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Pumpkin Pies And Crust Recipes

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I found these on the internet and thought I would share. I haven't tried them to see if they come out ok, but they look pretty good :) .

Gluten Free Maple and Pumpkin Pie

This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.


1 heaping tablespoon of icing (confectioners) sugar

A pinch of salt

70 g (2 1/2 oz) 1/2 cup of rice flour

70 g (2 1/2 oz) 1/2 cup of millet flour

70 g (2 1/2 oz) 1/2 cup of maize (corn) flour

140 g (5 oz) 2/3 cup of Dairy free margarine, cut into small pieces

1 large egg, beaten


200 ml (7 fl oz) 3/4 cup of apple juice

1 tablespoon of Gluten free cornflour (cornstarch)

425 g (15 oz) scant 2 cups canned pumpkin

2 large eggs

4 tablespoons of maple syrup

1 1/2 teaspoons of Gluten free pumpkin pie spice

1 1/2 teaspoons of ground cinnamon

A little extra caster (superfine) sugar to sprinkle over the pie

23 cm (9 inch) non-stick, loose-bottomed pie or flan tin, greased

1. Preheat the oven to 200°C (400°F) Gas mark 6

2. Mix the first 5 pastry ingredients in a food processor, add the margarine and blend briefly, then add the egg to bind it all together.

3. Roll out the pastry and line the prepared tin. Trim off the excess pastry and keep for decorations.

4. Mix the apple juice and the cornflour (comstarch) together in a small bowl.

5. Put the pumpkin into a large bowl and stir in the apple juice mixture, followed by the eggs, maple syrup and spices.

6. Spoon the mixture into the pastry case and level it off.

7. Roll out the remaining pastry, cut out pretty little decorations from it and arrange over the filling.

8. Sprinkle the pastry on top of the pie with a little extra caster (superfine) sugar and bake the pie for about 35 minutes until the filling is firm and set and the pastry is golden brown.

9. Serve the pie warm.

The following 2 pies call for a prepared crust, you could make your own gluten-free crust from a mix or from another gluten-free crust recipe, or use the crust recipes posted here- from the Maple and Pumkin Pie recipe above or the Gingersnap Pecan Crust below:

Orange Pumpkin Pie

3 eggs

1 cup light brown sugar

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

dash ground cloves

2 cups pumpkin puree

2 teaspoons grated orange rind

3/4 cup orange juice

1/4 cup butter -- melted

1 tablespoon cornstarch

1 unbaked pie shell (9-inch)

In large bowl, beat eggs. Stir in remaining ingredients and mix well. Turn into shell. Bake in 450 degree F. oven for 15 minutes. Reduce heat to 350 degrees F. and bake an additional 35 minutes, or until a knife inserted one inch from edge comes out clean. Cool.

Honey Pumpkin Pie

4 eggs

4 tablespoons (1/2 stick) unsalted butter (I imagine you can sub margarine to make it df)

1/2 cup mild honey, such as clover

1 tablespoon rum (opt)

1 1/2 teaspoons vanilla

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon salt

2 cups shelled pecans

1 prebaked pie crust

Cream together the butter and honey. Beat in the eggs, and add the rum, vanilla, nutmeg, and salt. Fold in the pecans and pour into the pie crust. Bake 35 to 40 minutes, until firm and browned. The filling will puff up in the oven, and fall upon cooling. Allow to cool on a rack.

I'm going to use this crust recipe with my pumpkin pies. Midel makes a gluten-free gingersnap, and Pamelas has a gluten-free ginger spice cookie that would probably work.


Fourteen 2-inch gingersnaps (about 4 ounces)

1 cup pecans (about 4 ounces)

1/4 cup granulated sugar

1/2 stick (1/4 cup) unsalted butter melted and cooled

In a food processor finely grind gingersnaps, pecans, and sugar and add butter, blending until combined well. Press mixture onto bottom and up side of a 9-inch (1-quart) glass pie plate. Bake crust in middle of oven 15 minutes, or until crisp and golden around edge, and cool on rack.

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Sounds good Julie. I've got them copied over. :)


Enterolab positive results only June 06:
Me HLA-DQB1 Molecular analysis, Allele 1 0201; HLA-DQB1 Molecular analysis, Allele 2 0301; Serologic equivalent: HLA-DQ 2,3 (subtype 2, 7)
Husband HLA-DQB1 Molecular analysis, Allele 1 0201; HLA-DQB1 Molecular analysis, Allele 2 0302; Serologic equivalent: HLA-DQ 2,3 (subtype 2,8)

The whole family has been soy free since February, gluten free since June 2006.

The whole family went back to a gluten diet October 2011.  We never had official testing done and I decided to give gluten a go again.  At this point I've decided to work on making some gluten free things again, though healthwise everyone seems to be fine.  The decision to add gluten back in was also made based on other things I'd read about the 2nd sequence of genes.  It is my belief that we had a gluten intolerance, but thanks to things I've learned here, I know more what to keep an eye on.  If you have a confirmed case of celiac, please don't go back to gluten, it's a lifelong lifestyle change.

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That gingersnap crust looks great! My hubby is allergic to tree nuts, but can eat almonds--do you think almonds would work?

Hi Fiddle Faddle :)

I don't see why you couldn't use almonds in sub for the pecans.

You could probably even omit the nuts altogether. Just add more cookies :D .

I think Laura posted a gluten-free "graham cracker" crust in another thread for a cheesecake. If I am not mistaken it called for 1 1/2 c. cookie crumbs, so that would probably work for modifying this recipe.

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yes, that would be true :)

the cheesecake recipe called for that amount of graham crackers, so I have made it now with gingersnap or pamela's shortbread. its under the "thanksgiving recipes" thread. yum yum yum.

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