Gluten-Free Pumpkin Pie

av Pappa uten gluten


Gluten-Free Pumpkin Pie

Pumpkin pie is a typical American pie filled with pumpkin and lots of delicious spices. It is often served at Thanksgiving or Halloween. And let's just agree on one thing, don't throw away the pumpkin without using the contents. You can make so many delicious things out of it. Soup, baked pumpkin for salad, pumpkin puree, and like here, pumpkin pie. Serve with whipped cream! Set the number to 8 servings for one pie of 30 cm.


  • 100 g butter
  • 2 tbsp sour cream
  • 3 tbsp cold water
  • 200 g pumpkin
  • 100 g gluten-free all-purpose flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • 1 ½ tsp vanilla sugar
  • 2 x eggs
  • 2 tbsp dairy butter
  • 1 dl heavy cream
  • 2 tbsp gluten-free all-purpose flour


  1. Mix together all the ingredients for the pie dough, and knead well until you have a smooth, fine dough. Cover the dough with plastic wrap and let it rest for 30 minutes in the fridge.
  2. Make pumpkin puree by boiling the pumpkin with some water until tender for about 15 minutes. Pour off the water and use an immersion blender until you have a smooth leek. Cool down.
  3. Preheat the oven to 180 degrees celsius.
  4. Roll out the pie crust in a greased pie tin. You can roll it out between two baking sheets, if you find it easier. Pre bake this for about 10 minutes.
  5. Make the filling by mixing together the flour, baking powder, salt, cinnamon, ground ginger and vanilla sugar to a small baking bowl.
  6. Whisk together room temperature eggs, sugar and room temperature butter. Add the cream and continue to beat. Add in the flour mixture and stir until there are no lumps. Carefully fold in the pumpkin puree.
  7. Pour the filling over the pre-baked pie base, and let it bake for approximately 30 minutes until the filling is firm.
  8. Enjoy with whipped cream!