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Pie season is here, and I couldn’t be more thrilled about it! Truth be told, making pie used to scare me (only really good bakers can make pie…. Lie!). I never really even started TRYING to make pie until my husband was already needing to avoid gluten. So you can about imagine how intimidating that was!

But that was 10 years ago now, and my confidence in gluten-free baking has come a long ways! Now that you’re here, you should have the same confidence. Because around here, we take incredible family recipes & make simple changes to remove the gluten.

So without further explanation, here is Grandma Wolff’s Pumpkin Pie, without the gluten!

Grandma Wolff’s Pumpkin Pie – without the gluten.

Pie Crust:

• 1 + 1/2 cups 1:1 gluten-free flour (I use Pamela’s brand)
• 1 tsp sugar
• 1/2 tsp xanthan gum
• 1/4 tsp salt
• 1/2 cup butter, chilled
• 1/4 cup ice cold water

1. In a medium size bowl, mix flour, sugar, xanthan gum & salt.
2. Slice chilled butter into 1/4” pieces & add into mixture.
3. Press butter chunks flat. NOTE: I find it easiest to use my hands, but you could also use a pastry cutter or cheese grater to get small chunks of butter incorporated into the flour mixture.
4. Mix butter into flour mixture until small pebbles form.
5. Using your hands, mix in 1/4 cup ice cold water. Keep mixing until your dough comes together and only small pebbles of dough remain possibly loose, but not fluffy flour. NOTE: You may need to add an extra tsp of water, but do not over hydrate or your crust will be tough. Your dough may seem crumbly, but no loose flour should remain.
6. Turn your dough onto lightly floured plastic wrap and use the plastic wrap to help shape it into a rectangle. NOTE: If your dough is starting to get sticky from the butter melting, wrap in plastic wrap and refrigerate for 15 minutes.
7. Sprinkle flour on top of dough & place another layer of plastic wrap or parchment paper on top.
8. Press or roll dough out to about 1″ thick.
9. Fold in half & repeat step 8.
10. Repeat steps 8 & 9 six times. (This is called lamenting the dough & is what will give a flaky pie crust.)
11. Lightly sprinkle dough with flour if it is sticking to the plastic wrap or parchment paper. You can even get a new sheet if too much dough has stuck.
12. After folding and rolling six times, form a wheel of dough, wrap in plastic wrap & refrigerate for about 30 minutes.
13. Remove the dough from the fridge & place on a floured piece of plastic wrap or parchment paper.
14. Place an additional piece of plastic wrap or parchment paper on top of dough for rolling.
15. Roll dough out to about 1/8″ thickness in a circle.
16. Remove the top plastic wrap.
17. Using the bottom plastic wrap to assist, flip the crust into the pie plate. Trim any excess crust from the edges & form the crust into the pie plate.

Pumpkin Filling:

• 2 cups pumpkin puree
• 3 eggs
• 1 cup sugar
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp cloves
• 1/2 tsp ginger
• 1 cup milk or evaporated milk

1. Pre-heat oven to 450°F.
2. Combine eggs, sugar, salt, and spices. Beat well.
3. Blend in pumpkin.
4. Mix in milk. & beat well.
5. Pour pumpkin filling into prepared pie crust.
6. Bake at 450°F for 10 minutes, then reduce heat to 350°F and bake for an additional 40-45 minutes or until a knife comes out clean.

There you have it friends, this pie is sure to be a hit. Don’t forget to top it with some homemade whipped cream! Let me know if you make this pie; I always love hearing from you!

Looking for more delicious Holiday Recipes like this? Grab the Holiday Treats download for just $7! This download contains our family favorite Thanksgiving and Christmas recipes, including Pecan Pie, Pumpkin Bars, and several different Christmas cookies & treats. Don’t miss this opportunity to have all these gluten-free favorites right at your fingertips!

Enjoy & have a blessed Holiday Season!

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