Gluten-Free Maple Pumpkin Pie

5 from 1 vote

Emily Dixon, One Lovely Life

This naturally sweetened pumpkin pie recipe might be the best pumpkin pie I've ever had. It's perfectly spiced and so delicious!

Prep Time: 25

Cook Time: 1 15

Cooling Time: 4

Total Time: 1 40

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Servings: (9") pie

Preheat & Prep. To start, preheat oven to 375 degrees F. Transfer your pie dough to a 9-inch pie pan or set out a store-bought 9-inch pie shell. (I recommend a metal pie pan!)
Prick The Bottom. Use a fork to gently prick the bottom of the pie crust. This allows any trapped air to escape and helps keep the bottom of the crust flat as it bakes.
Line With Parchment. Cut a 9 or 10-inch square of parchment paper, and gently tuck it into the bottom of the crust.
Add Pie Weights. Top the parchment paper with ceramic pie weights, dry beans, or uncooked rice to weight down the parchment.
Blind Bake The Crust. Bake the pie crust for 20-25 minutes, or until the edges of the crust are turning golden. (This is called "blind baking") Carefully remove the parchment paper and weights/beans (I gather all four corners of the parchment in my hand and lift so the pie weights/beans come with it). Bake an additional 5 minutes to help set the bottom a bit more.
Remove from oven and lower the temperature to 325 degrees F. Carefully remove the parchment paper and pie weights (I gather up the corners of the parchment square and lift it all out at once like a package). Cool the crust, then use as needed.

Combine. While the crust is pre-baking, mix up the pumpkin pie filling. In a large bowl, combine pumpkin puree, milk, syrup, eggs vanilla, cinnamon, nutmeg, ginger, and salt. Whisk until completely smooth (so you don't get any eggy or uneven bits in your filling).
Fill The Crust. When the crust is pre-baked and the pie weights/beans are removed, carefully pour the pumpkin pie filling into the crust. Gently tap the pan on the counter to remove any air bubbles and smooth the top with a spatula. (For security, you may want to put your pie plate on a baking sheet, in case any of the filling sloshes as you put it into the oven)
Bake Pie. Place pie in the oven (temp should be lowered to 325 degrees F.) and bake 40-45 minutes, or until edges are set and the center of the pumpkin custard is just slightly wobbly.
Cool COMPLETELY. Let the pie cool at room temperature 1 hour, then transfer to the fridge to cool at least 2-3 hours before slicing and serving (the residual heat will set the center of the pie as it cools).
Serve & Store. Cut the pie into slices and top with whipped cream or whipped coconut cream, or serve with a scoop of vanilla ice cream! Store leftover pumpkin pie in the fridge 2-3 days.

Tips For The Perfect Bake: You want to pull the maple pumpkin pie out when the edges are set and the center is a little wobbly (but not sloshing!). It will continue to set as it cools. Do NOT cut into the pie while it's still warm, or the filling may not be totally set.
Pan Material Matters. If you use a glass or ceramic pie pan, your pie make take longer to bake!
Decorate With Leaf Crust Cut-Outs! If your pie crust recipe makes a double crust (one for the top and bottom), you'll have a spare crust. One pretty option is to roll out the second crust and use leaf-shaped cookie cutters to make leaf cut-outs. Brush them with a little melted butter/ghee or an egg wash and sprinkle with a bit of coarse turbinado sugar, sparkling sugar, or cinnamon sugar for an extra special finish! (I bake mine on a parchment-lined baking sheet at 375 for 15-20 minutes or so.)
For Stronger Maple Flavor. If you want some serious maple flavor, you may like adding a tiny bit of maple extract. It's not quite the same as the pure maple syrup taste, but it really punches up the maple flavor. I'd start with 1/4 tsp.

Course: Dessert, Pie

Cuisine: American

Keyword: Dairy Free Pumpkin Pie, Gluten Free Pumpkin Pie, Maple Pumpkin Pie, Paleo Friendly Pumpkin Pie

Nutrition facts are an estimate only and will vary based on brands and amounts used.

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