Gluten Free Pumpkin Pie Recipe
Happy Thanksgiving to all American AND non-American’s! I know it’s an American tradition, but I’ve made a point of celebrating Thanksgiving for a good seven or so years now! I mean, helloooo, who would want to miss out on an excuse to eat all that delicious food?
In my previous home, where I could comfortably fit ten friends around our dining table, I would host an annual Thanksgiving dinner. Each guest was instructed to bring a specific dish requested by me, from green bean casserole, to sweet potato and marshmallow (Have you tried this? It’s off the chain!), cornbread and all the other trimmings. But the one thing I always made myself was the Pumpkin Pie. I liked to have full control over the dessert side of things (Control freak? Moi!?), and therefore I’d always make a Pumpkin Pie and a Banana Pudding – not exactly a Thanksgiving dish, but any day is a good day for Banana Pudding, plus it’s American.
Fast forward a few years and a diagnosis of gluten intolerance, and the pie base I used to use for my Pumpkin Pie’s had to be made redundant. However, this does not for one second mean that anyone who is gluten intolerant should miss out on a Thanksgiving Pumpkin Pie. This Gluten Free Pumpkin Pie recipe is super easy to make, and your gluten eating family and friends won’t even taste the difference.
So let’s go make some pie….
- 2 - 2/12 packets of gluten free digestive biscuits (quantity depends on how thick you want your pie shell to be)
- 125g melted butter
- 165g white granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp nutmeg
- 2 large eggs
- 1 can 100% pure pumpkin
- 1 410g can evaporated milk
- Preheat the oven to 220c.
- Crush the digestive biscuits to make fine crumbs, using either a food processor or by placing them in a sealed plastic bag and using a rolling pin to break them up.
- Mix the biscuits and melted butter in a bowl until well combined and then press into a 10 inch deep pie dish to cover both the bottom and sides.
- Bake your pie base for 10 minutes, then let cool.
- In a large bowl, mix the sugar, spices and eggs until combined.
- Add the pumpkin, mixing thoroughly, followed by the evaporated milk, and stir until all the ingredients are combined.
- Pour your Pumpkin Pie filling into the pie shell until it fills to the top of the shell.
- Bake in the oven for 15 minutes, then reduce the heat to 175c and continue to bake for another 40-50 minutes until the filling is baked and set.
- (Note: if the top of the pie is turning brown, loosely cover it with some foil and continue baking).