This Pumpkin Pie recipe is 154 years old! It was originally in Mrs Beeton’s Book of Household Management and I love the fact that my family still use it now. I’ve adapted it slightly of course to make it gluten free and added a twist of Jack Daniels (shhh, don’t tell hubby!) instead of the cooking brandy I used to use. However, in essence it’s still true to the simplicity of a Victorian Household Recipe.
The reason I baked Pumpkin Pie today of all days (it wasn’t Autumn when I first posted this) is because I had defrosted the freezer! It had gotten to the point where I needed a crowbar to move the drawers and I also needed to keep busy today [that’s another story] and since I’d already scrubbed the floors and dusted it was naturally next on my frantic cleaning to-do-list! Why the pumpkin pie though Rebecca I hear you ask? Oh yes, I digress. I found two portions of sieved pumpkin.
You see, the key to having this bake all year round is preparation and forward planning (NO! I hear you cry, that’s not fun!) Trust me, do this little bit of legwork beforehand, make up loads of pureed pumpkin, freeze and you can be sitting there watching Sunday afternoon TV and fancy a slice of pie and behold, 90mins later you have it!
….failing that use tinned pumpkin, I’ll not judge, I’ve done the same!
So to summarise so far; Can you make pumpkin pie with frozen pumpkin? the answer is yes, you can. Can you use tinned pumpkin to make pumpkin pie? yes, you can do that too! Can you only eat pumpkin pie during autumn or fall? mostly certainly NO!!!
How to pick the perfect Pumpkin for Pumpkin Pie
There is no exact science to this, you never really know what your pumpkin will look like until you get it home and cut it in half. But basically you need to follow these simple key ppoints for choosing the best pumpkin for pumpkin puree;
- Avoid huge carving pumpkins, these have been grown specifically for their size and carving quality, not excellent pumpkin flesh and lots of it! (this said, I never waste carved pumpkin shavings)
- Remember that pumpkins are a member of the vast squash/gourd family and therefore you can get similar if not identical outcomes with squashes that seem hard as bullets and the size of a bowling ball or smaller.
- Butternut squash can also be used if, like some, you find pumpkin too over-powering in flavour. You may find the creamy buttery flavour of a butternut more appealing with the traditional pumpkin spices.
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How do I prepare a pumpkin for eating?
Ways to prepare a pumpkin for baking
Roast pumpkin; cut pumpkin into ¼ and de-seed, place in a roasting tray and cover with foil, bake at 200°C/180°C Fan for at least 60 mins (depending on size of pumpkin). Remove and cool, once cooled scoop out the cooked soft flesh and use of freeze for later.
Boiled pumpkin; peel and cut pumpkin removing all seeds. Chop and add to a big pan of water, boil until tender. Drain pumpkin and leave over the sink to ensure all excess liquids run away. Pop into a blender and puree, as above use or freeze.
Steamed pumpkin; as above really but you steam it!
Microwaved pumpkin; Not tried this but I have it on good authority that you can peel and cut the pumpkin and microwave in a glass bowl with a drop of water.
Should I blind bake my Pumpkin Pie pasty case?
You can bake blind if you are concerned that you will have a soggy bottom (Great British Bake Off reference for you there). The downside to doing this is that you run the risk of burning the sides of the pie crust when you come to bake the whole pie. One way around this is to allow the pastry case to hang over the edges of the pie dish and blind bake (for 10mins with baking beans/rice or dried pulses to weigh the pastry down). After 10mins add your custard mix and bake until just set in the middle and then once your pie has cooled for 5mins take a very sharp knife and trim the edges so your crust is level with the top of the pie dish. This method will give you a more rustic looking pie.
The way I tend to do it it to pour the custard mixture straight into the prepared pastry case that stops at the top of the pie dish.
TOP TIP: if you have chilled your pastry before rolling you will find your pastry shrinks less in the oven. So cutting the pastry level with the top of the pie dish should not be an issue once baked.
Remember that gluten free pastry has an attitude; mistreat it and it will fall apart if you as much as look at it funny! I find that if you cover the tin with foil and bake it for the first 20mins like this you’ll get better results … you’ll notice that I cheat in this recipe and use a ready made pastry. This is purely to keep things as simple for you (and me) as possible, however, here is a pastry recipe if you fancy making your own.
Gluten Free Pastry Recipe (with vegan option)
INGREDIENTS
170 g plain gluten free flour
70 g dairy free butter
20 g caster sugar
¼ tsp salt
1 egg
Vegan option – flaxseed egg made with 1 tbsp flaxseed/3tbsp water
INSTRUCTIONS
To make the pastry add the flour and butter to a bowl and combine to make bread crumbs with your fingers.
Stir in the flour, salt and your egg (or flaxseed egg), start to mix the crumble mixture with a knife to help bring the dough together.
Turn out the crumb mixture onto the kitchen surface and begin to work together into a soft dough. Wrap and pop into the fridge for 30mins to rest.
Other pumpkin inspired recipes you might like to try
I have a few pumpkin inspired recipes here on Glutarama but thought you might be interested in these ones. You have my delicately spiced and moist Pumpkin Bread, my vegan version of this pumpkin pie Vegan Pumpkin Pie; with warm spices and gluten free too and finally the creme de la creme my Homemade Bailey’s Pumpkin Spice; gluten and dairy free.
Pumpkin Bread (GF) 
Pumpkin Spice Bailey’s (GF/DF) 
Pumpkin Pie (GF/DF/Ve)
Gluten Free Pumpkin Pie Recipe
You can't get more traditional than this. This Pumpkin Pie recipe is well over 150 years old! A firm favourite for our family, this traditional Autumn pumpkin spiced pie is enjoyed every year without fail.
- 1 packet gluten free ready-made pastry block Genius is fine
- 350 g sieved pumpkin
- 3 eggs
- 2 tbsp Jack Daniels (or any whisky/brandy/rum in the cabinet!)
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp ground nutmeg
- 125 g caster sugar
Follow instructions for pastry (normally start with pastry block at room temperature). Roll pastry on a well floured surface to 1cm thickness.
Using the rolling pin, carefully roll the pastry sheet around the pin and transfer the pastry to an 8 inch pie dish. Unroll the pastry over the pie tin and gently tease the pastry into the bottom and sides of the tin (GF pastry can be tricky, don't panic if you get cracks simply get a piece of over-hanging pastry to cover these).
Add the sieved pumpkin, eggs, whisky, spices and sugar into a jug and mix to combine
Pour into pastry case (no need to bake blind unless you adopt the over-hang method suggested in the post notes).
Bake in preheated oven on Gas 5/190°C/170°C fan/375°F for 45mins
Check for last 10mins to see if you need to place foil gently over the pie to prevent burnt edges.
At 45 mins check to see that the pie has a slight wobble in the centre, this is fine, the pie custard will continue to set as it cools. Remove from the oven and place on a cooling rack.
Allow to totally cool before removing from tin, slice and serve with squirty cream
Gluten Free Pastry Recipe (with vegan option)
INGREDIENTS
170 g plain gluten free flour
70 g dairy free butter
20 g caster sugar
¼ tsp salt
1 egg
Vegan option – flaxseed egg made with 1 tbsp flaxseed/3tbsp water
INSTRUCTIONS
To make the pastry add the flour and butter to a bowl and combine to make bread crumbs with your fingers.
Stir in the flour, salt and your egg (or flaxseed egg), start to mix the crumble mixture with a knife to help bring the dough together.
Turn out the crumb mixture onto the kitchen surface and begin to work together into a soft dough. Wrap and pop into the fridge for 30mins to rest.
I really love to read your comments and feedback and will always comment back. Do drop a line in the comment section if you liked this post I would love to hear your thoughts, if you share photos of your delicious creations, please do tag me or use the hashtag #Glutarama on Facebook, Twitter and Instagram. Subscribe to my email list so that you get all my reviews and recipes straight in your mailbox.
A post packed with 20 delicious Autumn/Winter inspired comfort foods made gluten free, dairy free and in most cases egg free too
— Life’s a drama, gluten free doesn’t have to be
And one last thing! I’ve linked my Gluten Free Pumpkin Pie with these other awesome Foodies websites, go check them out
Cook Blog Share | Fiesta Friday | Friday Favourites | Over the Moon | Handmade Monday
including the Foodies 100 In Season Recipe Linky
disclaimer: I use affiliate codes on my website, the vast majority are to Amazon. If you click on any of the links or images in the post and make a purchase my family will benefit from a small % of that purchase at no extra cost to you, in fact, for full transparency, in 2020 I’ve made my first £25, so it won’t make me a millionaire but it will treat me to a few coffees, Lord knows I need the caffeine!
I love how you’ve keep this very old recipe alive and made it gluten free too. Commenting as BritMums Baking Round-up Editor. :)
Thank you Julie, I’m quite passionate about it really, mum gave me the original recipe on a piece of paper copied from her Mrs Beeton Cook Book from the 70’s I still have the paper but of course now my blog holds the free from electronic version…that’s progress for you!
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Pumpkin Pie is definitely the taste of autumn! Thanks for sharing this gluten-free version!
You are very welcome Nancy, I love this time of the year for this very reason.