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Gluten-Free Pumpkin Pie

A growing number of people are being diagnosed with celiac disease, gluten intolerance, and wheat allergy. They might have thought they would never be able to enjoy a piece of holiday pie again but CIA Professor Richard Coppedge, Jr., a Certified Master Baker (CMB), developed special recipes and specific approaches that will enable anyone to make gluten-free pie dough.

The following recipe for pie crust will become a gluten-free staple that can be used again and again for holiday favorites such as pumpkin and apple pie. The crust also works well for savories such as quiche and Beef Wellington.

"The recipe does require combining different flour blends, but once you've done that, the fat and the flours are cut together as you would in a typical pie dough recipe," says Chef Coppedge. "The result is a dough that can be worked almost like regular, wheat-based dough." The creation of special flour blends to create gluten-free baked goods is something that Chef Coppedge pioneered, and now teaches to home cooks on weekends as part of his gluten-free baking classes offered throughout the year.

Since there is no gluten to help maintain its structure, the gluten-free pie dough is more fragile. Nevertheless, it will roll out easily on a dusted surface and does not require using sheets of plastic or parchment to prevent sticking; however, you can use them if you prefer. You can find all of Chef Coppedge's recipes to prepare gluten-free pie crust, moist cakes, tender muffins, or chewy brownies in his book, Gluten-Free Baking with The Culinary Institute of America (2008, Adams Media).

Watch the video on YouTube.

CIA's Gluten-free Pumpkin Pie recipe

Ingredients

Gluten-Free Pie Crust

Makes two 10-inch pie crusts

  • 1 1/8 cups white rice flour
  • 1 1/8 cups tapioca starch
  • 1/2 cup plus buckwheat flour
  • 1/2 cup sorghum flour
  • 1/2 cup brown rice flour
  • 2 1/4 tablespoons potato starch
  • 4 sticks plus 4 tablespoons (18 ounces) cold unsalted butter
  • 1 1/4 cups cold water
  • 1/8 cup brown rice flour, for dusting
  • 1/8 cup tapioca starch, for dusting

Gluten-Free Pumpkin Pie

Makes one 9-inch pie (eight servings)

  • One-half recipe (one crust, 12 ounces) gluten-free pie dough
  • 2 cups (15 ounces) pumpkin, canned (sweet potatoes may be used instead in equal portions)
  • 1/2 cup (4 ounces) sugar
  • 1/4 cup (2 ounces) brown sugar
  • Pinch salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 cup (4 ounces) whole milk
  • 1/2 cup evaporated milk
  • 2 each eggs

Directions

Gluten-Free Pie Crust

  1. In a large bowl, combine rice flour, tapioca starch, buckwheat flour, sorghum flour, brown rice flour, and potato starch. Mix thoroughly.
  2. Remove one half of the flour blend and place it in a separate bowl.
  3. Using your hands, add unsalted butter to the remaining half of the flour blend. Blend butter into flour until it is fully incorporated.
  4. Add the reserved half of the flour blend and mix until it is completely blended.
  5. Make a well in the center of the flour mixture and pour in the cold water. Using your hands, mix the ingredients just until smooth.
  6. Wrap dough with plastic wrap and refrigerate overnight.
  7. Preheat oven to 350 degrees F.
  8. Combine 1/8 cup brown rice and 1/8 cup tapioca starch. Use this mixture for dusting.
  9. Remove dough from refrigerator and divide into two pieces.
  10. Roll out on piece of dusted wax paper or dusted clear plastic sheeting.
  11. Once you have reached the desired size, remove the top piece of paper or sheeting. Grab two corners of the bottom paper or sheeting under the crust and flip the dough over onto the pie plate. Gently press the dough into the plate, trim excess dough, and crimp the edges.
  12. Fill the pie crust with desired pre-made pie filling such as pumpkin, pecan, or sweet potato. You can also blind-bake the crust to use with a cold filling. Line the crust with parchment paper or aluminum foil and add enough pie weights to fill the pan from one-third to one-half full. If you don't have pie weights, dry beans or rice work just as well.
  13. Place pie on a sheet pan lined with parchment paper and bake in a 350 degree oven for 1 hour and 15 minutes.
  14. Remove pie from oven and let cool on a wire rack.

Gluten-Free Pumpkin Pie Filling

  1. Preheat oven to 350 degrees F.
  2. Roll out dough to 1/8" thick, line pan, and dock.
  3. Parbake for about 15 minutes or until dough no longer looks wet. Let cool.
  4. Mix all other ingredients together. Fill pie shell with filling.
  5. Bake about 50 minutes or until filling is set.
 Nutritional Information per 1 slice serving: 293 calories, 11g total fat, 7g protein, 150mg sodium, 44g total carbohydrate, 2g dietary fiber

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