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Gluten Free Spiced Pumpkin Pie

Pumpkin puree works as the go-to here, but if craving something different, try a winter squash puree. For the gluten-averse, this pie features a rich, rice-cereal crust. Blind-baking it before filling keeps it crisp.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: linda xiao

Source: Martha Stewart Living, November 2015


  • Crisp Rice-Almond Piecrust
  • 1 1/2 cups canned unsweetened pumpkin puree or Steamed Squash Puree
  • 3 large eggs, room temperature
  • 3/4 cup packed light muscovado sugar or light-brown sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch of ground cloves
  • 1 cup milk (1/2 cup, if using acorn-squash puree)


  1. Preheat oven to 375 degrees. Press crust mixture into bottom and up sides of a 9-inch pie dish. Bake until golden brown, about 12 minutes. Let cool completely on a wire rack. Reduce temperature to 325 degrees.

  2. In a medium bowl, whisk together pumpkin and eggs. In another bowl, stir together sugar, cornstarch, salt, and spices; whisk in pumpkin mixture. Whisk in milk.

  3. Place pie dish on a rimmed baking sheet. Pour filling into crust and bake until filling is just set, 50 to 55 minutes. Let cool completely on a wire rack. Serve room temperature or chilled. Pie can be stored in refrigerator up to 2 days.

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