Gluten-Free Maple Pumpkin Pie

Gluten-Free Maple Pumpkin Pie with Maple Cream!

Maple and Pumpkin is always a great pair. When combined with favourite autumn spices, this Gluten-Free Maple Pumpkin Pie is a winner!

Note: This recipe was first posted on my original blog, Celebration Generation, on October 15, 2014. It was transferred over to this blog - existing comments and all - on 3/4/2021

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.

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!

This tastes as good as it looks, with or without the maple cream topping (which I adore!).

Everything you could want in a pumpkin pie - creamy, rich, with the right amount of spice, and a flaky crust. Perfection!

Enjoy!

Print Recipe

5 from 3 votes

Gluten-Free Maple Pumpkin Pie with Maple Cream

Maple and Pumpkin is always a great pair. When combined with favourite autumn spices, this Gluten-Free Maple Pumpkin Pie is a winner!

Prep Time15 mins

Cook Time1 hr

Chill time1 hr

Total Time2 hrs 15 mins

Course: Dessert

Cuisine: American, Gluten-free

Servings: 8 servings - 1 pie

Calories: 724kcal

Author: admin

Equipment

• pie pan

Ingredients

Dough – makes enough for 2 crusts

• ¾ cup White Rice Flour
• ¾ cup Light Buckwheat Flour
• ½ cup Millet Flour
• ¼ cup Sweet Rice Flour
• ¼ cup Corn Starch
• ¼ cup Packed Brown Sugar
• 2 teaspoon Xanthan Gum
• ¼ teaspoon Cinnamon
• Pinch each: Ground Nutmeg & Ground Ccloves
• 8oz Brick Cream Cheese
• ½ cup Cold Butter
• 1 Large Egg
• ⅓ cup+ Cold Water

Filling – makes enough for 1 deep dish pie, two smaller pies, or a normal sized pie and a few tarts (use scrap dough!)

• 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

Maple Cream

• 1 cup Heavy Cream keep it very cold!
• 2 tablespoon Maple Syrup
• Pinch Salt

Instructions

Dough

• Measure flours, corn starch, brown sugar, xanthan gum, and spices into the bowl of your food processor, blitz to combine.
• Add cream cheese, butter, and egg, blitz a few times until mixture resembles gravel.
• Stream in cold water as you run the food processor, just long enough to start to bring it together as a dough – you may need to use a little more or less water. Do NOT over-process it!
• Remove dough from processor, knead lightly to bring it together as a ball. Wrap in plastic film, chill for 1 hour.
• Divide dough in half*, Roll your crust (s) out to about ¼″ thick. Line a pie pan with one crust, trim the edges of the crust to only slightly longer than the edge of the pie plate.
• Use your fingers to crimp/ruffle the edge of the pie.
• Use a fork to prick some holes on the bottom of the crust. Chill in freezer until ready to bake.

Filling:

• Preheat oven to 350 F.
• In a stand mixer (or in a bowl with an electric mixer), cream together cream cheese and brown sugar. Once smooth, add remaining ingredients and mix until smooth.
• Take crust out of the freezer. Gently cover edge of crust with aluminum foil, bake for 15 minutes.
• Remove from oven, discard foil, fill with pumpkin mixture.
• Transfer to oven, bake for 45-50 minutes or so, until center is set. Remove from heat and allow to cool fully before serving.
• Right before serving, prepare Maple Cream:

Maple Cream:

• Using a stand mixer with a whisk attachment or an electric hand mixer, whip cream until soft peaks form.
• Add maple syrup and salt, continue whipping until it reaches desired consistency. Serve immediately.

Notes

* If you are only using half of the dough, tightly wrap the second half of the dough and freeze it until the day before you want to use it. Allow it to thaw on your counter, then proceed as described above.

Nutrition

Calories: 724kcal | Carbohydrates: 79g | Protein: 10g | Fat: 42g | Saturated Fat: 24g | Cholesterol: 226mg | Sodium: 360mg | Potassium: 414mg | Fiber: 5g | Sugar: 39g | Vitamin A: 11086IU | Vitamin C: 3mg | Calcium: 145mg | Iron: 2mg

Related posts:

Gluten-Free Pumpkin Spice Mini Doughnuts Gluten-Free Earl Grey Pie Gluten Free Butter Tart Bars Gluten-Free Gingerbread Cookies