Maple and Pumpkin is always a great pairing. When combined with favourite autumn spices, this Gluten-Free Pumpkin Pie recipe is a winner!
It’s hard to believe that this post is almost 8 years old! Even more wild that it’s already been almost 9 years since my first Gluten free cookbook was conceived!
It's been almost exactly 1 year since I set up a Kickstarter campaign for the gluten free cookbook I'd been considering developing.
It was wildly successful - almost double-funding! - and I worked really hard to produce the BEST recipes for gluten-free cooking and baking.
Well, today is the day! The official release date for Beyond Flour: A Fresh Approach to Gluten-Free Cooking & Baking!
To celebrate the occasion, I am sharing a ridiculously awesome recipe with you: gluten-free maple pumpkin pie.
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.
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, here! Just look at those glorious air bubbles!
My husband’s food photography has come a long way in those 8 years, so I figure it’s time to finally update this blog post!
In those years, I haven’t made any changes to the creamy filling recipe - it’s a good part of the reason that this is the best pumpkin pie recipe out there!
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’s Perfect Pie Crust - a traditional pie crust recipe.
This classic pumpkin pie tastes as good as it looks, with or without the maple whipped cream (which I adore!).
Everything you could want in a traditional pumpkin pie - creamy, rich, with the right amount of spice, and a flaky crust.
It’s the perfect addition to your Thanksgiving table.
Filling – makes enough for 1 deep dish pie, two smaller pies, or a normal sized pie and a few tarts (use scrap dough!)
Starting off, you’ll want a good recipe for pie crust - I recommend my Gluten-Free Pie Crust Recipe.
It’s a classic recipe for a double crust pie, producing a nice, flaky crust when handled properly.
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.
I do not like using a premixed “all purpose” flour blend, as I don’t find results to be as good - or consistent across brands.
Pure Pumpkin Puree
This pumpkin filling recipe gets its pumpkin flavor from the use of pumpkin purée - NOT pumpkin pie filling.
There is a difference, so pay attention to the cans when you’re shopping. Pure pumpkin is just that - mashed, cooked pumpkin.
Pumpkin pie filling has other fillers and flavors added to it - skip that stuff.
That said, if you happen to have homemade, fresh pumpkin puree on hand? Feel free to use it in this recipe!
Pure Maple Syrup
This recipe is designed using actual maple syrup - the stuff that is tapped from an actual maple tree in the spring.
Pancake syrup is not the same thing, and will not work/taste as good as actual maple syrup.
As a note: The darker the maple syrup, the more pronounced the maple flavor. I always get the darkest I can find!
... but if you’d prefer to use pumpkin pie spice, you can use 2 ¼ - 2 ½ teaspoon of it, in place of these spices.
Also: I like to add ¼ 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!
Rounding out this recipe, you’ll be using:
Heavy cream / heavy whipping cream
Pure vanilla extract
... but I don’t have any notes for you on any of those.
How to Make Gluten Free Pumpkin Pie
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.
Prepare the Pie Shell
On a clean surface that’s been dusted with cornstarch, roll your crust (s) out to about ⅛″ thick.
Note: See my pie crust recipe post for information on how I like to line pie pans with parchment paper, for easier serving!
Use your fingers to crimp/ruffle the edge of the pie.
In the meantime, gather leftover pie crust into a ball, roll out to ⅛" thick.
Use a cookie cutter to cut out whatever shapes you like.
I ALWAYS do this, because pumpkin pies frequently crack - best to have some tasty camouflage ready, just in case!
Place pastry shapes on a parchment lined baking sheet, chill in the fridge for now.
Filling & Assembly
Preheat oven to 350 F.
In a stand mixer (or in a large bowl with an electric mixer), cream together cream cheese and brown sugar.
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.
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.
If you’d like, you can use pie weights for this - I’ve never found the need to, with this recipe & the freezing step.
Once the baking time is over, remove the par-baked crust from oven, discard foil.
In a small bowl or mug, whisk together egg and 1 tablespoon of heavy cream, brush over the edges of the crust.
Fill pie crust with pumpkin mixture - you may have a little leftover, depending on the size / slope of your pie pan.
Remove from heat, place on a wire rack if you have one, and allow to cool fully to room temperature before serving.
Brush with egg wash, bake for 12-15 minutes, or until golden brown.
Remove from oven and allow to cool before arranging on the top of the pie, if needed/desired.
Maple Whipped Cream
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.
Add maple syrup and salt, continue whipping until it reaches desired consistency. Serve immediately.
Leftover pie can be covered with plastic wrap and stored in the fridge for up to 5 days or so.
More Gluten-Free Dessert Recipes!
Looking for even more fantastic gluten-free desserts that *everyone* will love? Look no further, here are some favorite recipes to try!
Gluten Free Apple Pie
Gluten-Free Brandied Apple Crisp
Gluten Free Butter Tart Bars
Gluten Free Doughnut Holes
Gluten-Free Earl Grey Pie
Gluten Free Fruitcake
Gluten-Free Lemon Bars
Gluten Free Nanaimo Bar Brownies
Gluten-Free Puffed Rice Bars
Gluten Free Pumpkin Spice Mini Doughnuts
Gluten-Free Raspberry Bars
Gluten Free Schmoo Torte
Gluten-Free Sticky Toffee Pudding
Pina Colada Fluff
Also, be sure to check out our collection of Gluten Free Cookie Recipes!
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Gluten-Free Pumpkin Pie with Maple Cream
Pumpkin Pie Filling
- 8 oz Brick Cream Cheese , softened
- ½ cup Packed Brown Sugar
- 4 Large Eggs
- 2 cups Pumpkin Puree fresh or canned
- ½ cup Heavy Cream
- ½ cup Maple Syrup
- 2 teaspoon Vanilla Extract
- 1 teaspoon Cinnamon
- 1 teaspoon Ground Ginger
- ¼ teaspoon Ground Cloves
- ¼ teaspoon Salt
- 1 Gluten Free Pie Crust
- 1 Large Egg
- 1 tablespoon Heavy Cream
- 1 cup Heavy Cream keep it very cold!
- 2 tablespoon Maple Syrup
- Pinch Salt
- On a clean surface that’s been dusted with cornstarch, roll your crust (s) out to about ⅛″ thick.
- Line a pie pan with the crust, trim the edges to only slightly longer than the edge of the pie plate. Use your fingers to crimp/ruffle the edge of the pie. <
- Lightly cover the crust with plastic wrap, chill in freezer until ready to bake.
- In the meantime, gather leftover pie crust into a ball, roll out to ⅛" thick, use a cookie cutter to cut out whatever shapes you like.
- Place pastry shapes on a parchment lined baking sheet, chill in the fridge for now.
Filling & Assembly
- Preheat oven to 350 F.
- Cream together cream cheese and brown sugar.
- Once smooth, add remaining ingredients and mix on slow speed until just smooth.
- Take crust out of the freezer. Gently cover edge of crust with aluminum foil, bake for 15 minutes. Once the baking time is over, remove the par-baked crust from oven, discard foil.
- In a small bowl or mug, whisk together egg and 1 tablespoon of heavy cream, brush over the edges of the crust.
- Fill pie crust with pumpkin mixture , transfer pie to oven, bake for 45-50 minutes or so, until center is JUST set.
- You’re looking for a bit of jiggle to the center 3" or so.
- Remove from heat, place on a wire rack if you have one, and allow to cool fully to room temperature before serving.
- As the pie is cooling, take your baking tray of pie crust shapes out of the fridge. Brush with egg wash, bake for 12-15 minutes, or until golden brown.
- Remove from oven and allow to cool before arranging on the top of the pie, if needed/desired.
- Right before serving, prepare maple cream:
Maple Whipped Cream
- 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.
- Add maple syrup and salt, continue whipping until it reaches desired consistency. Serve immediately.
- Leftover pie can be covered with plastic wrap and stored in the fridge for up to 5 days or so.