Gluten-Free Pie Crust Pumpkin Pie Filling

HilahCooking's picture

Jul. 17, 2015

Delicious gluten-free pie crust recipe and homemade pumpkin pie filling, with special guest Kate Payne, author of The Hip Girl's Guide to the Kitchen.


For gluten free pie crust:
White rice flour 1 Cup (16 tbs)
Potato starch 1/2 Cup (8 tbs)
Buckwheat flour 1/4 Cup (4 tbs)
Sweet rice flour 1/4 Cup (4 tbs)
Xanthan gum 1/2 Teaspoon
Granulated sugar 2 Teaspoon
Salt 1/2 Teaspoon
Cold butter stick 1
Egg 1 Large
Apple cider vinegar 1 Tablespoon
Ice water 4 Tablespoon
Egg yolk 1
For pumpkin pie filling:
Pumpkin puree 1 Cup (16 tbs)
Egg 1
Milk 3/4 Cup (12 tbs)
Sugar 2 Tablespoon
Brown sugar 1/4 Cup (4 tbs)
Cinnamon 1/2 Teaspoon
Ginger 1/2 Teaspoon
Nutmeg 1/4 Teaspoon
Allspice 1/8 Teaspoon
Salt 1/4 Teaspoon




1.In a large bowl, combine rice flour, potato starch, buckwheat flour, sweet rice flour, xanthan gum, granulated sugar, salt and mix well.

2.In another bowl, whisk together egg and apple cider vinegar.

3.Add butter to flour mixture and mix using pastry cutter until fully incorporated.

4.Add egg mixture to flour mixture and mix well.

5.Add ice water and mix into dough. Transfer to parchment paper on a cleaned work surface and press using hands. Place between parchment paper and pop into ziplock bag.

6.Refrigerate for 1-2 hours and allow to stay in room temperature for 30 minutes.

7.Preheat oven to 425F.


8.Transfer the dough disc to pie plate and make edges as shown in the video.

9.Brush egg yolk over the crust and pop into oven.

10.Bake for 10 minutes.

11.Reduce the oven temperature to 375F.

12.For filling, in a blender, combine pumpkin puree, egg, milk, sugar, cinnamon, ginger, nutmeg, allspice, salt and process until smooth.

13.Pour into warm crust and bake for 30 minutes or until done.


14.Serve and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 80 Minutes
Ready In: 80 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 315Calories from Fat 127

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 219 mg9.13%

Total Carbohydrates 43 g14.3%

Dietary Fiber 2 g8%

Sugars 13 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet