Sugar Free Gluten Free Pumpkin Pie
I posted earlier this week about the cute little mini pumpkin pies I made. I volunteered to attempt a sugar free gluten free pie for a church activity on Tuesday. I am not going gluten free, but I have been going carb free and sugar free for about a month now and I thought it would be a fun challenge. The mini pies were delicious. My neighbor dropped off my sugar free gluten free mostly healthy (for pie) at the church and when I arrived at the end of the activity to help clean up and pick up my pie dish…. it was still full. No one had even tasted it. They had put a few slices on plates and set them out on a sugar free/gluten free table…. and no one even tried it. I’m not going to lie, I kind of wanted to cry. I make really good pie. I’ve been practicing for a long time. And I’m good at it. And no one even tasted it. I put the pie in my car and took the whole thing home and in less than 24 hours my little family of three had eaten all 8 slices. And loved them all. It really is delicious, and I hope that someone on the internet looking for a pie recipe for Thanksgiving finds this post and tries it. I’ll make this pie again. But just for my family next time.
Gluten Free Pie Crust (makes one 9 inch shell)
- 1 cup Almond Flour (I used Bobs Red Mill Almond Flour/Meal. This stuff.)
- 1/4 tea salt
- 1/3 c. unsalted butter, softened (or shortening)
- 2 TB ice water
Mix the salt and the almond flour together, and then cut in the butter until it is all incorporated. I did this by hand with a pastry blender (you could also use a couple of forks) because it is such a small batch. It only took a minute. When it is all mixed together add the ice water 1 TB at a time until the dough starts to stick together. When you make regular pie crust you want to be careful not to mix it too much, that’s what keeps the crust flaky. But with almond flour it doesn’t much matter. It’s more like a graham cracker crust than a regular crust. Which means you aren’t going to roll it out. Flatten small pieces of dough with a spatula or your fingers and then press them into the bottom and sides of a 9″ pie pan. Try to make the crust an even thickness all the way around the pan. For the edges, I just pressed the crust onto the lip of the pan and trimmed the excess off. Now make your filling.
Sugar Free Pumpkin Pie Filling for one 9″ crust
This is not a secret recipe. It’s not even mine. It belongs to the famous Libby and her awesome canned pumpkin. It comes straight off the back of the can, with just a few alternations.
- 1 15oz can plain pumpkin puree (or 2 cups homemade pumpkin puree)
- 1 12 oz can evaporated milk
- 2 eggs
- 3/4 cup Splenda* (or sugar substitute)
- 1/2 tea salt
- 1 tea cinnamon
- 1/2 tea ginger
- 1/4 tea cloves
Mix all that stuff together and pour it into your pie shell. Bake at 425 degrees** for 15 minutes, and then reduce the temperature to 350 for another 40-50 minutes. Let it cool for about 2 hours before you put it in the fridge or serve it. Ok, so here’s the deal. Almond flour bakes into a dark brown a LOT faster than white flour. So I suggest using a pie crust shield. You can find these online, at a kitchen supply store, Walmart or maybe even a grocery store since it’s pie baking season. I used a shield except for the last 15 minutes and I wish I would have left it on the whole time. My crust is browner than I like, though it still tasted just fine.
*One note about sugar substitute. Splenda is my preferred choice because it doesn’t have a bitter aftertaste when it is baked. You can choose whichever one you like, but according to my sugar free friend who helped me with this recipe, Splenda is the best for baking. And they didn’t even have to pay me to say that.
If you are worried, I’ll just tell you, the crust doesn’t taste almondy. It has a different texture than a white flour crust, more like a graham cracker kind of crumbly/mealy texture, but it isn’t an overpowering almond flavor. I can’t wait to try this crust with a fruit filling. I might even get brave and make a sugar free/low carb version of my very favorite Rhuberry Pie. Almond flour has about a quarter the carbs of white flour, but it has a lot higher fat content. There’s always a tradeoff, isn’t there. So. Go forth. Bake pies for your celiac or carb conscious friends. But don’t take them to the church party. Save this one all for yourself.
** For my soapbox on oven temperatures and why an oven thermometor is important read this post.