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    Sift » Blog » Recipes

    Published: Nov 20, 2020 · Modified: Sep 6, 2022 by Laura Sirkovsky-Kauffman · This post may contain affiliate links.

    Pumpkin Pies

    Jump to Recipe Print Recipe

    How to make Pumpkin Pie

    How to make pumpkin pie was a google search I did for the first time a few years ago. I did not grow up with pumpkin pie as a staple in my household. To be honest, the extent of my relationship with pumpkins was that I would carve them on Halloween and then we would part ways for the rest of the year. When I started my relationship with Josh, an American, it became clear that room would need to be made in our lives for pumpkin pie. I definitely feel that I was in the minority in that I felt it very strange that a savory item, pumpkin, became a sweet pie. Obviously now, I see the err in my ways and I present to you this delicious guide on how to make pumpkin pie! This recipe is a play off of Erin McDowell’s pumpkin pie recipe! I hope you love it.

    What will you need for this recipe?

    This recipe is broken into two parts for what you will need. You will need the ingredients for your crust and then the ingredients for your filling.

    *If you want to make 1 pie crust use these measurements. If you would like to make mini pies by half a dozen, simply double.

    For Crust:

    1. 8 tablespoons (½ cup) cold butter (cubed)
    2. 2 ½ tablespoon psyllium husk
    3. 4 tablespoon tapioca starch
    4. 1 cup gluten free flour
    5. 3-5 tablespoon ice water

    This filling is for one 9inch pie. If you are making mini pies, you will need to double the recipe (which I did). I made 14 mini pies, and then a crustless pie!

    For the Filling:

    1. 3 large eggs
    2. ½ cup packed light brown sugar
    3. ½ cup granulated sugar
    4. 1 teaspoon vanilla extract
    5. 2 cups canned pumpkin puree
    6. 2 teaspoons grounder cinnamon
    7. 1 teaspoon ground ginger
    8. 2 teaspoon pumpkin spice
    9. ¼ teaspoon freshly grated nutmeg
    10. ½ teaspoon sea salt
    11. 8 oz (1 cup) mascarpone cheese

    How to make pumpkin pie?

    Let us begin our how to guide!

    1. You are going to make your crust! To make the crust: cube your butter and make sure the butter is cold. In your food processor, put your flour, tapioca flour, psyllium husk and pulse a few times. After add your butter and pulse until the butter looks like pea sized. Begin to pulse again and add one tablespoon of water at a time. Your dough will come together. Wrap with an eco-friendly sealer and place in the fridge for 30 minutes – an hour. In the photos I rolled mine out right away, but it really is better if you wait after chilling it.
    2. Take the dough and place between two pieces of parchment paper and roll out. Form to your pie or tart pan.
    3. Set the oven to 375°F. Use a fork to put some holes in the bottom of your crust. Place in the oven for 10 minutes. Remove from oven while you make your filling.
    4. Take your sugar and put in a bowl. Add the eggs and begin to whisk. Once they have been fully incorporated, add your pumpkin and spices. Once your mix is starting to look good, add the mascarpone cheese and continue to whisk!
    5. Once your filling is all combined, add the mixture to your pie (or pies). Place in the oven and bake for 45 minutes.
    6. Once they are finished baking, they may still be a bit jiggly in the middle, and that is fine! They are to be placed in the fridge for 2 hours following their bake. When you are ready to serve, add some whipped cream, baked meringue, or, ice cream! Enjoy 🙂
    Take your ingredients for your tart and getting ready!
    Place the dry ingredients in the food processor and pulse a few times.
    Place the cubed butter into the food processor and pulse.
    Add water to your food processor as you continue to pulse, one tablespoon at a time.
    Once your dough has come together, you should chill it for 30-minutes to an hour (covered with plastic wrap or an eco-friendly alternative).
    Take two pieces of parchment paper, place dough in-between them and roll it out.
    Place the crust into your tart or pie pan. Take your pan and place in the oven for 10 minutes.
    Get out your filling ingredients.
    Add the eggs to your sugars and whisk.
    Place the pumpkin and spices into the bowl and whisk together.
    Add the mascarpone to your mixture.
    Whisk until the cheese is broken down as much as you can.
    Place the filling into your crust and bake for 45 minutes.
    When ready to serve, add your choice of topping and enjoy!

    Why should you follow this recipe on how to make pumpkin pie?

    I hope you feel that is a comprehensive how to guide on the world of pumpkin pie! I did my best to include as much detail as possible as I know tackling something from scratch (or something you are simply unfamiliar with) can be daunting. I hope you give it a go and that you love it!

    Looking for something similar?

    Peach Tart click here
    Pear and Frangipane Tart click here
    Treacle Tart click here
    Rhubarb Tart click here

    Gluten Free Pumpkin Pie

    Pumpkin Pies

    Laura Sirkovsky-Kauffman
    In this step by step guide for this delicious and classic Fall dessert you will learn how to make pumpkin pie! 
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 55 mins
    Total Time 4 hrs
    Course Dessert
    Cuisine American
    Servings 7 people
    Calories 518 kcal

    Ingredients
      

    For Crust:

    • 8 tablespoons ½ cup cold butter (cubed)
    • 2 ½ tablespoon psyllium husk
    • 4 tablespoon tapioca starch
    • 1 cup gluten free flour
    • 3-5 tablespoon ice water

    For Filling:

    • 3 large eggs
    • ½ cup packed light brown sugar
    • ½ cup granulated sugar
    • 1 teaspoon vanilla extract
    • 2 cups canned pumpkin puree
    • 2 teaspoons grounder cinnamon
    • 1 teaspoon ground ginger
    • 2 teaspoon pumpkin spice
    • ¼ teaspoon freshly grated nutmeg
    • ½ teaspoon sea salt
    • 8 oz 1 cup mascarpone cheese

    Instructions
     

    • You are going to make your crust! To make the crust: cube your butter and make sure the butter is cold. In your food processor, put your flour, tapioca flour, psyllium husk and pulse a few times. After add your butter and pulse until the butter looks like pea sized. Begin to pulse again and add one tablespoon of water at a time. Your dough will come together. Wrap with an eco-friendly sealer and place in the fridge for 30 minutes - an hour. In the photos I rolled mine out right away, but it really is better if you wait after chilling it.
    • Take the dough and place between two pieces of parchment paper and roll out. Form to your pie or tart pan.
    • Set the oven to 375°F. Use a fork to put some holes in the bottom of your crust. Place in the oven for 10 minutes. Remove from oven while you make your filling.
    • Take your sugar and put in a bowl. Add the eggs and begin to whisk. Once they have been fully incorporated, add your pumpkin and spices. Once your mix is starting to look good, add the mascarpone cheese and continue to whisk!
    • Once your filling is all combined, add the mixture to your pie (or pies). Place in the oven and bake for 45 minutes.
    • Once they are finished baking, they may still be a bit jiggly in the middle, and that is fine! They are to be placed in the fridge for 2 hours following their bake. When you are ready to serve, add some whipped cream, baked meringue, or, ice cream! Enjoy 🙂

    Notes

    This recipe is for 1 9 inch pie but if you wish to make smaller mini pies, this recipe will make either 6 or 7 depending on how thick you roll out your crust!

    Nutrition

    Calories: 518kcalCarbohydrates: 57gProtein: 7gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 137mgSodium: 322mgPotassium: 207mgFiber: 7gSugar: 33gVitamin A: 11853IUVitamin C: 3mgCalcium: 124mgIron: 2mg
    Love this recipe?Mention @siftrva or tag #siftrva!
    « Creamy Mashed Potatoes
    Candy Cane Cookies Recipe »

    About Laura Sirkovsky-Kauffman

    Hi! My name is Laura. In 2010, I discovered that due to health reasons I could no longer eat gluten. As a major foodie, I have spent the past 11 years working on making all of my favorite dishes gluten free without compromising on flavors, textures, and overall taste! Sift is where I share those recipes with you. Let's dive in!

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    Hi, I'm Laura! Welcome to Sift. I help home bakers and cooks achieve impressive and delicious recipes. You and your guests will be asking, "are you sure this is gluten free".

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