Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Gluten-Free Spiced Pumpkin Pie By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 7, 2022 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 5 hrs 25 mins Servings: 8 Yield: 1 9-inch 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. Martha made this recipe on "Martha Bakes" episode 810. Ingredients Crisp Rice-Almond Piecrust 1 ½ cups canned unsweetened pumpkin puree or Steamed Squash Puree 3 large eggs, room temperature ¾ cup packed light muscovado sugar or light-brown sugar 1 tablespoon cornstarch ½ teaspoon coarse salt 1 teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg Pinch of ground cloves 1 cup milk (½ cup, if using acorn-squash puree) Directions Preheat oven to 375 degrees. Press crust mixture evenly 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. In a medium bowl, whisk together pumpkin puree and eggs. In another bowl, stir together sugar, cornstarch, salt, and spices; whisk in pumpkin mixture. Whisk in milk. 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. Linda Xiao Cook's Notes When Martha made this recipe on "Martha Bakes," she topped the pie with Honey Whipped Yogurt. To make it, whisk together 3 cups Greek yogurt, 3 tablespoons honey, and 1/2 teaspoon vanilla extract. Whipped yogurt can be refrigerated for up to 5 days. Print