covered, for up to two days. More Gluten-Free Dessert Recipes to Try: Flourless Chocolate-Almond Cake Rice Pudding With Sea Salt-Caramel Sauce Coconut-Pecan Tart Gluten-Free Angel Food Cake Chocolate-Peanut Butter Semifreddo With Caramel Corn Originally appeared: Martha Stewart Living, November 2015 Rate It PRINT Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and freelance writer with over a decade of experience in the food and media industries.