Gluten-Free Pumpkin Pie | My Mom’s Recipe

In the history of all of our Thanksgiving’s my mom always had a stash of 3 pumpkin pies in the fridge waiting to be devoured by her ravenous wild family. If there were any leftovers, they would be gone the next day for sure.

My mom is one of the best bakers I know of, she can make the flakiest, most delicious pie crust this side of the Rockies. She taught me how to make pies, how to mix the dough just so so that the crust won’t get rubbery. 

This pie recipe is one that has been around for years and years and I have no idea where it actually originated from, but I’ve tweaked it and made it my own especially since I had to figure out a way to make it dairy-free and gluten-free as well. The texture of this pie is phenomenal, it’s not gummy, dense, or gritty. It’s light, fluffy, and when cooled, layers itself with decadent layers of custard, pumpkin, and whipped egg whites. Ugh, everything pumpkin pie should be.

My husband tried to tell me he doesn’t really care for pumpkin pie, and I knew immediately he’s never had a good one! A lot of pumpkin pies ( especially gluten-free ones) tend to be too dense for my liking, almost rubbery. And way to watery. So I took my mamma’s pumpkin pie recipe and gave it a healthy spin. If you chose to make it, be sure and tag me on social media so I can see you enjoy it! 

I didn’t like a crust because I used one from another recipe that I found on Pinterest. I’ll link it here. The crust here makes about 3 pie shells, so you will only need to make about half a recipe for 1 big pie shell. And I also used King Arthur Gluten-free Flour for the pie filling, I’ll link it here.

Enjoy!