Gluten free honey pumpkin pie has all the great pumpkin flavor that you crave but without any refined sugars. Lightly sweetened and perfectly slice-able.
Gluten Free Honey Pumpkin Pie
No Thanksgiving is complete without Pumpkin Pie! I don't care who you are. You have to have it! (unless of course you do sweet potato pie instead.)
When I was a little girl I'd only eat the pumpkin pie filling, not the crust. Which was weird because when my mom was a kid she'd only eat the crust, not the filling. In fact she never liked pumpkin pie until after she married my dad. My dad's pie was different; he made it with honey. Growing up we always had my dad's pumpkin pie, so even now as an adult I still prefer pumpkin pie made with honey.
The honey adds another layer of flavors, instead of the filling just being "sweet" it has that light floral flavor that the honey lends.
And then you have the crust, my flaky gluten free pie crust to be exact. If you can do dairy, my all-butter crust is perfection! Tender, flaky, buttery goodness! Everything you want in a good pie crust.
I just feel better taking another slice of pie when it is sweetened with honey instead of sugar. Or eating a leftover slice for breakfast. Pumpkin is a squash, so that is healthy, eggs have protein, and honey isn't refined sugar.
This gluten free honey pumpkin pie is almost health food.
I actually did eat this pie for breakfast over the course of a few days. No regrets at all!
If you are looking for a maple-sweetened pumpkin pie I think you'll love my friend Megan's (Allergy-Free Alaska) Gluten-Free Dairy-Free Maple Pumpkin Pie. It looks perfect!
Need a vegan recipe? My friend Erin has a fabulous Vegan Pumpkin Pie that is also paleo!
Here is my All-Butter Flaky Gluten Free Pie Crust!
If you don't do dairy, I highly recommend Megan's Dairy Free Gluten Free Flaky Pie Crust Recipe.
Get started on your gluten free honey pumpkin pie:
📖 Recipe
Gluten-Free Honey Pumpkin Pie
Gluten free pumpkin pie has all the great pumpkin flavor that you crave but without any refined sugars since it is made with honey. Lightly sweetened and perfectly slice-able.
Ingredients
- 1 Gluten-Free Pie Crust (click for recipe)
- 3 eggs
- ½ cup honey
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 15oz can 100% pure pumpkin
- ¾ cup milk (dairy free is fine)
- whipped cream for serving, optional
Instructions
- Preheat the oven to 375. Roll out pie dough, place in a 9" deep dish pie dish, and crimp as desired.
- In a mixing bowl combine all filling ingredients until well incorporated and smooth.
- Pour filling into the prepared pie dish and bake for 50-60 minutes, or until the center is just set (won't jiggle if you shake the pan.)
- Let cool completely before slicing.
- Serve with whipped cream or whipped coconut cream.
Notes
You can use ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, 1 teaspoon ground cinnamon, and ½ teaspoon of ginger instead of the 2 teaspoons pumpkin pie spice. I always measure the spices individually instead of using a mix, but you can do either.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 215Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 72mgSodium 261mgCarbohydrates 33gFiber 1gSugar 21gProtein 5g
All nutrition info is a guestimate and will vary depending on the ingredients you use.
📖 Recipe
Gluten Free Pie Crust
Easy gluten free pie crust recipe that makes a tender and flaky, and it holds up well enough you can pick up a piece of pie with your hand. No soggy bottoms, crisp and buttery gluten free pie crust perfection right here!
Ingredients
- 1 ⅓ cup gluten free flour (see note)
- ¾ teaspoon xanthan gum
- ½ teaspoon salt
- ½ cup cold butter
- 1 ½ teaspoons apple cider vinegar
- 3-5 tablespoons ice cold water
Instructions
- In a medium-sized mixing bowl whisk together the flours, xanthan gum, and salt.
- Add the butter and using a pastry cutter or two knives or two forks cut the butter into the flours until it looks like very coarse crumbs with some large chunks of butter about the size of your fingernail(see picture).
- Add the apple cider vinegar, and then add the ice water 1 tablespoon at a time, mixing lightly with a fork until it starts to pull together into a crumbly looking dough. If you pinch in between your fingers it should easily come together into a dough. I usually use about 4 tablespoons of water, but it depends on how humid it that day. Depending on your climate, your flour, and the weather you might need more or less water
- Dump the mixture onto a large piece of plastic wrap, and use the plastic wrap to form the dough into a disc, handling it as little as possible.
- Wrap the disk tightly in the plastic wrap and let it chill in the fridge for 30 minutes to an hour. If you let it rest longer, it may dry out and be more difficult to roll out without crumbling.
- Roll out the disc of dough between 2 large pieces of plastic wrap or parchment paper until it is ⅛-1/4" thick.
- Remove the top sheet of plastic wrap and transfer the crust to your 9 inch pie pan buy lifting the crust up, using the bottom sheet of plastic wrap. Either flip it over into the pan., or invert your pie pan on top of the pie dough, and flip it over together.
- Gently press the crust into the corners of the pan, repair any tears, and then trim the edges and crimp as desired. I like using a small cookie cutter to cut shapes to decorate the edge of my pie.
- Fill and bake according to your favorite recipe or bake without filling by "blind baking" . Preheat your oven to 375°F and prick the bottom of the crust all over with a fork. Bake for about 20 minutes, or until the pie crust is golden brown. Cool completely before filling.
Notes
The gluten free flour you use makes a HUGE difference in the finished texture of your gluten free piecrust. Please use ⅓ cup millet flour, ⅓ cup sorghum flour, ⅓ cup rice flour, and ⅓ cup tapioca flour for best results. If you can't have these flours, or want to use a gluten free cup for cup flour blend, please read the section above about what flours to use in a gluten free pie crust.
If you do use a cup-for-cup flour blend for some or all of your gluten free flour, you may to to reduce or omit the xanthan gum if the flour you are using already has xanthan or guar gum in it.
I have since adapted this recipe to be dairy free, since my family's dietary needs have changed. My favorite substitute for the butter so far is half lard, half vegan butter spread like Earth Balance or Melt (I think I like the half lard have vegan butter even better than all dairy butter, so flaky!). You can use any combination of vegan butter , shortening, lard, or palm shortening as long as you keep the amount the same and CHILL IT.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Bob's Red Mill Gluten Free Xanthan Gum, 8-ounce -
Bob's Red Mill Finely Ground Tapioca Flour, 20-ounce (Pack of 4) -
Bob's Red Mill Gluten Free Brown Rice Flour, 24-ounce (Pack of 4) -
Bob's Red Mill Millet Flour, 23-ounce (Pack of 4) -
Bob's Red Mill Whole Grain Sorghum, 24 Oz (Pack of 4) -
Jovial Pastry Flour,Whl Grn,Gf 24 Oz (Pack Of 6) -
Jovial Pastry Flour,Gluten Free 24 Oz (Pack Of 6)
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 179Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 31mgSodium 225mgCarbohydrates 16gFiber 1gSugar 0gProtein 2g
All nutrition info is a guestimate and will vary depending on the ingredients you use.
