This is the most delicious Gluten Free Pumpkin Butter Pie! Not only is the filling smooth and lovely, but it is richly flavored and doesn’t crack while baking.Jump to Recipe
Image recipe, and recipe card updated 11/22/21.
I have a confession to make–I don’t love pumpkin pie. I don’t hate it, but I don’t have a particular fondness for it either. It’s sort of the thing I make every year at Thanksgiving because I should…because it’s tradition…and because my husband loves it. I’ve always felt it simply wouldn’t be Thanksgiving without it. Sometimes if nobody is paying attention, I don’t even have any. But usually my requisite sliver is pushed forlornly off to the side of the cranberry frangipane tart and the New England rum cheesecake.
But when I saw a recipe for a pumpkin butter pie in the Williams Sonoma catalog this month, and I still had some homemade pumpkin butter left over, I knew I would have to try it. And I’m SO happy I did. The filling is perfect. Not only does it taste amazing rich and creamy, it doesn’t crack, and that is a problem with pumpkin pies that has plagued me for years. The gluten-free crust, adapted from one by Karen Morgan is as easy as…well, pie. And it tastes just like the one Grandmother used to make.
While I’m not ready to move pumpkin pie to the top rung of the holiday dessert ladder, this Gluten Free Pumpkin Butter Pie has certainly earned a spot on my dessert plate. Move over cheesecake, there’s a new (old) pie in town.
Here’s what else to put on your Thanksgiving dessert table!
- Boozy Cheesecake Cranberry Tartlets
- Rum Soaked Prune Cheesecake with Salted Caramel Sauce
- Gluten-Free Cranberry Frangipane Tart
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Gluten Free Pumpkin Butter Pie
- 9" pie tin
For the Crust
For the Filling
- Prepare the crust. In a food processor fitted with the metal blade, combine all the dry ingredients on low speed. Slowly add the butter and pulse until the mixture resembles coarse crumbs.
- Add the eggs, one at a time, and pulse until the mixture forms one solid lump.
- Turn out onto a work surface, dusted with rice flour and knead 3 times. Divide in half, pat each half into a disk, and wrap well with plastic. Freeze for 30 minutes. (This recipe is enough for 2 bottom crusts. The second crust will keep for several months is wrapped tightly and sealed in a freezer bag).
- Preheat the oven to 400 degrees. Remove one crust from the fridge and roll between two sheets of plastic wrap into a disk large enough to fill a 9-inch pie plate (about 12 inches in diameter). Gently lift the crust and place in the pie plate, pressing but not stretching into place. Trim any dough hanging over the side. Line the dough with a layer of parchment and fill with pie weights (or dried rice or beans). Pre-bake the crust for 15 minutes. Remove the pie weights and bake for an additional 5-10 minutes more or until the crust is lightly golden brown. Cool for 15 minutes before filling.
- Reduce oven temperature to 325 degrees.
- While the crust is cooling prepare the filling. Whisk together the pumpkin butter (cooled if freshly made), eggs, evaporated milk and heavy cream. Pour into the cooled crust. Roll the remaining round of dough out to ¼ inch thickness and cut into decorative leaves and pumpkins. Brush the bottom side with the remaining egg whisked with the teaspoon of water and set around the edge of the pie. Brush the tops of the cut-outs with the egg wash if desired.
- Bake the pie for 1¼- 1½ hours or until the center of the pie is set. If the edges of the pie begin to brown before the pie is done, lightly cover them with foil. Transfer pie to a cooling rack and cool for at least 4 hours before serving.