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Gluten-free Pumpkin Pie

Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

Turn this pumpkin pie into Halloween pie with just melted chocolate! Can't go wrong with a pumpkin pie!

Gluten-free pumpkin pie

 2 eggs
 1 dl sugar
 2 tsp vanilla sugar
 ½ tsp baking powder
 50 g butter
 ½ dl Virtasalmen Viljatuote's Gluten-free Wholegrain Brown Rice Flour
 1 ½ dl Virtasalmen Viljatuote's Gluten-free All-purpose Flour Mix
 1 dl Virtasalmen Viljatuote's Gluten-free Corn Flour
 3 dl butternut squash (about 1 kg)
 2 dl sugar
 ½ tsp salt
 ¼ tsp groung ginger
 1 tsp cinnamon
 ½ dl Virtasalmen Viljatuote's Gluten-free Corn Flour
 2 eggs
 2 dl double cream
 ½ tsp vanilla sugar
 50 g chocolate (milk or dark)

Set oven to 200 degrees.
Whip eggs and sugar into a foam.
Mix dry ingredients and add to the foam.
Melt butter and add. Mix even.
Spread into a springform pan lined with baking paper. Make sure to cover the edges since the filling is quite liquid.


Peel and cut the pumpkin. Boil dor approx. 15-20 minutes. Drain and squash the pumpkin with a hand blender.
Mix into the slightly cool downed pumpkin puree the rest of the ingredients.
Pour over the base.
Bake in 200 degrees for 15 minutes. After 15 min set the temperature down to 100 degrees and bake for another 30minutes.


Let the pie cool and take out of the pan. Melt the chocolate for example in the microwave in 30-second bursts. Fold between the bursts but be careful not to mix! Scrape into a piping bag and make a small hole. First, make the streight lines and then move on to the inner lines.